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Old 09-10-2013, 05:11 PM   #576
jcwrx
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When I'm broke and going for a cheap domestic, Coors Light usually gets my money. When I'm hitting the bars with my wife or friends I'll up it to Corona, and when I've got a lot of extra money.. Guinness :P
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Old 09-10-2013, 07:01 PM   #577
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Does anyone have the Untapped App? Side note my "revised" hop venom recipe is amazing!
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Old 09-10-2013, 07:22 PM   #578
Matt08WRX
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Does anyone have the Untapped App? Side note my "revised" hop venom recipe is amazing!
Did you use hop extract?
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Old 09-10-2013, 07:28 PM   #579
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Did you use hop extract?
Nope, I usually use them for certain batches.
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Old 09-10-2013, 08:14 PM   #580
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Got this event coming up in later October in Snohomish. My wife is the organizer so I've been volunteered to help out from start to finish.
http://www.snohobrewfest.com/
https://www.facebook.com/SnohomishBrewFest
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Old 10-05-2013, 03:01 PM   #581
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Brewing two batches today. My triiiple IPA and a winter spiced porter. Going to be a busy day!! But perfect weather today.
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Old 10-06-2013, 05:23 PM   #582
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Brewing two batches today. My triiiple IPA and a winter spiced porter. Going to be a busy day!! But perfect weather today.
A triple IPA! That sounds fantastic! Hope it turns out as good as it sounds
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Old 10-08-2013, 09:20 AM   #583
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Man, the past few weeks have been awesome for beer. Here's some uncommon ones i've had:
Elysian's Mr. Yuck (sour pumpkin)
Elysian's Punkaccino (Pumpkin Latte Porter)
Green flash's Green bullet (Triple IPA)

I've had a slew of pumpkin beers, nothing too crazy. Elysian has it right with the great pumpkin.
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Old 10-09-2013, 02:34 PM   #584
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I agree about Elysian and their pumpkin beers. I just had their night owl one a bit ago and I was thoroughly impressed.

I recently had a Woodchuck Pumpkin Cider. Pretty interesting.
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Old 10-09-2013, 09:02 PM   #585
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Currently I'm drinking a growler from Two Beers Brewing of Seattle. It is their "Forester Double IPA". They have small but nice brewery and bar in Sodo.

"Life is just a little more honest after two beers."
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Old 10-24-2013, 11:33 PM   #586
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FYI this is happening tomorrow and Saturday. My wife is running it, but I'll only be there off and on helping out between shuttling our kids around...

http://www.snohobrewfest.com/
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Old 10-24-2013, 11:35 PM   #587
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Old 10-27-2013, 01:06 AM   #588
OREUS
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Has anyone tried the Green Monster from deschutes yet? I've got 3 bottles in my posession, but I kind of want to know what you guys think before I pop one open.

Also, update on my cellar.
http://www.cellarhq.com/cellar/OREUS

I managed to obtain a 100 bottle wine cooler for a KILLER deal. It has a temp range from 46-65. I will be putting my cellared bottles in it so they can be at a constant temp instead of fluctuating with the seasons. Pics when I get it in the spot I want and stocked with my beer.
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Old 10-27-2013, 05:25 PM   #589
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Originally Posted by OREUS View Post
Has anyone tried the Green Monster from deschutes yet? I've got 3 bottles in my posession, but I kind of want to know what you guys think before I pop one open.

