Pliny should trade dollar for dollar. FWIW it's not much different from any other fresh IPA that's from a good brewery. Stone Enjoy By is pretty damn close to Pliny IMHO. In fact I prefer fresh Jai Alai over Pliny.

Pliny is great but I wouldn't go over dollar for dollar.

Ouch...Conserve what you can LOL. Maybe try to sneak in a small extract batch? Pipeline...there's something I've been trying to make lol. Mother nature got in the way twice in a row though, she doesn't care about my schedule apparently. I'm down to 11 beers, won't have more bottles and none will be ...

It just goes to show that entrepreneurship (thanks spell-check) is alive and well in the U.S. It's just like the tried and true investment advise; In an oil boom you don't invest your money into the oil wells, you invest it into the oil drums. In a gold rush you don't buy into the gold mines, you b...

I haven't been there in a long time. I never bought their products any longer anyways, it was always the community I was there for. Won't be back no matter what they change.

250 is too expensive...wonder how hard it would be to make your own.

mashani wrote:This is going to sound weird, but a little bit of beet juice will do it. And it will not hurt the beer / you won't taste it.

Interesting. Another person suggested adding a small amount of roasted malts to the mash.

I was recently at a bottle share and had the pleasure of trying The Bruery - Berazzled. It looks like this: https://d1c8v1qci5en44.cloudfront.net/photo/2014_08_10/bac922d263f02b0c56bcb50393f11b01_640x640.jpg Now THAT is the red color I am going for in mine, yet they come out pink: https://d1c8v1qci5...

I think the professor's idea of a "light brine" might be interesting too. Even a small amount of salt will inhibit some of the bad bugs. Might be worth experimenting with. Gose comes to mind. Exactly. I had googled some about brewing beer with salt because I had seen some English beer rec...

Damn dude that's screwed up. Wulver (the wee heavy from siberian night) is outstanding. Never had the Against the Grain Chiquen beer but, it's rated 82 versus Wulver's 97. Wulver earned that 97 I can tell you first hand. Not to mention a rye beer is not a wee heavy... http://www.beeradvocate.com/bee...

I think the professor's idea of a "light brine" might be interesting too. Even a small amount of salt will inhibit some of the bad bugs. Might be worth experimenting with. Gose comes to mind. I talked to the author of that article and he had the following to say about heat and airlock con...

Makes sense. So I'm thinking I should get an apple juice jug and make near to a gallon starter wort with boiled dme, get it to 1.030, throw in grain and put airlock on and stick it under heat lamp for 4 days. If it tastes good I can pitch the whole thing into my mash.

Yeah I need to get that book. So I was thinking about how culturing the bugs in a starter differs from culturing them directly in the mash, and what the benefits would be from this. Culturing from the same grains will give you the same bugs, bad or good, is it that the ph will drop more quickly in a...

http://ryanbrews.blogspot.com/2014/01/w ... rment.html
Great read I came across on BA in my quest to eliminate cheese aroma, figured I'd share. I'm determined to become a sour mash master.

Sounds like UV exposure Kealia.

Haha you aint kiddin, it was all ropy too. I remember reading pedio will cause ropy wort and brett will clean it up but I was too afraid to taste it and just tossed the whole batch. Ah well only 13 bucks in grains so, not a huge deal.