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Maybe email the brewery and see if the bar just had a bad batch? It may prompt them to check with their distributors.

This is by far the best description of twilight.

Plenty of extract clone recipes out there. I'm fermenting a rough bigfoot clone right now that made it up to 10.5%, pitching on top of an existing yeast cake.

I've had foaming issues where I've been sloppy with my siphoning and getting pellet hop particles in my bottles. Is that an issue for you?

They give alternate instructions for rehydrating or just dry pitching. I've always gone with the latter and had good luck.

I'm a big fan of Beer Captured, since I like starting with clone recipes so I have an idea of what I'm working with.

Depending on where your hometown is, buying a nano brewery may just not be an option. There aren't a lot of places built on the scale you're looking at. That said, I would guess that buying would be cheaper that building one bit by bit, but that's only a net benefit if the place isn't being...

I just transferred my first barleywine to a secondary after about 3 weeks in the primary. OG was 1.110, Gravity at transfer was 1.030. I plan on aging it for a while; will it condition faster in bulk in the secondary, or in bottles? Any suggestions on temperature? Finally, I've heard mixed...

I'm a fan of Mighty Arrow and Ranger; the rest are pretty "meh."

"What kind of bear is best?"

'Course not, swing by. I thought you were on my email list, but I think I forgot to add you.

Sounds good; I'm doing an extract version tonight.

It's worth going to Great Divide for the tasters and cheap beer. Also, not sure what your plans are, but I'm having some friends over tonight to brew a barleywine, and I'm about 7 blocks from Great Divide. Tag along if you'd like.

Yeah, you can do it with steeping grains and light extract, just make sure to adjust your recipe.

dvdfnzwbr, soap boxes go in the other room.

Yeah, I'd say bitters are "unclean" beers ;)

Yep, I now add an X to my last few beers so I know to drink them myself and not serve them to friends, just in case.

It's often used in reference to yeast strains; a "clean" tasting yeast won't add any sort of yeast flavor at all, whereas a fruity yeast will add its flavors to the hops/malt flavor mix. The best example I can think of is the comparison between an english pale ale and an american pale.

I usually pitch straight on top of the new cake. I wouldn't worry about over-pitching unless you're brewing a beer that takes some of its flavor from esters and stress, i.e. belgians, a fruitier english pale.

This *exact* thing happened to me. IPA, most bottles fine, some bottles slow gushers and maybe one that was a fast gusher, and all of the gushers had floaties in 'em. I found the answer somewhere on HBT, where someone explained that it was the hop particles, my floaties, that were causing some...