mattie g

Let’s see if we can spy an actual unicorn by the time we get to All Hallow’s Eve.

Nor did he (at least as far as we know) pay Julian Assange a huge sum of money and a ton of high-carb cheese cakes to hack the CFS model physics to show his top looks for this winter ..... 02- 03, 09 -10, 95-96 and 77-78 .

Meh. Doesn't help that the temp didn't really waver much from midnight to midnight.

Lol. Yeah...I was referring to the first “it’s.” I just cringe when I read it in forums or on social media - I won’t criticize - but in a published article? Ugh...

Yes, it is. You’re reading it incorrectly.

<grammar nazi rant> “It has” or “it is” - there is no other use for it. Any other instance of that homophone is spelled “its.” </grammar nazi rant>

He (or whoever quoted him) used an apostrophe to create the possessive “its,” so I wouldn’t trust a word he says. Seriously...who edits this crap?

That's how i feel when people talk about weather. I'm just here for the bantz.

I hate midnight highs. They're just so wrong.

Walked outside to a muggy 74 this morning.

Amazingly enough, I’ve never had Parabola, but I should definitely give one a whirl sometime soon. Thanks for the breakdown of your process. Really cool to hear how someone In your shoes will go about a beer like that. The idea of adding oats definitely makes sense. I’m going to go with flaked rye for mine for much the same reason. As for mash temp, for some reason, on my “system” (BIAB with sparge), I tend to attenuate more than I expect, even when I mash high. Case in pont is my most recent IPA - mashed at 155 and used Wyeast 1318, but attentuation was 82%. The previous imperial stout attenuated about 80% (1.114 to 1.022 with Wyeast 1728). I’m going to go high for my next stout because of this - I want to end up in the 1.035-1.040 range, and this has to be the way to do it. I like the idea of adding dark malts late. I may try that! I'm drooling just thinking about this...

#bowlingball

@jonjon If you don't mind my asking, what are the specs (OG, FG, etc.) on the imperial stout? Did you do anything different than your standard brew session like a longer boil, higher mash temp, or anything? I'm curious because I want to see if I can really thicken up the stout I'll be doing..and to see what a pro might do to set a big stout apart from others. I did one a couple years ago that I conditioned on a bourboned oak spiral and vanilla beans (and of which I have one bottle left) that I'm pretty happy with, but it was definitely thinner and had more carb than I wanted. I'm not too worried about the carbonation for the upcoming one since I'll be naturally carbonating and keg conditioning it, but I'd love to get it a good deal thicker.

I'm honored that you would say you took inspiration from that post! Good luck with it!!!

Not attacking you, so please don't take it that way,... But there's really no "time" concept in baseball. What a pointless statistic. I don't even like stats for soccer or basketball or football when they say similar. Who really cares? All it means is that the winning team scored a winning goal, run, point, etc. near the end of the game to win it.

Ugh. Baseball.

I’m curious to see how the temps of more rural areas are reflected. I’m sure they’d also show an increase, but I wonder how much of an increase that would be. Also curious if temps on places like Denver show the same progression.

I can imagine it must be tough to ensure that there's enough of a variety of styles to appeal to the most potential customers, but I absolutely agree that you can really only get the best out of yourself if you have a passion for what you're producing. I think the breweries in bigger markets and/or that have established themselves as being the top at what they do (I'm thinking of places like Other Half, Monkish, Trillium, Jester King, Bottle Logic, etc.) have an upper hand in that they have established a large and loyal following who will remain loyal as long as they continue to pump out high-quality beverages. For a place like yours - out in a "less accessible" setting and needing to appeal to locals and tourists - it must be a difficult balancing act on producing beers *you* like while also pumping out product that maybe isn't something you'd necessarily choose to drink yourself. That's awesome that you've branched out into other types of beers, especially the Belgians. I'm not hugely into them, to be honest, but I can certainly appreciate them. Now...as for barrel aging, I'm all freakin' in. I *love* a big barrel-aged stout (and to a lesser extent, barleywine), so I really like hearing that you're going to give them a shot. I have a big stout in my brew plan - probably brew it in December - that will be aged on bourbon-soaked oak spirals, cocoa nibs, and vanilla beans (might toss in a little cinnamon, too). Can't wait to get that going so I can let it keg condition until next fall.

I started truly disliking them about four years ago after I made my own (and only) pumpkin ale. It was a good beer, but I grew tired of it, and when pumpkin beers started showing up on shelves in August the following year, I'd just had enough. My beer tastes have definitely changed in the last few years, which I blame partly on my own brewing experience and the proliferation of nano- and picobreweries producing seriously quality beers that my buddies and I really enjoy. I do wish in many ways that I could turn back the clock a bit and go back to enjoying "simpler" beers, but pandora's box got opened and there's no closing it now.

GD...George hasn’t even waited for the month to turn and he’s got two new threads pinned already. Hero.

That works, too.

Never even knew what it stood for. It’s just “The PEE-niss” to me.

Does anyone else read PNS as PEE-niss whenever someone references them?

20:1 ratios are pretty sweet.