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[iski]

Hey, that was me last Halloween!

I bet that was you in Key West on New Year's in 2004, too!


Damn - another fantasy shottohell.

[iski]

I usually drink LITE, due to the fact that we live in the middle of nowhere,  but I also prefer Negro.  For those of you that like red  beer, try a black and tan made with Guinnes and Killians.  Yum Yum

Debra

Some friends of mine just returned from a riding trip into Mexico - crossed back into the US in Douglas, AZ (Aqua Prieta). 

I live in the middle of nowhere, with trees. Lots of trees.  Around here people are now switching away from Anheuser Busch products (seriously) since they do not want to be seen drinking a Belgian (furriners!) beer.  Will try the Guiness & Killians black & tan sometime.

 

[EAGLE1]

I usually drink LITE, due to the fact that we live in the middle of nowhere,  but I also prefer Negro.  For those of you that like red  beer, try a black and tan made with Guinnes and Killians.  Yum Yum

Debra

thats a little more information than I care to know   

[miker]

I usually drink LITE, due to the fact that we live in the middle of nowhere,  but I also prefer Negro.  For those of you that like red  beer, try a black and tan made with Guinnes and Killians.  Yum Yum

Debra

Gaaa!  Coors procust and the mothers mike of stouts, but hey, if thats what you like, swill away, I prefer Bass ale in my black n tan.

I have been swillin lots of Rogue American Amber...quite tasty.

Measurements: 13 degrees Plato, IBU 53, Apparent Attenuation 73, Lovibond 33.

Tawny amber in color with a coffee aroma and tight head. A delicate roasted malt accent, generous use of hops and a smooth finish. American Amber, originally known as Ashland Amber (created at Rogues original brewpub in Ashland, Oregon which was destroyed by flooding several years ago), is created from Northwest Harrington and Klages, 95-115 and 135-165 Crystal Malts. Kent Golding and Cascade Hops. American Amber is available in a 22-ounce bottle, 12-ounce 6-pack (new for 2005), and on draft.

[iski]

I just gave away a 6 pack of Killians that somehow found it's way into the fridge.  Somebody must have left it here......

Bass sounds like a better option for the B & T.

[Talon]

Good old days on the playground, a friend, a slide and a six pack!

[Sean M Cary]

Good old days on the playground, a friend, a slide and a six pack!

sweet

[miker]

http://www.ommegang.com/index.php?mcat=1&scat=3&yr=1


'I DRINK THE BEER THAT GOD WOULD DRINK: HENNEPIN. I ACTUALLY BELIEVE IT WAS TOUCHED BY THE HAND OF GOD. IT'S RIDICULOUS - I COULD DRINK IT EVERY DAY.'


That kind of statement is putting me into hunt mode, ...must....find.... Hennepin...But I don't get the I could drink it every day part.  Anybody have it?

[Hugh Janis]

You had me interested there for a minute.  Cooperstown's not even that far.  I'm not crazy about the coriander in Belgian Ales.  However, I'll certainly give a try.  We've got a local purveyor likely to have it.

[Sean M Cary]

You had me interested there for a minute.  Cooperstown's not even that far.  I'm not crazy about the coriander in Belgian Ales.  However, I'll certainly give a try.  We've got a local purveyor likely to have it.

How are are you from Hartwick?  That's where I have to dash to later this year... 

[Robmay]

I made a Sierra Nevada Pale Ale clone on the 4th to celebrate my independence from extract brewing into all grain. Tapped it tonight and it is pretty darn good. Just a tad lite as I messed up on the specialty grain bill. Some how only put a pound and a half and was supposed to put 2 and a half.

Also, just racked 10 gallons of a Fat Tire Clone to the kegs tonight and based on the initial taste test, its going to be pretty darn close as well!

Hey Eagle, I think I'm getting this brewing thing down!!

[EAGLE1]

I made a Sierra Nevada Pale Ale clone on the 4th to celebrate my independence from extract brewing into all grain. Tapped it tonight and it is pretty darn good. Just a tad lite as I messed up on the specialty grain bill. Some how only put a pound and a half and was supposed to put 2 and a half.

Also, just racked 10 gallons of a Fat Tire Clone to the kegs tonight and based on the initial taste test, its going to be pretty darn close as well!

Hey Eagle, I think I'm getting this brewing thing down!!

Thats Great Rob 
Its addictive, I know! once you start making consistently good beer everything else starts to pale in comparison, which forces you to brew even more beer, until you become a MiniMicro Brewery. 

I have a couple of books with world class clone recipes as well, I love the challenge of replicating these beers, usually it comes down to using the right yeast strain and hop variety. other times it gets more challenging. and a more complex mash process is necessary.

Getting the right hops right now is very tough, there 's a global shortage that is not getting better any time soon 

Oh Well Relax, don't worry,  have a homebrew   

[Sean M Cary]

Thats Great Rob 
Its addictive, I know! once you start making consistently good beer everything else starts to pale in comparison, which forces you to brew even more beer, until you become a MiniMicro Brewery. 

I have a couple of books with world class clone recipes as well, I love the challenge of replicating these beers, usually it comes down to using the right yeast strain and hop variety. other times it gets more challenging. and a more complex mash process is necessary.

Getting the right hops right now is very tough, there 's a global shortage that is not getting better any time soon 

Oh Well Relax, don't worry,  have a homebrew   

My wife has been asking if I was interested in this - how steep is the learning curve to start making your own beer?  How do you control the variables like temperature? 

I am sure there 1000 web pages on this - just kinda curious.

Sean

[Hugh Janis]

How are are you from Hartwick?  That's where I have to dash to later this year... 

269.53 miles, give or take a few feet, to Oneonta, home of Hartwick College.  GH is WAAAAY closer.  What brings you to God's country?

(I had a beer last night, thread is now back on topic.......)

[Hugh Janis]

My wife has been asking if I was interested in this - how steep is the learning curve to start making your own beer?  How do you control the variables like temperature? 

I am sure there 1000 web pages on this - just kinda curious.

Sean

Start with kits that make ales or stouts.  They are fool proof and build confidence.  The most important part of the whole process is the cleaning and sterilizing of equipment and bottles.  If you have an interest, go to the public library and sign out "The new complete joy of home brewing" by Charlie Papazian.  It's the home brewers bible and was quoted by eagle1 a couple posts ago.  You'll know how much you're into it after reading it.  Good luck.