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Discussion in 'Pacific Northwet - Where it's green. And wet.' started by Watercat, Jan 17, 2012.
I had my first Left Coast Brewing Voo Doo American Stout... Mmm mmm mmm tasty!
Brewed a chocolate stout on Friday. Used Belgium dark chocolate.... now the waiting begins
Mmmmmm, sounds gooood! If you had a cream ale, you could make a dessert black and tan!?
I opened a 2008 Abyss last night, it's been in my garage fridge since purchased. Very nice I must say.
The first Backfire Moto is tonight at the Bit Saloon and NW Peaks is a block up the road!
And as if Backfire bike nights aren't great enough, there is another brewery besides NW Peaks within rock throwing distance, Hilliard's Beer! They have a cool little brewery with a canning machine that fills 16oz cans! Plus several tasty varieties on tap!
Just an FYI. If you visit Valholl brewery regularly you probably already know this, but for everyone else Valholl brewing will be moving its location. Link follows:
And here is there website: http://www.valhollbrewing.com/
While in town check out our other 2 breweries:
Sound Brewing: http://www.soundbrewery.com/
Slippery Pig Brewing: http://www.slipperypigbrewing.com/
Sadly Battenkill Brewing in town has decided to close: http://www.facebook.com/pages/Battenkill-Brewing-Company/216123818405146
Still 9200 residents and 3 breweries. Not bad!
I have been making a similar style over the last couple years. I use all Pilsner malt and a lot of Amarillo hops. Sometime the simplist recipes are the best.
Fermentation is with Ale yeast and and turns into a very clean, hoppy brew. I Mash it at 150F so it ends up on the dry side.
What's your hop addition schedule on one of these?
Headed to the Spokane Chief's playoff game..... if 5:00 would just HURRY UP!
Blue Moon, Alaskan Amber & Modelo on tap is the norm inside the arena.
That's good stuff, been alternating between that and their Kingpin brew as my daily drinkers.
I live in Missoula, MT. and we have several micro breweries that make some excellant beers.... i turned my old garage fridge into a "kegerator" and buy 5 gallon kegs from these breweries, in addition to my own homebrews......I have learned to love kegged beer, it is not pasteurized and I think that makes a big difference in flavor. These kegged beers, once fermented. are never allowed to go over 40 degrees..........
I miss the NFL though.
<a href="http://s1164.photobucket.com/albums/q576/beerisgoodADV/?action=view&current=2012-03-31145109.jpg" target="_blank"><img src="http://i1164.photobucket.com/albums/q576/beerisgoodADV/2012-03-31145109.jpg" border="0" alt="Photobucket"></a>
Sorry I don't check this often enough.
Here is the hop additions of Amarillo hops:
2 oz. First wort addition
2 oz. 60 minutes
2 oz. 0 minites
Pretty easy schedule.
BTW this is a 12 gallon batch.
Okay, perfect . . . . .
for back yard BBQ . . . . . . Some hard cider.
Some of tommybelvedere's product:
Looks like you got some sunshine to enjoy it in Robert! I am glad you liked the cider!
Eugene Beer week, with Sasquatch brew fest this weekend. Tip a pint!
Are you far enough along in your process to have anything setup for this with your own beer?
between that and work, I've not been out to the Pad for a Wednesday meet up in.... way to long :eek1
..Add your name to the list of people who I owe a pint too...