local beer store has this in stock. Should I try it?

keywords: peanut butter + chocolate + porter.

sounds dessertlicious.

 

If you can't read the bottle, it says Anderson Valley Bourbon Barrel Stout.
When it comes to bourbon, for me, bourbon is like motor oil. What I mean is, I am loyal to 1 brand (Castrol GTX). I understand there is other brands out there that are better (Royal Purple), but I stick to an old friend that has never let me down. When it comes to bourbon, I stick to Wild Turkey. Yes, I agree Woodford Reserve is fantastic, but Wild turkey is my go to.
Anderson Valley Bourbon Barrel Stout is aged in Wild Turkey bourbon barrels. I've had a pile of Anderson Valley products, and I have yet to sample one I didn't like. Their bourbon barrel stout reminds me of their Barney Flatts Oatmeal Stout, but aged in bourbon barrels. It's very smooth, yet heavy. Mellow aftertaste of oak barrels and smooth bourbon.

 

I think they use the same barney recipe for that stout but I'm not positive.

You should try their port barrel aged oatmeal stout. it is wild and you will cringe but end up loving it.

 

Saucony (pronounced Saw Kun E) is the name of a creek in Kutztown Pennsylvania. I grew up 12 minutes outside of that town and that's where I graduated from High school. I graduated with a dude who began his professional rollerblading career in junior high. Now that his joints are garbage, he numbs the pain with alcohol. Instead of being a whiskey puking alchy, he decide to open Saucony Creek Brewing. Their first brew was called (mind my German spelling) Daus Auchfang, which means, "the beginning". It was terrible. Reminded me of watered down Miller High Life. Time went by and they released "Merry Mistress". This was their attempt at a pumpkin ale. It was fantastic. Not Southern Tier Pumking "the holy grail of pumpkin beers" fantastic, but superior to any other pumpkin beer besides Southern Tier.
Last week they released "Schnickelfritz".
Schnickelfritz is an Imperial milk stout brewed with chocolate and cherry flavor. It is 8%abv. It might actually be the greatest stout I have ever drank. It's only $42 a case, but is sort of rare to find. If ANYBODY can get this stuff, it's beyond worth the $42 you'll spend on it. It is simply amazing.

 

I made 20 gallons of beer this weekend.

 

2 weeks ago I brewed a what I thought was going to be a double IPA. Gravity showed it might be a single...
What did you brew? I made 12 gallons. It goes to secondary fermentation tomorrow...in about 10 days I'll throw 5 gallons of it in a soda keg and it's party time. Should be a little over 7%abv. I used liberty pellets and homegrown cascade hops for bittering, also used the cascade for aroma.

 

I made a couple of more "approachable" beers to foist on the family this holiday season. I jacked recipes for NB's Spiced Winter Ale & Dawson's Multgrain Red and bought ingredients from the LHBS. I need to figure out why my efficiencies are so far off. For the Winter Ale, target OG was supposed to be 1.047 and I hit 1.058. For the Red, target was 1.044 and I managed 1.052. My LHBS is very proud of their MM3 so I'm probably getting a better crush than what NB sends out to their customers. First world problems?

I'm drinking my way though a bunch of sours I've accumulated. With every bottle, the pack of Wyeast 3763 Roeselare in the fridge mocks me.

 

Man...I have not brewed beer for ages (like 6 months). Getting to be a good time for it too with the weather cooling down.

 

lol, i feel like a drug dealer

 

I brewed a Flemish sour red about ten months so and it's finally coming into its own. I hope to keep at least a couple of bottles to try at two and three years. Tomorrow I start a fresh grain lacto starter for a no-boil Berliner weisse brew this weekend.

 

Nice! I'm VERY interested in how this weisse comes out. I love me a Berliner Weisse but commercial examples are few and far between. What is your expected turn around on this recipe?

 

I've never made this recipe myself so it's a bit of an experiment. Supposedly it's drinkable in about a month but continues to improve for at least two more months.

 

I just brewed 5 gallons of Oktoberfest (sort of) on Friday to add to my 10 or so gallons in the kegerator. I have a full corny keg of an apple peeler, and partial kegs of an IIPA and another batch of the Oktoberfest (sort of) recipe.

 

WOW! Just found this thread; definitely an asset to MT.net. Haven't had a chance to go through all 23 pages yet, but I've already seen some awfully yummy looking prospects I can't wait to try out.

Tonight, I'm sipping on a delicious 'WRECK ALLEY Imperial Stout' by Karl Strauss, 22 oz. 9.5% ABV

 

PS the Duclaw Sweet baby jesus sucks my *****. it's horrible. anyone want the last 3 bottles? I could only find two suckers and myself to drink the first three.

 

I've been thinking about doing an Oktoberfest-style beer with a German ale yeast (colloquially known as "ALEtoberfest" or "OktoberFAST") because I really don't want to deal with lagering something for 3-4 months. What did you do for this sort of recipe?

 

Well, here is what I did. I bought the list of ingredients from the link below, then VERY roughly split the grains in half and brewed 2 5-gal batches using my Brew in a Bag setup (which I'm looking to upgrade to a real allgrain setup). I think the first batch came out a little light, so I am hoping the second comes out a little strong, and better. I botched the OG reading on the first batch, then forgot to take it on the second batch, so I really don't have a lot of info to go on for next time.

All-Grain - BierMuncher's OktoberFAST Ale (AG) - Home Brew Forums

My critique on the first batch: It's a little weak, and the foaming issues I am having with it are ruining the carbonation, but the taste is good. I have high hopes for my second batch.

 

Funny you linked BierMuncher's thread, that's the one I had been considering brewing. I agree with his S-04 choice for maintaining more of the malt profile. Both the beers I just brewed I used S-04 for that exact reason.

Also, a friendly warning: all-grain is a slippery slope to 10~12g batch size. Scale your equipment accordingly so you don't have to buy twice

 

Why is it a slippery slope? I only put my beer in Corny kegs and so far have not really had much use for more than 5 gallons at a time.

 

It's an economy of scale thing. Depending on what you are doing for cooling, mashing/sparging/boiling takes only slightly more time to make 10/12g than it does to make 5/6g. It's the cooling that will kill you. Adding an hour to your brewday will double your output. I've been doing 10's and then kegging 5 and bottling 5 to share. Even if you keg, unless its something that is best consumed fresh (like an IPA) the second keg is almost always better than the first.