NEFA DISCussion

Just had a really tasty brew.
-Butternuts beer and ale brewery
-porkslap farm house ale
- pale

The Capt. Lawrence brew at the Kisco IB was tasty........... what was it called?

smoked porter maybe?

friZZak wrote:smoked porter maybe?

coulda been that..... can't look on the Captain's website, blocked for content by GE.
Probably not available up here in Albany, more reason to head down to Cranbury this weekend

smoked porter

Pork Slap is rough but a good fishing beer.

My recent Favorites:

Weyerbacher Blithering Idiot (Barley Wine Style Strong Ale) 11%
Dogfish Head 90 Minute IPA (could be the best IPA ever)
Dogfish Head Indian Brown Ale (solid choice everytime)

IS the best IPA Craig, IS!

HOPSLAM is making its yearly appearance soon! By far the best Bells beer ever. Unfortunately, bells is unavailable here in CT.

If you guys like IPA's you should try Stone's Ruination. Incredibly hoppy flavor and aroma. (Somewhere over 100 IBU's... pretty much off the charts.) And with 7.7% alcohol it can easily live up to its name.

Hoppy Beers Suck!!!! Get over it. Except for the 120.

Any you Connecticut folk check out the Steam City Brewery Cafe in Hartford? The place is huge, good beers, giant game room, a club down stairs. It's right of the highway also.

Anyone had- Lagunitas IPA.

Yes. It is nicely balanced, kinda piney, & quite nice. Their Maximus Imperial IPA is quite citrusy-hoppy, rich, & stupor-inducing. I love it! Their Kronic Red Ale (now known as "Censored") is surprisingly rich & snappy for a red ale (a style I normally detest). Mouthfeel for all three ales (what IMHO separates a truly outstanding beer from a pretender) is smooth, creamy, & excellent.

Don't drink either of the IPAs too cold or you'll lose some of the deliciousness.

check- I normally keep beer just under room temperature. I have bottled my English bitter in Champagne bottles and I am looking forward to it. The unbalanced flavor before adding the primer was actually really really good. Lets hope carbonation goes well.

-Anyone have a kegging setup they don't use- I will buy it at a fair price.

I have a sh!tload of (OK, maybe 35) pressure-tested 5-gal Cornelius kegs, and a few 10-gal & 2.5-gal. All with Pepsi (ball-style) fittings & all gaskets. Make me an offer; maybe we could get squared away at VTI.

No extra gas tanks, gas lines, beer lines, or line fittings, but those are easy to come by.

BTW - kegging is the ONLY way to go. Once you do it once, your priming/bottling days will be over (unless there is a natural Nordic masochistic tendency).

Scoward wrote:Hoppy Beers Suck!!!! Get over it. Except for the 120.

Any you Connecticut folk check out the Steam City Brewery Cafe in Hartford? The place is huge, good beers, giant game room, a club down stairs. It's right of the highway also.

City Steam is where I used to start every Fri or Sat night out. Love that Naughty Nurse

Had a Delerium Nocturnum last week. It's a Belgian ale that does to most belgians what the 120 Minute does to IPA's. It came in a 25oz ceramic bottle, about 9.5% alcohol. Ridiculously tastey.
The Delerium Tremmens is also great, i think it's a toned down version of the nocturnum, about 8.5%, also a belgian.

[quote="veganray"]I have a sh!tload of (OK, maybe 35) pressure-tested 5-gal Cornelius kegs, and a few 10-gal & 2.5-gal. All with Pepsi (ball-style) fittings & all gaskets. Make me an offer; maybe we could get squared away at VTI.

No extra gas tanks, gas lines, beer lines, or line fittings, but those are easy to come by.

BTW - kegging is the ONLY way to go. Once you do it once, your priming/bottling days will be over (unless there is a natural Nordic masochistic tendency).[/quote]

Well I hate bottling, however, i know nothing about kegging. I was told it would cost between $175-275. Not looking forward to that. What is you experience in the start up cost? I really want to be done with all this washing, sterilizing, priming and capping for 5 gallons at a time!

Oh yeah, forgot to mention this. We just bought bard his first brewing set up for his birthday(Sunday). He boiled hi wert yesterday and fermentation has begun! Another brewer in area. I am working on getting the rest of the friZZaks involved.

for all you fellow brew nuts...you must check out:

beeradvocate.com


great resource for everything beer related

Scoward wrote:Hoppy Beers Suck!!!! .

no way man... the more the merrier. pucker up and enjoy

U guys ever heard of corona?

A dude showed up for my weekly poker game last night with a 12-er of Corona Light. If I didn't have the feeling he was dead money (I was right, and I happily took it), I would have thrown him the hell out of my house.

friZZak wrote:U guys ever heard of corona?

You mean that Mexican sewer water they try to pass off as beer?

....a lime wedge is NOT gonna help the taste !!!!!

can you add irish moss post fermentation. Wont do anything will it?

MichiganJeff wrote:

friZZak wrote:U guys ever heard of corona?

You mean that Mexican sewer water they try to pass off as beer?

....a lime wedge is NOT gonna help the taste !!!!!

Isn't it man-law to NOT fruit the beer, or you are.....well......a Fruit.

Mullen wrote: Isn't it man-law to NOT fruit the beer, or you are.....well......a Fruit.

I'll second that............. next thing you know they'll be puttin' fancy pink umbrellas in it.

friZZak wrote:can you add irish moss post fermentation. Wont do anything will it?

I wouldn't. It would be a waste as it is certainly is too late for Irish moss to do what it is intended to do (help coagulate & flocculate out proteins from the boiling wort, making the final product less hazy & brighter), and adding anything post-fermentation that is not thoroughly sanitized is sketchy.

Irish moss should be added for the last 15 minutes of the boil.

Mullen wrote:
Isn't it man-law to NOT fruit the beer, or you are.....well......a Fruit.

Hell, no!! Hefeweizen with a slice of blood orange is stone cold excellent. Imperial stout with a couple of smooshed blackberries will knock your sox off. And try a slice of stone fruit (e.g., plum, peach, apricot, almond) in your next glass of kolsch; you'll be amazed.

thats what I figured. I added it to my mast batch. The first is bottled(actually corked in champagne bottles), and is very dark. Keep in mind, it has only been bottled for 3 days. I still have half the batch in the glass 5 gallon
.