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02-23-2012 , 07:17 PM
That makes perfect sense. I'd love to be up there for that event, sounds fun as hell.

Just saw that Cigar City got in some 3Floyds stuff including the '11 Darklord for Hunaphu Day. Pretty cool.
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02-24-2012 , 12:12 PM
Quote:
Originally Posted by livephish
am keeping the Lolita. Is it worth the $16 per 650ml?
do you like sours? if you do, then yes, if not, then no. If you do, you should age it a bit to let the brett fully come out
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02-24-2012 , 02:38 PM
Just grabbed a 6 pack of Nugget Nectar, cant wait to dip into it. I'll post a full review when I get around to it, probably Sunday night.
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02-24-2012 , 06:51 PM
Quote:
Originally Posted by Wraths Unanimous
That makes perfect sense. I'd love to be up there for that event, sounds fun as hell.

Just saw that Cigar City got in some 3Floyds stuff including the '11 Darklord for Hunaphu Day. Pretty cool.
Mark and pliny, you guys still planning on going?
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02-24-2012 , 06:54 PM
Aiming to be in line around 7-8! Bring a few bottles to share but not many, with so many good beers I need to pace myself.

Last edited by PlinyTheElder; 02-24-2012 at 06:55 PM. Reason: To, too, two
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02-24-2012 , 07:00 PM
I think the wife and I are going. It actually coincides with my Spring Break so it'll be a fun filled week of getting drunk. I'll bring some brews as well, probably a bottle each of whatever I have lying around. I'll get that peanut butter brown carbed up and bring that for sure.
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02-25-2012 , 03:16 PM
Quote:
Originally Posted by Coff
Just grabbed a 6 pack of Nugget Nectar, cant wait to dip into it. I'll post a full review when I get around to it, probably Sunday night.
You, sir, are a lucky man. That's my favorite beer and its not around...
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02-26-2012 , 02:58 PM
Quote:
Originally Posted by Coff
I kegged the special bitter we all brewed about two weeks ago, and today I bottled it up to send out. When I brewed it, I fermented half of it with Wyeast's 1968, London ESB, and half with White Labs Yorkshire Square, a seasonal strain. Today was the first time I've tasted them side-by side. Here's the descriptions of each yeast strain:

WY1968:

Quote:
A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74F (21-23 C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.
WL037:

Quote:
This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.
The 1968 is undercarbed compared to the 037, but wow, what a difference in the two beers. 1968 is what we use at work, so I'm used to how that yeast behaves, and one of its defining, most notable characteristics is how it flocculates, or how the yeast drops out of the beer after fermentation. That yeast flocs like a ton of bricks. It loves to drop out so much some brewers even have trouble with it floc'ing before fermentation is complete! It also gets a little estery with low O2 levels, low pitch rate, or higher ferment temps, throwing some stone fruity esters, but at proper O2 levels, pitch rate, and a lower temp, it's fairly British-clean.

The special bitter with 1968 is noticeably darker than the YS. The color of both is in the area of Coff's picture up there, but no doubt the 1968 is a shade or three darker. That may be because the YS isn't really floci'ng like 1968, although its been in a keg at 38F for two weeks. Honestly, I don't really know how else to explain a color difference in the two beers. Given a perfectly filtered beer, I think color is entirely determined by the wort, so these two beers should have the same color unless there's yeast floating around in one changing things slightly.

The 1968 is also definitely maltier and fuller than the YS. Part of this might be the carbonation. A higher carbonation level will tend to accent bitterness and thin body. But the maltiness of the 1968 is a rich, dark grain-y type of malty sweetness. The YS square seems pretty well balanced, with the nice toasty malt playing against a very present, but not overwhelming, bitterness. I don't think I've ever had a genuine commercial special bitter - other than Three Floyd's, I can't really think of an American brewer that regularly brews ordinary/special bitters or milds - but in my mind, the beer with Yorkshire Square yeast is closer to what a special bitter should be. Its nicely balanced and highly quaffable.
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02-26-2012 , 03:57 PM
Good write up about the difference in yeasts. Was definitely interesting. Mine is kegged and carbed, ready to go whenever everyone else wants to exchange. Since I'll be seeing pliny in March it'd be better if I sent to someone else. I'll probably throw in a bottle or two of something else I have lying around if it will fit in the box I end up getting.



