Take one down pass it around... 99 bottles of beer...

[KStatefan]

Lol they don't even make my beer favorite any more.:mad:

Bud light ice

I used to like that also. I do not drink anything from the big 3 anymore

 

[redfishbluefish]

I no longer drink like I use to, but when I did, my beer of preference was Yuengling Lager. Yuengling is America's oldest brewery, located in Pennsylvania. This was after a day of working on the tank in the fish room:

 

[SuncrestReef]

Boneyard Brewing in Bend, OR recently released their RPM IPA in cans for retailers. One of my favorites! So convenient to be able to pick it up at local grocery stores now.

 

[Sailingeric]

Shopping time

 

[NS Mike D]

I dry hopped my Sierra Nevada clone on Friday with locally grown cascade hops from Kinderbrook Creek Farms. They get removed today and the beer transferred to a keg for priming (natural fermentation) and final aging before it gets tapped.

 

[diverjm]

I dry hopped my Sierra Nevada clone on Friday with locally grown cascade hops from Kinderbrook Creek Farms. They get removed today and the beer transferred to a keg for priming (natural fermentation) and final aging before it gets tapped.

Nice setup, loving the keezer. Temp control is EVERYTHING! Also digging the fermenter with the conical bottom. I force carbonate all of my beer. I’m able to do pressure transfers from carboy to keg, then from keg to keg to limit o2 exposure. The amount of money I spend on hops for a DDH brew, I don’t want to lose any of that delicious flavor/aroma! Cheers!

 

[Texas Rick]

Salud!

 

[Aqua Man]

Did someone say beer!

 

[NS Mike D]

Nice setup, loving the keezer. Temp control is EVERYTHING! Also digging the fermenter with the conical bottom. I force carbonate all of my beer. I’m able to do pressure transfers from carboy to keg, then from keg to keg to limit o2 exposure. The amount of money I spend on hops for a DDH brew, I don’t want to lose any of that delicious flavor/aroma! Cheers!

I top off the keg with CO2 (3 to 4 bursts and purges) and then prime with DME. This limits the O2 exposure a very short period during the siphon to the keg. While I could be wrong, I think priming helps wake the yeast up and clean up the beer during the final aging. I could be wrong.

 

[Sailingeric]

I top off the keg with CO2 (3 to 4 bursts and purges) and then prime with DME. This limits the O2 exposure a very short period during the siphon to the keg. While I could be wrong, I think priming helps wake the yeast up and clean up the beer during the final aging. I could be wrong.

Sounds like a good test for the folks at Brulosophy

 

[Reef-junky]

dang this post! Now I need to go get beer!!

 

[Reef-junky]

LoL

 

[Reef-junky]

Breakfast of champions

 

[Dave Cureton]

This thread is making me thirsty.

 

[Don Lidtke]

Mmmmmm....

 

[Sailingeric]

Breakfast of champions

Was in Las Vegas last year with the guys and beer was always part of the breakfast plan

 

[RobB'z Reef]

I agree! I also always try to keep one stout or Porter on tap at home

Mmmmm porters

 

[Rufus’ goofs]

I’m mixing tonight. The first one is from a local guy, he runs his brewery (Middleton Brewing) next door to my shop. Super awesome guy and a super awesome little place.

The second is just a nice staple beer for me.



Cheers!

 

[RobB'z Reef]

Do mules count? C*ck 'n Bull with titos makes the best!

 

[LRT]

Cheers all. My favorite everyday IPA.