Also, update on my cellar.
http://www.cellarhq.com/cellar/OREUS

I managed to obtain a 100 bottle wine cooler for a KILLER deal. It has a temp range from 46-65. I will be putting my cellared bottles in it so they can be at a constant temp instead of fluctuating with the seasons. Pics when I get it in the spot I want and stocked with my beer.
I haven't, but I have a lot of experience with Brett beers, and I recommend drinking one now, one in 9 months, one in 18 months; you're sure to get one bottle right at its peak. Our first barrel pull turned out to be the best, so you never know. With the cellar, drop to 45, and of it's 2-temp region, take the 55 degree section and put wine and Old Ales/Barleywines/Imperial Stouts in that section, been doing that for 8 years and my bottles have held up great.
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Old 10-27-2013, 07:08 PM   #590
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A triple IPA! That sounds fantastic! Hope it turns out as good as it sounds
Oh it turned out fanfntastic!! Been playing around with different yeasts and barley. Winter sour ( for fun) and a another round of my IIIPA which is about the have the first glass poured.
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Old 10-27-2013, 10:20 PM   #591
OREUS
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I haven't, but I have a lot of experience with Brett beers, and I recommend drinking one now, one in 9 months, one in 18 months; you're sure to get one bottle right at its peak. Our first barrel pull turned out to be the best, so you never know. With the cellar, drop to 45, and of it's 2-temp region, take the 55 degree section and put wine and Old Ales/Barleywines/Imperial Stouts in that section, been doing that for 8 years and my bottles have held up great.
Thanks for the cellar advice. It is a 2-zone, so I am able to do that. I just need to modify the shelving to hold the bottles upright since the cooler was made for wine, and for the bottles to be on their side. I've heard of people laying bottles on their side and being OK, but I don't think I want to take a chance on that.
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Old 10-28-2013, 02:56 AM   #592
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Thanks for the cellar advice. It is a 2-zone, so I am able to do that. I just need to modify the shelving to hold the bottles upright since the cooler was made for wine, and for the bottles to be on their side. I've heard of people laying bottles on their side and being OK, but I don't think I want to take a chance on that.
You DEFINITELY want them on their sides, labels up. While it's not as much of an issue with beer as wine, the sediment that comes out of the beer is mostly unwanted. If you keep the bottles standing up, you will get sediment as soon as you pour and tip the bottle on its side. Keep the label up and pour it that way, and you will have minimal sediment, as it should mostly stay stuck to the side when you upright it to pop the cap. I've even seen sediment on our filtered beers, so not much is safe from it. If it's a Bavarian hef or Belgian for example that you want the yeast from, just do the 'pour 2/3, swirl, pour the rest' and this is a good practice cellared or not. On beers of those types type you'll actually get more yeast out than if it's kept upright.
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Old 10-28-2013, 06:36 AM   #593
OREUS
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What about corked bottles? I have a few that say "store upright".
This is good info, I was slightly worried about the cap rusting out and the beer leaking, but if you haven't had a problem in years, then I won't worry about it.
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Old 10-28-2013, 09:34 AM   #594
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I've never had issues with pouring yeast after storing upright. All my Cascade sours are always stored upright, yeast stays in the bottom unless you are pouring then at room temp.
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Old 10-28-2013, 11:05 AM   #595
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If it says to specifically store upright, I'd guess that's because it's a yeast they want to stay at the bottom, not because of the cork issue. In that case it's still fine to store on its side, it is better for cork condition long term, and the yeast will still hold to the sides as well as the bottom. A lot of beers consumed at the right time (and it sounds like Cascade is one) will have the yeast stuck to the bottom like Glue. The main issues come from other particulate that deposits over months or even years and low-floc yeasts that when they do settle out become very flakey. Those are all undesirable and your best bet is to utilize the shape of the bottle to keep them out of your brew. Plus, many caps respond well to moisture too. One last advantage: rubber cap seals absorb aroma. I don't recall who, but one recent study showed that after 2 months the cap alone would kill 50% of a brew's aroma. Keeping the cap submerged mitigates that. Bottles are normally on end for presentation and because you're expected to consume them quickly. With a cellar environment, that changes significantly.
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Old 10-28-2013, 09:42 PM   #596
OREUS
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Got it stocked today. There is a light but it takes better pics without the lights on.

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Old 10-28-2013, 10:17 PM   #597
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Got it stocked today. There is a light but it takes better pics without the lights on.
Holy crap, nice selection!
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Old 10-28-2013, 11:50 PM   #598
OREUS
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Thank you sir. I posted a link with the whole list a few posts back. I didn't really start getting big into cellaring until about 2 years ago and never had a great place to put them all. This solved that for sure, and I'm pretty proud of my collection.
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Old 10-29-2013, 12:57 AM   #599
Matt08WRX
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Originally Posted by Bradrcr View Post
If it says to specifically store upright, I'd guess that's because it's a yeast they want to stay at the bottom, not because of the cork issue. In that case it's still fine to store on its side, it is better for cork condition long term, and the yeast will still hold to the sides as well as the bottom. A lot of beers consumed at the right time (and it sounds like Cascade is one) will have the yeast stuck to the bottom like Glue. The main issues come from other particulate that deposits over months or even years and low-floc yeasts that when they do settle out become very flakey. Those are all undesirable and your best bet is to utilize the shape of the bottle to keep them out of your brew. Plus, many caps respond well to moisture too. One last advantage: rubber cap seals absorb aroma. I don't recall who, but one recent study showed that after 2 months the cap alone would kill 50% of a brew's aroma. Keeping the cap submerged mitigates that. Bottles are normally on end for presentation and because you're expected to consume them quickly. With a cellar environment, that changes significantly.
Aroma for bottled beers that matters the most are IPAs, I dont buy them more than 2 months old. IPAs should all be drank within 30 days anyhow.
But yes I have had a fair share of Belgians and saisons that the yeast came out all flakey from sourcing storing upright.

I have cases of barrel aged beers that I've always store upright with no pouring issues.
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Old 11-02-2013, 04:00 AM   #600
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Aroma for bottled beers that matters the most are IPAs, I dont buy them more than 2 months old. IPAs should all be drank within 30 days anyhow.
But yes I have had a fair share of Belgians and saisons that the yeast came out all flakey from sourcing storing upright.

I have cases of barrel aged beers that I've always store upright with no pouring issues.
Barrel aged beers will have the easiest time unless they have a low floc repitched yeast. The time on the oak lets almost all sediment fall out, and the wood attracts yeast to accumulate on it.
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