Favorite Beer

The yeast sediment is good for you, rich in Vitamin B, traditional German pubs serve it to their patrons

A friend let me sample a half of a glass of this beer the other night, and I was blown away!

http://www.dogfish.com/brewings/Year_Round_Beers/Midas_Touch_Golden_Elixir/1/index.htm

"Midas Touch Golden Elixir (Dogfish Head)

Availability: Limited monthly release, Year-Round

This recipe is the actual oldest-known fermented beverage in the world! Our recipe showcases the known ingredients of barley, white Muscat grapes, honey & saffron found in the drinking vessels in King Midas' tomb! Somewhere between a beer, wine and mead, this smooth, dry ale will please with Chardonnay or I.P.A. drinker alike."

I know... It kinda sounds weird, but really this is one very impressive beer to drink!  It's characters are very pleasant on the pallet and packs a punch too!  If you run across this beer, *buy it*! 

I'll be looking to pickup a case or two as soon as it comes into the local distributer.

Started a new batch of homebrew this morning, Whispering Wheat should be ready in a month

I just opened the first bottle of a signature series brew recipe from MoreBeer.com called Hop Mothra.  I have only been brewing for a few months, but this is by far the best beer I have made.  Very hoppy and alcohol of 8.5%.  For those who love beer and don't brew; I would strongly recommend they get started.  How many hobbies are drinkable?
There are a lot of great brews out there, but nothing beats your own brew!

Yep, I have 5g hefeweizen ready to bottle, 10g of 'American Red' (give or take, I had to substitute on the hops) in primary.  Nice to have a stockpile for a rainy day (or month...). 

I stopped buying kits though since joining the draught board, saturday I got 24lbs of UL malt, 6lbs of specialty grains and 8oz lactose for $50.  That'll make 15-20g, though I still need hops.  That'd only cover 2 morebeer kits.  Morebeer does have better hop prices.  I kept the recipe sheets from the morebeer kits so I can re-create the ones I liked - there are plenty of recipes on the internet though.

Were you trying to decant it off the sediment or were you trying to mix some or all of the sediment into the beer? 

Trying to keep the sediment out, the bar I worked at in Northern germany and for that matter all the bars in the area, never poured the sediment.  It was ocnsidered bad form to pour it in.

I tasted an exceptional beer at the club on Saturday - Goose Island Bourbon County Stout.  I've never seen a brew get such praise from the club before.  It clocked in a 14%ABV, and $20/4pk.  You get what you pay for. 

I tasted an exceptional beer at the club on Saturday - Goose Island Bourbon County Stout.  I've never seen a brew get such praise from the club before.  It clocked in a 14%ABV, and $20/4pk.  You get what you pay for. 

  Oooooh that is good stuff!  I coulda sworn it was MORE than $20/4pk though! 

This has been a great thread!

My favorite Beer is celebrating it's one hundredth year.  I was in San Antonio a few weeks ago and saw the posters.

Here is to Shiner Bock!  Hope you guys have another great 100!

I think it depends on the style, most ales and nearly all lagers are supposed to be clear.  Hefeweizens are almost always cloudy though and may be appropriate to mix in the sediment, particularly if the cloudiness had settled out.

At the brew club we pass the bottles around horizontally so they don't get mixed up tilting up and down for each person.  

Where I tended bar in Germany I was taught to roll the bottle as you poured a Heffe.

A friend let me sample a half of a glass of this beer the other night, and I was blown away!
http://www.dogfish.com/brewings/Year_Round_Beers/Midas_Touch_Golden_Elixir/1/index.htm
"Midas Touch Golden Elixir (Dogfish Head)
Availability: Limited monthly release, Year-Roun

Tried a bottle based on your recommendation at Manderes today... AWESOME!!!!

I got a home brew kit as a gift for christmas. First batch was an IPA and turned out really good. Second is an English Brown Ale that I bottled last weekend. So far I am really enjoying learning about the process and getting Sh*% canned in the name of education, however the ol'lady is a little concerned with 5g of beer in the house at any given time. For people starting out, the guys at SF Brewcraft are very helpful.

Heh, my stockpile is about 25g - but I've got barleywine, mead and red wine that is supposed to sit for extended periods, and I make cider for the womenfolk.  Sometimes I'll find a bottle or two from an older batch (once I found a full box!), which is fun to see how it aged.  I haven't really had many get worse (there was a 2/3 bottle of hefeweizen that oxidized - don't bottle partials!), but quite a few have gotten better (fortunately that full box was in the latter category).  Particularly if you use a lot of hops it helps to give it months to mellow out.  That full box was dry hopped with 2oz of glacier hops and it was almost like battery acid 1mo out and I considered it my worst failure.  At 6m it's excellent.    I try not to start in on anything until it's been in the bottle at least a month. 

Seems to be a good rule of thumb that if you're not happy with a beer, leave it alone for a couple months and try again.  It's a bummer to drink 90% of it and then find it's come into it's prime by the last few few bottles.  That's particularly true of bigger beers and hoppy beers (which are the most expensive to make).  IPA is called 'india pale ale' because it was meant to ship halfway around the world by sail after all.