really simple BEER syndication

« Expand/Collapse

BrewTherapy (22 items)

May 11, 2008
22:17
Hopworks Urban Brewery - Portland, OR
» ‎ BrewTherapy

Tags: [edit]

Hopworks has been open for month or so now, and yesterday we took our first trip over to check it out, and we weren’t disappointed with the wait either.

Sunday evening, 6pm, and the place was pretty packed already. We didn’t explore the whole building but it looks like there is a dining area, a bar side and also another upstairs dining area. There was a 15 min wait for a table at 6pm, but we opted to sit at the bar.

The bar staff were pretty slammed when we sat down and it took a few minutes for them to get to us. Our bartender for the night was Miami a really nice guy who looked after us well for the night, he had a good sense of humor and was never far away when we needed another beer.

HUB currently has about 10 beers on draft and two on cask beer engines. There wasn’t a single beer I tried that I didn’t like. The Velvet ESB was a great beer, but the Deluxe Old Ale was even better, definitely one of my favorites of the night. The cask IPA was good, great flavor, but served a little colder than I personally like and with just a tad more carbonation that I would prefer. That said it worked well, and I would definitely drink a few more of those. The star of the night, beer wise, was El Diablo a Belgian Strong Golden served by the glass!

I also got to meet Christian Ettinger, the owner and master brewer at HUB. When things got busy behind the bar he just stepped in and poured a few beers. One of the best things I saw was when he grabbed a beer he had just poured and topped it up before it went out! It didn’t even look short to me. Thats what we need to see more of!

Christian was kind enough to give me the tour of their impressive 20bbl brewery, the walk in cold room is just massive with all the bright tanks serving the taps upstairs. Everything in the pub and brewery is designed with being Green in mind and the kettle is even oil (reclaimed from the fryer) fired.

We decided we had to try one of their pizzas for dinner, and we opted for the “Going Green” with artichoke hearts, sun dried tomatoes, feta and pesto olive oil base. It was excellent! I’m excited to try some of the other pizzas as well as their other entrees.

Pub wise, the place is pretty big and pretty loud. Not sure if the dining room area is quieter but the place definitely has a vibrant feel to it. There’s also a pool table in the bar side of the pub. The bar is no minors, but it looked like the rest of the pub was kid friendly. There was a big mix of folks from baby boomers to SE Portland hipsters.

Anyway, we really enjoyed our visit and are looking forward to heading back over more this summer, especially when the patio opens!

Hopworks Urban Brewery
2944 SE Powell Blvd
Portland, OR 97202

Tel: 503 / 232-HOPS (4677)
May 01, 2008
0:00
Bob’s Classic Brass & Brew - Wenatchee, WA
» ‎ BrewTherapy

Tags: [edit]

Wow! This was my first time in Bob’s for a year or so, and apparently they’ve remodeled since I was last here.

This place used to be covered in shiny chrome and neon lights, like a mini hard rock cafe. Since the remodel the neon and bright lights have gone, and the chrome has been replaced with a beautiful wood bar. The layout is slightly changed too and make for a much more intimate setting.

These folks have about 10 beers on tap on this visit that included a few domestic, and then Kona Longboard Lager, Lang Creek Blonde, Blue Moon Wit, Manny’s and a few others I can’t remember. Nothing particularly stunning, but the Kona and the Lang were great examples of style.

We managed to catch happy hour and tried the Spinich Artichoke Dip, and the Bourbon Chicken Strips. Both good sized appetizers, not culinary master pieces but good, tasty bar food. Bob’s also serves full meals and is known for its Steak dinners, we’ll have to try a full meal here another time.

The bar was friendly and attentive, coming back regularly to check if we needed anymore drinks or food. He was pretty busy given it was happy hour, but still did a great job.

Whilst Bob’s isn’t a classic beer bar, looks like mixed drinks are really they’re thing they still had a good selection, and I wouldn’t hesitate in coming back again.

Bob’s Classic Brass & Brew
110 2nd St
Wenatchee, WA 98801
(509) 663-3954
April 30, 2008
23:47
The Raven Public House - Wentachee, WA
» ‎ BrewTherapy

Tags: [edit]
The Raven Public House, located in the old ‘Restaurant’ building slap bang in the middle of the historic area of Wenatchee Avenue, is a relatively new bar perhaps a year old.

