It's hard enough keeping a beer around for a year +, I can't see how anyone could keep beer for that long, unless you've got a wine cellar or something. What I don't understand is how Stone thinks their metal caps will last for 12 years without rusting. Anywhere other then AZ, that becomes a factor... they should have used rubber or cork or something.now back to the task at hand
the vertical epic.
john do you plan on saving any of these until 2012 as suggested?
Stone Vertical Epic Beer Battle!!!!!!!
#31 Guest_johnMFer_*
Posted 28 June 2006 - 07:47 AM
#32
Posted 01 July 2006 - 10:22 AM
#33
Posted 01 July 2006 - 05:32 PM
#34
Posted 06 July 2006 - 09:37 PM
Stone Vertical Epic 060606
15 lbs of Belgian Pale malt (All Grain) or 10-1/2 lbs. of Light Liquid Malt (Extract)
3/4 lbs De-bittered Chocolate malt (Carafa)
1-1/4 lbs Chocolate Wheat
1/4 lbs White Wheat Malt
1/2 ounce Magnum Hops 60 minutes
1 ounce Mt. Hood Hops 15 minutes
#1214 Belgian Abbey Yeast
#35
Posted 28 July 2006 - 01:21 AM
i think it has a lot of the same fruity/floral flavors as trois pistoles, but finishes a lot dryer - similar to le guiness (finishes with some roasty flavor like a nice dry stout too).
#36
Posted 28 July 2006 - 01:27 AM
Goin' on the Shizz at 1:30 AM.
#37
Posted 28 July 2006 - 01:31 AM
#38
Posted 28 July 2006 - 01:38 AM
#39
Posted 29 July 2006 - 04:50 AM
(note post time)
#40
Posted 29 July 2006 - 01:41 PM
no one wants to hear about your diarrhea, jesse.I have the curse of old rasputin.
(note post time)
#41
Posted 29 July 2006 - 01:56 PM
#42
Posted 29 July 2006 - 03:07 PM
that's what you think!no one wants to hear about your diarrhea, jesse.I have the curse of old rasputin.
(note post time)
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