The head on it receded pretty quickly by the time I walked from the garage to the kitchen but it lasted at that 1/2" mark for a while. I actually get a bit of warmth in the beer which is extremely weird since it's low on the abv. I used the S-04 yeast and forgot to oxygenate so it may be a combination of these two things. It cleared up pretty well just from the cold crash so I didn't put any gelatin in it or anything. The hop aroma and taste is pretty mild but goes with the malt well. Not a lot of esters in mine at all just a pretty balanced bitter.
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02-26-2012 , 04:27 PM
Quote:
Originally Posted by thedeezy
This is me on Saturday

http://www.mbgmash.org/?p=672

CAN'T WAIT!
Blushing Monk was amazing. Will be getting bottles when it comes out. Overall great event, great beers. Short's raisin Apollo, BOB Peanut butter stout, Sagatauck Serrano Ale were the standouts to me.
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02-26-2012 , 08:23 PM
Wraths I didn't brew the ESB, I was fixing some things in my brewing process. I'd sure still love to try it and hope you'll try some of my brews but I don't have an ESB to give you at Hunaphu.

RunDown, not sure if you've mentioned it before but where do you work? You mentioned that you use the yeast at work, are you a brewer?
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02-26-2012 , 09:21 PM
Anybody know the ABV of the most recent batch of DFH 120 minute IPA? Just picked myself up a bottle, it doesn't say on the label. The last bottle I had was 20% but I understand it can vary year to year.
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02-26-2012 , 09:26 PM
Quote:
Originally Posted by PlinyTheElder
Wraths I didn't brew the ESB, I was fixing some things in my brewing process. I'd sure still love to try it and hope you'll try some of my brews but I don't have an ESB to give you at Hunaphu.

RunDown, not sure if you've mentioned it before but where do you work? You mentioned that you use the yeast at work, are you a brewer?
No worries. I'd love to try some of anything you got.
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02-27-2012 , 09:42 AM
Has anyone made the transition from AG Gas to AG Electric?

My outdoor climate is too restricting to allow me to comfortably brew year round and has cut down my gallons per year considerably. Looking to move brew setup into basement.

I have a three keggle setup currently and I plan on keeping mostly the same hardware and installing the heating elements into the same pots.

Any pitfalls or suggestions? Anyone regret going to electric?
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02-27-2012 , 11:49 AM
Quote:
Originally Posted by RunDownHouse
I kegged the special bitter we all brewed about two weeks ago, and today I bottled it up to send out. When I brewed it, I fermented half of it with Wyeast's 1968, London ESB, and half with White Labs Yorkshire Square, a seasonal strain. Today was the first time I've tasted them side-by side. Here's the descriptions of each yeast strain:

WY1968:



WL037:



The 1968 is undercarbed compared to the 037, but wow, what a difference in the two beers. 1968 is what we use at work, so I'm used to how that yeast behaves, and one of its defining, most notable characteristics is how it flocculates, or how the yeast drops out of the beer after fermentation. That yeast flocs like a ton of bricks. It loves to drop out so much some brewers even have trouble with it floc'ing before fermentation is complete! It also gets a little estery with low O2 levels, low pitch rate, or higher ferment temps, throwing some stone fruity esters, but at proper O2 levels, pitch rate, and a lower temp, it's fairly British-clean.

The special bitter with 1968 is noticeably darker than the YS. The color of both is in the area of Coff's picture up there, but no doubt the 1968 is a shade or three darker. That may be because the YS isn't really floci'ng like 1968, although its been in a keg at 38F for two weeks. Honestly, I don't really know how else to explain a color difference in the two beers. Given a perfectly filtered beer, I think color is entirely determined by the wort, so these two beers should have the same color unless there's yeast floating around in one changing things slightly.

The 1968 is also definitely maltier and fuller than the YS. Part of this might be the carbonation. A higher carbonation level will tend to accent bitterness and thin body. But the maltiness of the 1968 is a rich, dark grain-y type of malty sweetness. The YS square seems pretty well balanced, with the nice toasty malt playing against a very present, but not overwhelming, bitterness. I don't think I've ever had a genuine commercial special bitter - other than Three Floyd's, I can't really think of an American brewer that regularly brews ordinary/special bitters or milds - but in my mind, the beer with Yorkshire Square yeast is closer to what a special bitter should be. Its nicely balanced and highly quaffable.
Great write up, Im excited to try your beers and compare all the different yeast strains used. Thats pretty odd that youre noticing such a big difference in color between the 2 yeasts of the same wort, you really think flocculation is the culprit? I dont know what else it could be otherwise though.