This new venture is completely different to the smoky dive bar and diner that originally inhabited the same venue. The bar is smart, shiny, lots of under lighting of the liquor bottles and several non-domestic beers too. Prices average $4.25 a pint for 16 oz, you can save a nickel by ordering a 25oz beer at $6.50.
We’ve heard the food is good, but we’ve never tried it ourselves. We have been into the bar twice and unfortunately on both occasions been completely underwhelmed by the experience.

The Raven claims to be an authentic Irish style pub, the trouble is none of the owners are Irish or seem to have any idea what an Irish style pub would be like. From the gothic, and I might say rather awesome, lighting to Guinness posters, t-shirts, logos and “Irish Car Bombs Served ….” board it just doesn’t feel quite right. Maybe because its lacking hospitality and comfort.

It seems all you need for an Irish pub is Guinness, Harp Lager, Smithwicks Ale & Jamesons. I really want to like this place. Wenatchee really needs a few more decent bars, somewhere you can get a decent craft beer and relax in a friendly environment.

Here’s where the problem lies, its not that the Raven is a hostile environment, its just not friendly. We stopped by for a beer or two around 5pm on Tuesday evening, it was early and other than the two of us there were two other patrons. There were a few folks at the end of the bar, but they were either owners or off duty employees. Even with how quiet it was, it was still difficult to get the barman to engage with us.

After my first pint I sat there for 10 mins with an empty glass waiting for him to come by again, and we were the only ones (other than the employees) sitting at the bar. He never did come by, so we left after our first pint.

I think this place has some real potential, but they need to make some changes before its too late. Here’s my advice to the Raven.
- One, drop the Irish bar theme, its just not working, at least from what we’ve seen and what we’ve heard from folks arond town. Just be a Northwest pub, serve Guinness & Harp if you like but stop with the lucky charms.
- Two, engage with your customers. Both times we’ve been in to your pub its been completely empty and we’ve tried to talk you and be excited about your pub. On both occasions we’ve had a ‘Hello’ when we’ve come in and then your bar staff hide at the end of the bar with their friends and colleagues. If you don’t make people feel welcome they won’t come back.
- Three, mixup the beer tap selection a little, everyone has Mirror Pond, and Manny’s is hardly craft beer. Guinness & Boddies are great, but you can get those almost anywhere now including sports bars.
Anyway, I wish the Raven luck, and I really hope they take some of this feedback seriously. We want to come and drink beer at your bar, but right now we’d rather go to McGlinn’s.
The Raven Public House
6N Wenatchee ave
Wenatchee, WA 98801
(509) 888-4001
April 29, 2008
1:11
McGlinns Restaurant - Wenatchee, WA
» ‎ BrewTherapy

Tags: [edit]

We’ve been to McGlinn’s many times over the past few years, with the other half having been many more times over many more years. McGlinn’s is located in the heart of downtown Wenatchee, just a block from the Avenue on Orondo.

The food is excellent, you can’t go wrong with one of their signature wood fired pizzas, and their sandwiches, salads and main courses are all good. Service can be excellent or mediocre, depending on when you’re there. If its busy expect a bit of a wait, and sometimes for the wait staff to forget about you. That said they’re always friendly.

Beer wise, they have fairly good selection of microbrews on draught, around 10 I think. The selection includes some of the usual suspects plus a few more interesting ones from Northern Washington. The selection doesn’t appear to change very often, although they do claim to have seasonal offerings.

Still one of the best options in town for both beer, and food. Bear in mind that this is a family restaurant, and can be packed with kids during meal times.

McGlinn’s Public House
111 Orondo Avenue
Wenatchee, WA 98801
(509) 663-9073
April 20, 2008
13:47
Pike Brewing Company - Seattle
» ‎ BrewTherapy

Tags: [edit]

We’ve stopped at Pike Brewing Company several times before, normally fairly late in the evening when its rather quiet. We swung by on Friday night, and was very disappointed to find that the big comfy armchairs they had in the area next to the bar had all been removed. Such a shame, we were looking forward to chilling out in those chairs for a little while.

We decided to sit up at the bar, and got served relatively quickly. I had a pint of their cask IPA which was very nice, not as good as the cask Mongoose IPA I would have the following day at Hales. The trouble is the barmaid didn’t seem to know how to pump the beer properly, and I ended up with a lot more head than most people would like to see. Anyway, no big deal, we enjoyed it. After the cask IPA I decided to on the Uncle Monks Triple, which I very much enjoyed.

