If you're heading up 95, Earth Eagle in Portsmouth is a great spot to check out as well. Lots of unique, eclectic stuff, not too far from Tributary either.
Consider new construction, if available. Get to avoid a lot of problems created by other people that way. And any problems you do have to deal with are of your own creation.
Heh, I just brewed a beer using Roselare as well. Hopefully its contentedly bubbling away.
Anyone have experience aging on oak? Recipe calls for aging on red wine soaked oak. not sure if chips or a spiral is the best way to go...
Nice work, makes my keezer look rather pedestrian. Too bad the NH flag is rather intricate, beyond my abilities to try and paint anyway.
Which reminds me, I still need to mount my drip tray.
Secondary = useless in my opinion, unless you have a specific reason for doing so, like aging for a long time, want super clear beer, need your primary fermentor, or are racking onto fruit or something.
I'd brew whatever you like to drink. It makes no difference what style you brew, as the overall process is pretty similar. Id recommend anything with a 1 step mash and a batch sparge. After that its just proper sanitation and maybe temp control for fermentation.
Have you brewed at all...
HAB, what part of China? I travel to the southeast of China a few times a year. My favorite part of the meal is when you wash your plates/chop sticks with tea before the food comes out. Thats when you know its the real deal.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.