I actually got the yeast by way of St. Somewhere. He had to borrow some Saison yeast from Cigar City in an emergency situation and I just happened to borrow some from St. Somewhere during the Tarpon Springs Yeast Crisis. I'm actually pretty glad about it because the French CCB yeast is cleaner (to me, at least) than the regular Belgian yeast Bob uses. I think this beer will be pretty approachable for the wedding reception it was made for.

Dogfish head has amazing IPA's

Im debating the same thing, Im thinking I am going to build a Wallace Weldless single tier with just one pump and continue to batch sparge. I really want to go all electric but I dont have access to 240v and would like to have the ability to do 10G batches when I brew session beers and I really dont like the idea of mounting 2 120v elements in my kettle.

Edit: Link to Wallace Build

Looks like a solid alternative to a welded stand. I think I'm going to build a wooden one myself. The garage my bud is renting came with a ton of 2x4's that the guy said he could have.

My brewing buddy is doing exactly this thing, doing all 23 styles over the course of 2 years.

Does he have a schedule he wouldn't mind sharing and you wouldn't mind posting?

cracking my CBS in a few minutes.

Not sure if ready for this. Please live up to the hype

Hi guys, I made a calendar this morning.

linky

Went from more or less now through the end of next year.

How was the CBS? I'm thinking about drinking mine tonight. It's just about the perfect weather in Florida.

I'm not sure he has a schedule that he's really sticking to outside of trying to do one a month on average. I know he's not hitting that number and that he's doing brew days with two styles. However, he's got a blog that you can look at and I'll ask him what his schedule is supposed to be.

http://waggintailbeer.blogspot.com/

Looks awesome RDH and cardsman!

I'm working on mine trying to get the dates set etc...Will post when finished.

I'm "STP" in the blog fwiw. And the unmanly dog is my wife's lol

drink it. I had it two weeks ago and its pretty damn good. I'm actually not sure if it's meant for any decent amount of aging tbh

Best beer I've had. Perfect blend of flavors, incredibly drinkable. Would suggest letting it warm up a bit before drinking.

I'm currently drinking a Brooklyn Black Chocolate Stout from this year. It's 10% (as opposed to 10.6 the last time I had it) and it seems a lot smoother and milder. I'm not sure if I like it more or less than in years past, but it's still very good and notably different from the vast majority of beers.

Drinking an aged marzen made with apple cider, spices (picking up cinnamon) and champagne yeast.

Its blowing my mind

Drink Local Tampa Bay (this Saturday) Draft List. Didn't realize we had so much good stuff here:

Cigar City/Dunedin Auld Alliance Scotch Ale
Cigar City Marshal Zhukov Imperial Stout
Cigar City Guava Grove
Cigar City Jose Marti Porter
Cigar City Guava Grove
Cigar City Sugar Plum Brown
Cigar City El Lector Dark Mild
Cigar City Florida Cracker White Ale
Cigar City Jai Alai IPA
Cigar City Maduro Brown
Cigar City Tocobaga Red
Cigar City Minaret ESB
Cigar City Hillsborough River Stout
Cigar City Sea Bass
Cigar City Puppy's Breath Porter CASK
Dunedin Chronicle 4 IPA CASK
Dunedin Red Head
Dunedin Celtic Ale
Dunedin Apricot Peach Ale
Dunedin Big Bam Boo Pumpkin Ale
Dunedin Bier de Cafe Brown Ale
Dunedin N2 Stout
Dunedin HopNOM Pale Ale
Saint Somewhere Caitlin
Saint Somewhere Pays du Soleil
Saint Somewhere Lectio Divina
Orange Blossom Pilsner
Cold Storage Florida Avenue Blueberry
Cold Storage Florida Avenue Ale
Swamp Head Stump Knocker Pale Ale
Swamp Head Big Nose IPA
Swamp Head Springboard
Swamp Head Cotton Mouth
Florida Beer Swamp Ape IPA
Florida Beer Key West Sunset
Cocoa Beach Pale Ale

Love Brooklyn BCS. I have 2 more I'm waiting to get into when it gets colder.

That's a lot of Florida beer Mark!

I just finished up the list of stuff I am planning on doing. First up is the New Year Baby IPA. I've been wanting to try and make a lower alcohol hop bomb and this will give me a chance. The tentative ingredients are here: http://theaustinmunro.com/newYearIPA.html .

I'm thinking I might bump down the Vienna to .75/lb though as I don't want too much sweetness. I've never used Summit before but I am excited to try them out. Feedback is of course welcomed and appreciated.

Drinking a point of Pliny the Elder on tapright now

Oh, here is the list fwiw:
https://docs.google.com/spreadsheet/...EdXVXFjdmVFNnc

they serve it in Ireland..?

Quick question for the homebrewers: I brewed my first all grain, a pale ale that was supposed to have an OG of 1.052, but ended up at 1.034. I checked the FG today, 14 days after brewing and it was 1.008. Does this sound about right? That seems so low to me.

lol phones, imo

That's quite a bit lower than it should be but it probably won't make it taste bad or anything. Are you sure you ha the right amount of grain and mashed in at the correct temps? It's important to hit these as that is what will convert your sugars and give you the correct gravity reading. Remember if you are trying to mash in at 152F you need to add water that is actually hotter than 152F since the grains temp will lower the temp of the water.

If you are sure you had the correct amount of grains and mashed correctly it could be due to the crush of the grain itself. But if you got the grain pre crushed from a good store that is likely not the problem.