The only downside was that it was hard to get her to come back and either serve us any more drinks or get the cheque, she seemed more interested in hanging out with her friends at the end of the bar than serving customers. Oh. Well… We’ve done Pike a few times now, so we can take a break for a little while and come back to them after we’ve explored some new ones.
13:45
Collins Pub - Seattle
» ‎ BrewTherapy

Tags: [edit]

Stopped in at this place for a couple of pints when I got off the train on Friday evening. The pub was slammed when I got there around 6.30pm and was quiet by 7.30pm maybe a right after work spot. Didn’t eat there, but the other half had earlier in the week and said the food was very good. Good tap selection, with some interesting Seattle area selections that we don’t often see down this way, including a few high gravity styles. Fairly extensive bottle selection too. Friendly Staff.
13:45
The Elephant & Castle - Seattle
» ‎ BrewTherapy

Tags: [edit]

Really friendly bar staff, the guy had a great sense of humor. The pub is attached to the Red Lion Hotel, and it does have somewhat of a hotel bar feel to it, didn’t realize it was a chain when we went it. Relatively good selection of import and local beers, nothing stunning and no cask beers. I’d keep this as an emergency choice.
13:44
The Tap House Grill - Seattle
» ‎ BrewTherapy

Tags: [edit]

This was our late night dinner stop, didn’t get there until around 10pm on Saturday night and it was pretty damned busy. This place has 160 taps!! and pretty large bottle selection too, the music was thumping, and the place got more crowded at one point around midnight seemed completely full. Kind of a cross-over between a sports bar (lots of plasma screens), club (loud music, and lots of big groups) and a restaurant.

The food was very good, bit on the pricey side, but this is downtown Seattle. I had a fantastic steak, and the missus had a seared ahi salad. The server was very enthusiastic and knew his beers well, I forget which ones I had now but couple of Seattle locals, and a few Belgians. Bearing in mind how slammed this place was, and its a huge place, not a single beer came up short. Even the Belgians were perhaps over-pours. At one point the server brought be over a taster of Avery Maharajah, it was basically a half glass taster
13:42
Hales Brewery - Seattle
» ‎ BrewTherapy

Tags: [edit]

This place was slammed when we went in late Saturday afternoon, managed to get seated at the bar and the barman incredibly friendly and didn’t hesitate in letting us try several beers (despite a $1.35/5oz taster option). Their Mongoose IPA on cask was stunning, and was served with exactly the right amount of tight head on the top of the pint. The cream stout on nitro was one of the best dry Irish stouts I’ve had in a long while. There was one barman working the bar on a slammed afternoon and I didn’t see a single pint go out that would be considered short. Good work Hales!
13:33
Brouwers Cafe - Seattle
» ‎ BrewTherapy

Tags: [edit]

We spent last weekend in Seattle, the main place I wanted to visit was Brouwers Cafe in the fremont district. I’ve been there several times, including my stag night, and was very excited to go back. They have a stunning beer selection, their food is great, and the venue itself it pretty cool.
Well… Sadly this time our visit there did not go smoothly. It started off ok, the waitress was really friendly and it wasn’t too busy so we snagged a good table. They have a cask beer engine now, a new addition since my last visit there and I ordered a pint of the cask Port Townsend IPA. When it arrived it was well below the top of the glass and had a massive head on it. I’m not exaggerating when I say it was around 4oz short on a 20oz pint.

I asked the server, very politely, if she would have them top up the pint as it was really short. She immediately and flatly refused,
saying they would not top up pints under any circumstances!!! What?! Still calm… I’m asked her if she thinks that the pour was at all acceptable, and I said again that I would like them to top it up to its real level.
Anyway, things don’t go well. She refuses again, tells me I shouldn’t complain because they’re 20oz pints which means I’m getting more than usual anyway. I ask if she’s kidding, she’s not and she walks off. I leave the pint untouched and five minutes later she returns to take our food order, I tell her I want to see the manager. She takes the pint, chats with the manager comes back after a few minutes says he agreed to top it up. Of course the pint is really no different and I give up. The fact that the manager didn’t come over when I asked to speak to him was also a poor response.