Im looking to ship on Friday, mostly bc that will be the 7 week mark on the half of the batch I fermented with %100 Brett C and Id like you to try that.



Quote:
Originally Posted by rapidacid
Has anyone made the transition from AG Gas to AG Electric?

My outdoor climate is too restricting to allow me to comfortably brew year round and has cut down my gallons per year considerably. Looking to move brew setup into basement.

I have a three keggle setup currently and I plan on keeping mostly the same hardware and installing the heating elements into the same pots.

Any pitfalls or suggestions? Anyone regret going to electric?
Ive been exploring going All Electric but I dont have 240v access and no room in the panel to install it, Ive entertained the idea of mounting 2 120v elements in a pot and trying to go that route though. I can run both elements on their own 20amp circuit so I think it could boil a 10 gallon batch but not sure.

Ive never heard of anyone regretting going electric, but who knows. Have you looked at your electrical panel to see what your limitations are.
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02-27-2012 , 12:07 PM
Quote:
Originally Posted by Coff
Ive been exploring going All Electric but I dont have 240v access and no room in the panel to install it, Ive entertained the idea of mounting 2 120v elements in a pot and trying to go that route though. I can run both elements on their own 20amp circuit so I think it could boil a 10 gallon batch but not sure.

Ive never heard of anyone regretting going electric, but who knows. Have you looked at your electrical panel to see what your limitations are.
My next door neighbor is an electrician who can verify for me, but pretty sure the previous owners put in a new panel that has 240 capacity ... we have a washer & dryer hookup in the basement that has one of those honker plugs

theelectricbrewery.com panel is sexy as hell ...
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02-27-2012 , 03:20 PM
Quote:
Originally Posted by Coff
Sparging the Blonde Ale, depending on how it turns out I may send it to the NHC.

What's that pump set-up? Looks neat. Was it hard to configure?

Seems like it sure beats lifting huge pots up and down during brew day.
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02-27-2012 , 03:53 PM
bruery saison de lente hit my store. I'll be sure to do a tasting note in the next few days.

While I was out in jersey and vermont, I had southampton's Cuvee Des Fleurs:

had from 750 and poured into a tulip. Pours a hazy lighter orange color with a nice head

very complex with aromas of spices, citrus, fruitcake, hops, and some florals as well. Very good depth as well

extremely smooth medium feel. Polished with really good flavors of spices, coriander, citrus, and florals

A wonderful saison. Very complex and polished.

4.15/5
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02-27-2012 , 05:31 PM
Totally forgot but Jolly Pumpkins Bambic Farmhouse Saison blended with Lambic was unreal too.
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02-27-2012 , 09:48 PM
Anyone get the chance to try Pliny the Younger this year? My wife and I had booked airfare down to Santa Rosa for the release weekend, but shortly after making the reservation I tore my ACL and surgery wiped out the trip.

Anyway, I lucked out and found it in Seattle a while back. It was really good, no question, but I prefer Pliny the Elder (more balanced, IMO) and probably won't make a huge effort to find the Younger in the future.
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02-28-2012 , 07:42 AM
had my first Founders breakfast stout last night. pretty amazing beer, definately worth the hype and price.
also bought a four pack of double trouble by founders, a very good dipa that packs a punch at 9.4 %abv.
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02-28-2012 , 10:04 AM
Quote:
Originally Posted by DosXX
What's that pump set-up? Looks neat. Was it hard to configure?

Seems like it sure beats lifting huge pots up and down during brew day.
Its a Chugger pump, and Im extremely happy with it. I went back and forth on Chugger or March and figured I would try Chugger out since the stainless steel head model was so much cheaper then March's.

As far as this setup goes there really isnt anything special. I use Camlocks to attach the Silicone tubing to the pump and both vessels. I have the pump sitting on my old mash tun just so its not on the ground possibly sitting in a pool of water/wort. These things arent self priming so you need to use gravity to fill the pump head, turn it on, give it a few seconds then open the out valve and it will shoot out faster then your hose water. Especially since Ive been doing 12 gallon batches this thing has been a lifesaver.

Im working on creating an enclosure out of an old tool box so the pump head sticks out but the rest is inside the tool box, with a light switch for on/off on the side or top.
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02-28-2012 , 08:36 PM
Just so you can get an idea of how amazing Monks Cafe is in Philly take a look at the details for their event on Monday.

