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Whatchoo Brewin'?


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#1 Off. Jack Batemaster

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Posted 22 February 2012 - 09:36 AM

Saison Printemps
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#2 G&C

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Posted 22 February 2012 - 11:49 AM

Pail Ale and a Porter.

I'll be putting bottles around the Porter Thursday.

"It never was about absinthe anyway" - artemis 1/16/2015


#3 Off. Jack Batemaster

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Posted 22 February 2012 - 02:26 PM

Will be racking to secondary this weekend, adding fruit and then lagering for a few months before bottling.
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#4 TheGreenOne

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Posted 22 February 2012 - 03:51 PM

...

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#5 Félix

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Posted 27 February 2012 - 10:03 AM

Rien.
Je ne vais pas parler l'anglais plus. Ce n'est pas la chouette ! - Félix

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#6 G&C

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Posted 27 February 2012 - 10:35 AM

No.
The sun is out.

"It never was about absinthe anyway" - artemis 1/16/2015


#7 Off. Jack Batemaster

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Posted 27 February 2012 - 12:58 PM

For the first time, in what seems for years...
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#8 G&C

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Posted 27 February 2012 - 02:10 PM

Indeed.

"It never was about absinthe anyway" - artemis 1/16/2015


#9 artemis

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Posted 27 February 2012 - 03:01 PM

Sun is overrated. I like rainy days.

Rain puts a stop to many forms of outdoor assholism.

Rien also for the Jazz.
You might be surprised how well old goat sausages are able to stand up to the heat.

#10 G&C

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Posted 27 February 2012 - 04:00 PM

I don't mind the rain but it is nice to see the sun once in a while.

"It never was about absinthe anyway" - artemis 1/16/2015


#11 Off. Jack Batemaster

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Posted 27 February 2012 - 04:30 PM

At least every 6 months or so...
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

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#12 artemis

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Posted 27 February 2012 - 04:36 PM

Yeah I guess.

I never had six months of rain.

Had six months of sun though, and it got old long before the months were used up.
You might be surprised how well old goat sausages are able to stand up to the heat.

#13 Absomphe

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Posted 27 February 2012 - 05:46 PM

Six months of rain works fine for me.
To the bar, for flaming Hills enemas!

#14 Off. Jack Batemaster

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Posted 28 February 2012 - 09:07 AM

Should be 6 months of snow for you and they should be keeping you outside of the igloo...
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#15 Absomphe

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Posted 28 February 2012 - 03:33 PM

Been there, done that in Buffalo.
To the bar, for flaming Hills enemas!

#16 GreyBoy2

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Posted 29 February 2012 - 02:42 PM

Spring Saison, Wee Heavy, dunkel Pils,
Drinking a Welsh Bitter, Scottish ale, and Porter with cocoa nibs, chilis and cinnamon.
They're to keep out witches!

#17 Off. Jack Batemaster

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Posted 01 March 2012 - 02:28 PM

What yeast did you use for the Saison?
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

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#18 artemis

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Posted 01 March 2012 - 02:44 PM

Porter with cocoa nibs, chilis and cinnamon

That sounds tasty.
You might be surprised how well old goat sausages are able to stand up to the heat.

#19 GreyBoy2

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Posted 03 March 2012 - 05:27 AM

White Labs WLP566 Saison II yeast.
They're to keep out witches!

#20 absinthist

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Posted 03 March 2012 - 08:02 AM

In the pipeline we have Alpine Beer with herbs with dark malt foundation.
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