Basically they lost me as a customer as soon as she flatly refused the request to top up a pint when it was well under any acceptable margin for a low pint. I don’t send back every pint that is low, but I do send them back when I’m clearly being short changed.
Over the course of the next hour or so, we had to stay because we were meeting a friend who never answers his phone. I watched numerous pints go out even worse than that one. I saw a cask porter go out that had a little (very little) over half a full pint of beer and the rest was foam and still didn’t reach the top of the glass. On another occasion I saw an 8oz bottle of Belgian (Hercule I believe) sitting on the bar gushing. It eventually went out to the poor sucker that ordered it with around half its original contents. Clearly the bottle was infected, any decent pub, server or bar man would not have allowed that to have gone out to a customer.

Summary: It was obvious that my low pint and the treatment I received when I asked for a top-up wasn’t an isolated case. Its either policy, or they really don’t give two shits about their customers. Either way they are essentially defrauding customers by selling short drinks. They also do not offer any tasters, which is another negative. I’ve spent several hundred dollars in that place over my few trips up there, but sadly I think I’ll have to pass on this place for a little while. Perhaps next time I’ll head back over to the Stumbling Monk instead. The Port Townsend IPA, was by the way a delicious beer on cask.
April 15, 2008
23:31
Brew School - Exam Results
» ‎ BrewTherapy

Tags: [edit]

Woo Hoo! Today I got the first half of my exam results back from ABG, just the brewing section, not the engineering questions. I apparently scored 101% !! after picking up a bonus point on one of the questions..
Now just need to wait to see my engineering results, having really struggled with one question, I’m hoping for something respectable, but obviously not 101%

Update: I got back the engineering scores, and as I’d suspected I had done really well except for the last question which I completely fluffed up. It was a trick question, and I didn’t spot the ‘bleeding obvious’. Anyway I still scored a respectable 44/50 or 88%, dropping all my points on the last question.
23:27
Brew School - Week 9
» ‎ BrewTherapy

Tags: [edit]

Another week of engineering topics this week Phase Changes and Enthalpy. Quite a short lecture for engineering this time. The rest of the week was on Fermentation Technology, including fermenter requirements, designs, performance etc. Another interesting week of study, lots of historical reference to Yorkshire Squares, the Burton Union System and open fermenters in general.
April 07, 2008
15:00
Brew School - Week 8 - The Exam
» ‎ BrewTherapy

Tags: [edit]

Last week was exam week with the brew school. Twenty five questions, some were essay questions, some were brew house calculations and others were thermodynamics calculations.

Took me far longer to get through the questions than I expected, I didn’t find it too difficult, other than organizing my thoughts. There was one question, the last engineering one, that had me stumped. I understood the texts I had been studying, but I just couldn’t wrap my head around the problem properly.

Will have to see how I faired when I get the results back.
April 06, 2008
18:04
Monster Malt Mill
» ‎ BrewTherapy

Tags: [edit]

A couple of years ago I bought a Barley Crusher malt mill, I even started working on motorizing it - I still have all the parts but have yet to complete that project. Whats new huh? The barley crusher does a great job, I get a good crush and I’m pretty pleased with my extract efficiency.

Last week a good friend forwarded me an email from a friend of theirs who was selling a malt mill. Initially I didn’t think much of it, as I already had one. When I saw the photo though, I knew it would probably be handy as I step up my batch sizes and hopefully would get me started in the brewpub when I get that project off the ground.

As you can see this thing is a monster! Has to weigh about 100 lbs and it took two of us to shuffle it into the back of the car, and then shuffle it a few feet to the garage at the other end.

It will need a lot of work, the hopper is rusty and will need cleaning up and respraying, the frame too and the rollers are covered in a thin layer of rust.

I’m thinking I might be able to have the hopper powder coated once its all cleaned up, possibly the frame too. The rollers are going to take the longest, and they are the ones I have to be most careful with.

The motor apparently works, but doesn’t have a power lead, that will probably be one of the first jobs.

The rollers are smooth (well except for the rust), and I need to do a little research to see if its worth having them re-machined with a nurl.
Anyway, I’m sure this little project will keep me busy after brew school finishes!.
April 05, 2008
21:04
Ordinary Bitter Brew Day
» ‎ BrewTherapy

Tags: [edit]

I bought Jamil Zanisheff’s book “Brewing Classic Styles” a few months ago, and whilst I normally like to play around with my own recipes this man has award winning recipes for each beer style. A few months ago I brewed a Mai Bock based on his recipe and it was fantastic.

