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I have been around Jim Koch at several different events and I would always classify him as intoxicated!
Yeah, I grew up outside Greensboro in the booming metropolis of Climax, NC.
Thanks for the heads up on Sticks and Stones and skipping Boylan Bridge.
Thanks for all the great suggestions! I am only spending a day or so in each location, so far I am thinking of the following:
Yeah, been there several times, nice selection!
I am originally from NC but I left a couple years before the beer alcohol level was raised. Now, I see lots of new breweries and brewpubs popping...
Give it some time, the yeast are probably tired from the 12% alcohol.
Wow, sure glad I just buy Wyeast Nutrient!
You should generally leave a lambic on the yeast from primary, it will be a food source for the bugs as it ages.
We have a local business...Water to Go...but I typically use half RO with half of my well water. Works well for most styles.
This is your problem...not near enough yeast.
Don't bother now, just cold crash the beer for 2-3 days after fermentation is complete.
Absolutely...you can make a tripel. 3711 is my go to "Belgian" strain. Brasserie Thiriez (believed to be the origin of 3711) makes several...
I have made over 50 beers with pilsner malt as the base and rarely boil for more than 75mins and you won't find DMS in my beers. As for pale malt,...