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Comment on Braggin’ on Braggot by Brews Reporter » Blog Archive » Honey, beery goodness.

Brews Reporter » Blog Archive » Honey, beery goodness. — Mon, 06 Feb 2012 08:10:44 +0000

[...] summer, as I began experimenting with mead, I read a post on Vthombrewguru.com that I’ve been thinking about [...]

Comment on Steamin’ Up The Kitchen… by Chuck

Chuck — Sat, 28 Jan 2012 10:41:44 +0000

I have some questions regarding the primary and secondary fermentation temperatures for your anchor steam clone.

If one of the original reasons Anchor Steam’s primary fermentation was at ale temperatures due to lack of refrigeration, then why is the secondary fermentation done
at cooler temperatures? If cooler temperatures are available for the secondary fermentation, then why not do the primary
fermentation at cooler temps?

Comment on Monster Mash by The Guru

The Guru — Fri, 11 Nov 2011 14:28:12 +0000

This wasn’t the batch with the mouse in it, was it Aaron?

Comment on Monster Mash by Aaron Brown

Aaron Brown — Thu, 10 Nov 2011 23:51:09 +0000

Closet clean-ups can lead to fun beers. I entered a “whatever’s left” imperial porter into the 1st Greg Noonan competition and got some interesting feedback. I don’t remember all the ingredients, but they did include a friend’s three-pound can of very old John Bull brand , hopped dark liquid extract syrup and whatever candi sugar I had lying around. Here’s what the judges said [and my responses]:

“Complex beer…ease back on chocolate malt [not sure there was any]”
“Watch your sparge temps – high astringency” [extract - no sparge]
“Hops not notable” [hopped extract?]
“Hop rate excessive for a porter” [hmm...]

Comment on Liquid Bread by The Guru

The Guru — Wed, 02 Nov 2011 13:55:20 +0000

It was actually very nice for a few weeks, then it suddenly turned all Brett and sour. It was on the rich side, smooth, and I thought the hops were a good choice. Wish it hadn’t gotten infected, and wish I knew how that happened!