We’ve been running low on beer at the house, so this weekend I decided to brew a low gravity beer that we can drink on the sometimes sunny days of spring and early summer. I opted for an English Ordinary Bitter style beer, comes in a very low 1.036 O.G with around 40 IBU. I substituted Willamette hops for the Kent Goldings as thats what I had in the freezer and frankly having just spent $65 on hops I wasn’t about to buy more.

Due to my usual inability to organize anything ahead of time I didn’t get around to making yeast starter, so I pitched a single smack pack of Wyeast 1968 straight into the 11 gallons and quite luckily it took straight off. Hope to have this one kegged within the week!

Brew day was made much easier by the new March pump I have, this was my second brew day with the pump and it certainly makes running the wort through the plate chiller much easier!

I also managed to keg the other half of a flanders red base (not soured), and a blend of Imperial Red and some additional flanders red too. Cleaned all the lines, and all the taps, and generally just tidied up the brewery a little.
March 25, 2008
16:09
Brew School Week 7
» ‎ BrewTherapy

Tags: [edit]

Wow…. Already at week 7, and my last update was week 2. Its been incredibly busy for me between the studying, work and social obligations.

For the last few weeks every week has incorporated some engineering lectures and exercises. We’ve covered the basics, plus now we’re getting into thermodynamics, and fluid dynamics as well. All very interesting and the lectures are still very easy to understand.

Most recently we’ve also had lectures on hops and hop technology, followed by wort boiling and isomerization of hops. Kettle design, which also leads back into engineering again.

Next week is an exam week!
February 18, 2008
12:52
Brew School Week 2
» ‎ BrewTherapy

Tags: [edit]

The second week was a bit of a struggle, not so much because the material itself just purely the amount of which I had to get through.

This week we covered Malting Technology, Malting Biochemistry and Specialty Malts. It really is fascinating what happens inside a grain of barley during germination and malting. Things that as a home brewer I have never considered.

The biochemistry part of the lectures were particularly interesting. I’m hoping I’ll get around to posting more information about that process here when I have more time.

Anyway, its been a long week. I pulled a 9 hour study session on Sunday just to keep up. Next week we’re onto Water Chemistry… Eeek more Chemistry!
February 15, 2008
11:57
Brew School Week 1
» ‎ BrewTherapy

Tags: [edit]

Wow… Last post was June 15th 2007. What have I been doing with myself? Well, last July & August I was busy brewing beers and building a kegerator for my wedding at the beginning of September. I’ll eventually get around to posting some pics on the kegerator and how I put together.

For the last couple of months I’ve been furiously reading all the prerequisite material for the American Brewers Guild Craft Brewing Apprenticeship that I enrolled in last year. What an enormous amount of material it was too.

Last week was my first official week of the course, and although it has been difficult getting back into the studying mindset after 15 years away from academia it has been a good week. The hardest part is coming home from work and then spending another three hours studying.

The material from ABG has been top rate, they have selected some very good text books along with a series of video lectures recorded last summer during their residential course. In addition to all of that they also include lecture notes and additional reading materials in the form of papers, studies and magazine articles.

The subject matters for last week included a introduction to organic chemistry and sensory science. The sensory science wasn’t too difficult and a great deal of it would only apply if I were to be running a tasting panel at a large brewery. The organic chemistry on the other hand has been not only really interesting, but pretty difficult too. With no background in Chemistry since a year in high-school, and no o-chem at all, its been a bit of a struggle.

Next week we have Malting Technology, Malting Bio-Chemistry and Specialty Malts. Should be keep me busy.
June 05, 2007
23:36
Rye Pale Ale
» ‎ BrewTherapy

Tags: [edit]
Last weekend I brewed a Rye Pale Ale, I’ll post a recipe later but it was pretty much the following:
- 5Lb Malted Rye
- 18Lbs Pale Malt
- 2Lbs Pale Crystal Malt
- 2oz Fuggles 60 mins
- 2oz Challenger 30 mins
- 2oz Challenger 15 mins
- Wyeast 1056 (US56)
Didn’t hit my targets, I was a few points out should have hit 1.065 for a 10 gallon batch but ended up with 1.060. I think I collected too much, off the sparge. Looks to me like I ended up with more that 10 gallons..

Will have to see how it turns out.

I also picked up 10 more 5gallon cornelius kegs this week as well as a six tap draft tower. The draft tower needs some work, I would love to replace all the lines but not sure how. Hoping Mike at Steinbarts will take a look and offer some advice.

