The Beer Thread

[jim]

Not bragging or anything, but my fridge right now:

Budweiser (9)
Sharps Lager (2)
Capital Wisconsin Amber (3)
New Glarus Cabin Fever Honey Bock (3)
NG Yokel (3)
NG Organic Revolution(1)
NG Crack'd Wheat (2)

[stlouie_lipp]

Not bragging or anything, but my fridge right now:

Budweiser (9)
Sharps Lager (2)
Capital Wisconsin Amber (3)
New Glarus Cabin Fever Honey Bock (3)
NG Yokel (3)
NG Organic Revolution(1)
NG Crack'd Wheat (2)

I don't see any Schlitz.

[docellis]

Not bragging or anything, but my fridge right now:

Budweiser (9)
Sharps Lager (2)
Capital Wisconsin Amber (3)
New Glarus Cabin Fever Honey Bock (3)
NG Yokel (3)
NG Organic Revolution(1)
NG Crack'd Wheat (2)

So you exist, apparently. Great.

[JackofDiamonds]

Brewed my own barleywine this weekend.

Grains:
3/4# Crystal 60
1/4# Black Patent

Steeped the milled grains for about 15 minutes, brought up to a boil, took off heat and added:

3.3# Amber Liquid Malt Extract (LME)
5# Amber DME

After malt extract has fully dissolved, brought wort up to a boil for an hour adding hops throughout boil:

2oz Palisades hops (bittering, full boil)
1/2 oz Amarillo hops (flavoring, last 15 minutes)
1/2 tsp Irish Moss (clarifying agent, last 15)
3/4oz Cascade hops (grown in my backyard, most amazing smell in the world, last 5 minutes for aroma)


It's fermenting now, I am looking forward to this one.

[Freed Roger]

Enjoying a Founders Centennial IPA. All of Founder's beer have been great so far (Breakfast Stout, Dirty Bastard, Red Rye, ...)

Michigan breweries -New Holland, Bells, Founders seem to put out good product -My summer vacation plans were to hit one or two of them. but that's been botched.

[Popeye_Card]

JoD, how long are you going to let that barleywine condition? I have had an imperial stout conditioning on oak cubes since December that I tasted this weekend. It is going to be amazing. 2 more months to go... In the meantime, my dry-hopped IPA should be ready to keg next weekend, which is good since I drained my keg of porter on Saturday.

[JackofDiamonds]

JoD, how long are you going to let that barleywine condition? I have had an imperial stout conditioning on oak cubes since December that I tasted this weekend. It is going to be amazing. 2 more months to go... In the meantime, my dry-hopped IPA should be ready to keg next weekend, which is good since I drained my keg of porter on Saturday.

I am not sure really. I am going to rack it on Tuesday in the Carboy... I don't know how long I want to wait to bottle it. It's a new recipe for me, so I don't know what flavor profiles I want to enhance.

[jim]

All of that beer mentioned above is gone, but I've reloaded:

Beck's 16oz cans ($3.99 at Binney's for a 4 pack): 7
New Glarus Spotted Cow: 2
NG Yokel: 4 (this has become my favorite NG product)
NG Totally Naked: 2
NG Cabin Fever: 2
NG Stone Soup: 2

Also in my beer fridge is a big honking chunk of 6 year aged cheddar cheese that crumbles apart when you try to cut it. It's almost heaven.

[Popeye_Card]

JoD, for most barleywines and imp stouts, you'll want a minimum of 4-6 months. 6+ months if you're oak conditioning. That's before bottle conditioning, if you choose to do so. That extra time really mellows out that alcohol "bite" that tends to overwhelm any subtle flavors the beer has.

I'm going to experiment with wax sealing my bottles when my stout is finished. Should be interesting. I guess some people mix in crayons to get a thicker, Maker's Mark-ish wax.

[lukethedrifter]