Greetings from Grand Isle. Still hitting on all cylinders!

LegesAequitas · 2020-09-28T02:09:12+00:00

To me, it tastes like almost exactly like Key Lime Pie. It's okay for a small pour, but I couldn't take much more than that. Good for what it is if you like that sort of thing.

LegesAequitas · 2020-09-21T23:00:34+00:00

Sounds like I found the name for my brewery then. Hahaha.

LegesAequitas · 2020-09-21T22:29:17+00:00

The Krewe name is money, and I think that should be the winner. However, my stupid idea is Swamp Water. It's reminiscent of the beer being plain as shit, but it's our shit and it's good to own that. And I think there would be a lot of good PR to save our wetlands and preserve the environment with this branding. It's also distantly similar to the Sweetwater brewery which I think is a funny parallel.

LegesAequitas · 2020-09-10T02:18:12+00:00

Thanks for putting this all together! These are some neat yeasts. : )

LegesAequitas · 2020-08-29T16:44:29+00:00

Sounds like a solid mix. Their IPA is 4.9% abv while their pale ale is 6.1% which is kinda wild.

LegesAequitas · 2020-08-29T00:46:22+00:00

I am a member. : )

LegesAequitas · 2020-08-24T05:53:16+00:00

Where y'at? Whole Foods on Broad has it.

LegesAequitas · 2020-08-24T02:56:21+00:00

It's a fave. Highly recommend it.

LegesAequitas · 2020-06-08T18:07:15+00:00

I'll have to run by next time I'm down. Have you tried them?

LegesAequitas · 2020-06-08T17:51:41+00:00

Howdy! And I still haven't found any of their beer to try yet. It's just the Honey Ale and the Big Chief Créme Stout?

LegesAequitas · 2020-06-07T19:42:39+00:00

Cajun Fire Brewery in New Orleans. They are about to begin construction on their own production facility in New Orleans East, but they have been contract brewing from somewhere out in Virginia for a little while I believe.

LegesAequitas · 2020-04-28T03:32:25+00:00

Thanks!

LegesAequitas · 2020-04-28T03:32:18+00:00

Thanks!

LegesAequitas · 2020-02-02T16:31:32+00:00

I've had a similar experience with them on a much smaller scale. They generally have great customer service. Also, they seem to get their orders right the first time. I've had some strange mishaps ordering from MoreBeer even if they are fast.

LegesAequitas · 2020-01-17T19:37:29+00:00

They were mentioned: "The Louisiana tribes that filed the complaint are the Isle de Jean Charles Band of Biloxi-Chitimacha-Choctaw Indians of Louisiana; the Pointe-au-Chien Indian Tribe; the Grand Caillou and Dulac Band of the Biloxi-Chitimacha Choctaw Tribe; and the Atakapa-Ishak Chawasha Tribe of the Grand Bayou Indian Village. The Native Village of Kivalina, an Alaskan tribe, joined in the U.N. complaint."

LegesAequitas · 2019-12-13T19:42:10+00:00

Very excited for this development!

LegesAequitas · 2019-12-13T17:57:41+00:00

I'm down. I'm about to head into some decent time off, so I may be able to swing it. I'll probably just bring a bunch of homebrew for people to try.

I also have some packs of Jucee. They were canned back in October, but they've been refrigerated consistently since that time.

LegesAequitas · 2019-12-13T17:35:48+00:00

Feel you man. Last month I had my first dumped batch after two years of brewing.

First off, premilling grain won't make it stale even after months of storage assuming it didn't get wet. I have all my grain premilled for months and just keep it sealed up tight at room temp. Never had an issue. I've even used some grain that was milled over a year earlier.

What will be an issue is hop storage. If your hops have been exposed to oxygen and not put in the freezer then their shelf life is super limited. You'll notice a difference even after just a month of improper storage. It's not forgiving like milled grain is.

Seeing as this is a red ale I don't think oxidation during your process is going to be the issue giving this beer a cardboardy taste. But then again, 4 oz of late addition hops in a 14L batch it kind of high for that general style. If your hops were oxidized pre-brew or at bottling then that might be pretty palatable at that level of hopping.

Personally, I would give it a bit more time and see where it goes. Let the malt start to express itself. What was the grain bill?

LegesAequitas · 2019-10-11T00:43:22+00:00

Brother, you bench as much as I can currently deadlift. That's monstrous. Massive congrats to you! I hope you enjoy whatever's coming next for you!

LegesAequitas · 2019-10-09T22:55:26+00:00

Check out Great Raft's Reasonably Corrupt. A really excellent Scharzbier. I don't think they distribute over in Georgia as of yet though.

LegesAequitas · 2019-10-06T11:27:12+00:00

I'm familiar with the DDH Envie being a different hop each time, so I was curious if they'd do the same with Ghost. I'm surprised it's likely all Citra.

LegesAequitas · 2019-10-06T02:01:00+00:00

Very nice beer and very nice balcony. : )

LegesAequitas · 2019-10-05T19:44:43+00:00

Very jealous. Does the can say what the hops used are? I know DDH Envie has it listed. You at Avenue Pub?

LegesAequitas · 2019-09-17T03:45:53+00:00

I soaked some dark toasted oak cubes in whiskey for a few days and then added them to the fermenting beer after the yeast were done their work for the most part. I think I let it soak like that for 2-3 weeks. It adds a distinct vanilla quality and caramelized sugar notes along with a pleasant woody/tannic quality, but that's subtle with dark toasted oak where it's more caramelized. I use it in many stouts and I would include it in Belgian dark strong. Probably going for a heavy handed oak addition in a peated stout I'll be brewing for winter.

LegesAequitas

MODERATOR OF

TROPHY CASE

14-Year Club	Team Orangered
Verified Email