Brewcommune

Win in the Belgian Strong ale
Tripel

Great meeting last night!
Great presentation on the old ales! Thanks Tim!
I gotta say, my favorite was "Old Engine Oil" nice smokey, roasty goodness.

Thanks to Chris for grabbin the kegs and shuttling them over to the Breuery.

See you all on Saturday at the Fest of Ales!

What is the style of the month? Wondering if I have anything to bring to add to the conversation.

I have registered four of my beers for this one.

There is quite a push to move toward mostly late hop additions. You get more of that aroma and flavor, without the cooked vegetal and/or super bitter characteristics. I have started to work this practice into my beers. Actually, I just started, with my Belgian IPA that I just dry hopped in secondary...

Awesome info. I will definately incorporate that into my recipe. I don't think I will be using that same hop schedule... sheesh... I don't think I tasted that much in the beer I had... Could be fun though.

I was awefully excited to try the Wookey, as I had brewed a black-ish ryePA. Many similarities to the Wookey, my Black Beard's RyePA. I used black patent, I think FW used de-bittered roasted malt and midnight wheat, with some cara-rye. I think I will adjust my recipe accordingly.

I had me a Firestone Walker Double Jack and a Stone IPA
First FW I've had... it was quite impressive.

Welcome Nevery!

My evening is already booked, I'll be there in spirit

Just finished reading Jamil and Chris White's Yeast book a couple of weeks ago They state that when stepping up your yeast, each step should be larger by no more then a factor of 10. Which means one gallon starters for a 10 gallon batch. Just sayin'. This comes from Chris White... the guy knows yea...

If I had to guess, my money would be on R134.

My guess, without really know what's wrong with it, the cost of repairing the compressor and/or testing and re-charging the coolant would be close to the cost of a new fridge... unless someone here works in HVAC and could do the work for you....

How old is it? Is the warranty still valid?

Just finished reading Jamil and Chris White's Yeast book a couple of weeks ago They state that when stepping up your yeast, each step should be larger by no more then a factor of 10. 1 l step up to 10 l would be max for first step up. I don't believe there would be an issue with going from 1 l up to...

Looks good!