Quote:
It’s time for another Monk’s Mad Monday
This is our annual Russian River Pliney the Younger event
Alex’s Lemonade Stand Fundraiser
Please Bring Plenty of Cash

Once again, we are raising money for Alex’s Lemonade Stand. Fergie & I are paying for the keg of Younger ($410) and are donating 100% of the sales of Pliney the Younger to this charity. We were lucky enough to get a half keg this year instead of the usual sixth keg. That means instead of having 640 ounces of beer to raise money for this cancer charity, we will have 1984 ounces. We will raise over $3,000 from the keg of Pliney the Younger, but we want more from you.

Our goal is to raise $10,000 &
we need your help to reach that goal

We will be pouring on draft:
1. Russian River Blind Pig
2. Russian River Consecration
3. Russian River Damnation
4. Russian River Pliney the Elder
5. Russian River Pliney the Younger - CASH ONLY!
6. Russian River Supplication

Now back to the fundraising aspect of the event:
We will be pouring 6 ounce glasses of Younger for $10 CASH ONLY -100% of which goes to the charity. We will raise over $3,000 from this beer alone.
We will also donate 10% of our sales of all other Russian River beers. We need your help to reach our goal of $10,000. Please come out to support Alex’s Lemonade Stand and enjoy great beer while doing just that.


One More Treat:
A friend is bringing a keg of New Belgium La Folie as a BYOB and will be pouring from a picinic tap. He is requesting a $10 cash donation for a glass - again 100% of which will go to this charity. CASH ONLY!


RAFFLES
4 separate raffles.
Only 100 tickets sold for each raffle @ $10 Cash each.
The more tickets you buy the better your odds of winning
100% of the raffle money will go to Alex’s Lemonade Stand
Need not be present to win
RAFFLE TICKETS ARE CASH ONLY

I dug deep into my personal collection to come up with these outstanding groupings of rare beer. This is a chance of a lifetime to get your hands on these beers.

Raffle 1 - Lambics all bottles are 750ml
Boon Framboise Mariage Parfait 1986
Cantillon Gueuze 2000
Cantillon Iris 1996
De Cam Geuze bottled 2007
3 Fonteinen 1999 Geuze
3 Fonteinen Oude Geuze bottled 2001
3 Fonteinen Schaerbeeks Kriek bottled 2005
3 Fonteinen Armand’Spirit Eau de Vie of Oude Geuze

Raffle 2 - Belgian Trappiste
Achel Blonde - 2 bottles
Achel Bruin - 2 bottles
Achel Extra - 1 750ml bottle
Chimay Grand Cru
Chimay Premiere
Chimap Triple
Orval (fresh) - 2 bottles
Orval (aged) - 2 bottles
Rochefort 6 - 2 bottles
Rochefort 8 - 2 bottles
Rochefort 10 - 2 bottles
Westmalle Double - 2 bottles
Westmalle Triple - 2 bottles
Westleteren Blonde - 2 bottles (good chance they are oxidized)
Westvleteren 8 - 2 bottles
Westvleteren 12 - 2 bottles

Raffle 3 - US Rarities all bottles are 750ml
Grand Teton Black Cauldron Imperial Stout
New Belgium La Folie
New Holland 10th Anniversary Moxie Sour Ale
3 liter bottle of Threee Philosophers signed by brewer Randy Theil
Port Cuvee de Tomme
Russian River Supplication bottled in 2005 (12.8oz)
Russian River Toronado 20th Anniversary


Raffle 4 - Philly Beer Scene
Guest spot on the Tasting Room Panel
2 cans of Alchemist Heady Topper
Weyerbacher Riserva 2010
Weyerbacher Riserva 2011
Philly Beer Scene logo T-shirt
Philly Beer Scene Posters from 2010 & 2012
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02-28-2012 , 08:58 PM
So awesome!

My bosses boss saw my Sierra Nevada lunch bag the other day and asked me if I had tried their new beer (Ruthless Rye) and I said yeah I liked it. He then said it was the exact same as their other beer (I assume he meant Pale Ale) but higher in alcohol.

-_-
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02-29-2012 , 07:28 PM
anyone ever had kwak and is able to recommend it? i'm just looking through the beer list at the devonshire cat where i'll be at this weekend and am tempted, if only by the comedy glass it's served in. although if anyone wants to have a quick look at the american stuff they have and sees something that's OMG DRINK THIS, go ahead
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