This week I also found time to get the Ranco temperature controller wired up and connected to the chest freezer. Today I had the 5lb co2 cylinder refilled so I’m ready to keg both the Scottish and the Kolsch and start conditioning them in the chest freezer.

Think next weekend will be quite busy!
May 03, 2007
0:29
A Much Overdue Update
» ‎ BrewTherapy

Tags: [edit]

OK, it has been months since the last update. What’s the latest news from BrewTherapy and the Morrison Street Brewery?

Well, I’ve drunk all but two bottles of the first batch of BVIP. The other half (5 gallons) of the batch is kegged and now on tap in the basement. The Belgian Brit Wit has been consumed, and that means we have only the BVIP and the Wee Heavy on draft right now.

The Golden Cherry Bridal Ale has been bottled in Champagne bottles, kindly provided by Argyle, and are now in the basement aging for the wedding. I’ve tasted a couple of ‘extra’ grolsch sized bottles in the last couple of weeks and it has a great dry, slightly tart cherry flavor. I would like a little more carbonation so we’ll see where that leads.

I brewed another batch of the Belgian style Brit Wit, which I then added the rest of the cherries to. It sat on the fruit for approximately a month before I removed then. This weekend the plan is keg the entire 11 gallon batch, saving one keg for the Wedding and the rest will be for summer drinking!

After the Cherry Brit Wit, I brewed a Scottish Style Ale with Heather Tips. This was a special beer for Kari’s Birthday, designed in advanced, but not brewed until a month or so after the special occasion. More details on the recipe at a later date.

The last brew day for me was last Friday, I did a 10 gallon batch of Kolsch. This is my first ‘All-Grain’ Kolsch, and I pushed the boat out and bought a sack of German Pilsner Malt instead of using 2-row for the base. It is currently bubbling away in the basement as speak, and I hope to rack to secondary in the next couple of weeks.
March 12, 2007
17:36
Cashmere Valley Brewing Company
» ‎ BrewTherapy

Tags: [edit]

A last minute business trip to go and see Yahoo! in Wenatchee, and to spend with weekend with Kari’s folks lead to an impromptu visit to Cashmere Valley Brewing Company in the small town of Cashmere , about 15 miles from Wenatchee.

We had stopped by CVBC several times last year, but had always found the place closed up tight. Finally in December on our Christmas visit to Kari’s parents we found the place open, and owner & brewmaster, Joe Nestor very hospitable.

This trip we stopped by on Friday night on our way into town, and sampled a few of Joe’s excellent beers. My personal favorites are the IPA, and the Amber. The Amber has a fantastically malty profile, well balanced and extremely easy to drink
Joe was planning on brewing on Saturday, and I asked if he wouldn’t mind a little company and perhaps some assistance.

Saturday afternoon Joe got started at the crack of noon, now thats my kind of hours. It was great to get some experience with watching the process and seeing how little it differs from my own all-grain brewing practices. If anything the process is perhaps a little easier due to the equipment. Joe, and assistant brewer Rob were great. They answered all my questions and didn’t seem to mind having a keen amateur around for the day.
It was tough to leave at 5pm when I summonsed back to the future in-laws to get ready for dinner and happy hour. It had been a great experience seeing a small (3.5 barrel) system in production. After my day in the brewery I was all fired up again to jack in high-tech and get my own place off the ground.
February 06, 2007
0:29
First & Second BVIP
» ‎ BrewTherapy

Tags: [edit]

Its good…. Damned good in fact. Not quite as Imperial as I had hoped for, especially when compared to MikeP’s Imperial Stout. (Thanks Mike - just drank two and they were great!)

Nice hint if vanilla, not too much, you can definitely taste the bourbon but not enough that its bothersome. Opened the first one after a week in the bottle, they had been stored at about 65F upstairs in the living room to kick off bottle fermentation. Not much carbonation at this stage, but that makes for a very smooth porter.

Second tasting was after two weeks in the bottle, a little more carbonation. I think in another week or two its going to be prime.

Not much head retention though, although to be honest with so little carbonation there isn’t much head in the first place.

Thanks to Denny of the Northern Brewer forum for this great beer recipe.

← Brewing in Singapore brewvana →

really simple BEER syndication » BrewTherapy

Feeds

BrewTherapy (22 items)

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]

Tags: [edit]