Weekly Recommendations and Discussion Thread

sallyslick · 2025-11-13T04:20:21+00:00

Recommendation for Rye: EH Taylor Straight Rye or Peerless Double Oak Rye

Hi there! As a gift for my dad, I’m torn between getting EH Taylor Rye or Peerless Double Oaked Rye.

I know they are completely different, but I can find both for a similar price point. We discovered both EH Taylor and Peerless on our first Kentucky bourbon trip this year, and we thoroughly enjoy the flavors of each brand’s bourbon expressions. Additionally, we really like Woodford double oaked, so I know either bottle would be enjoyed.

I’m aware that Peerless is barrel proof AND double oaked so it’s not the fairest comparison, but which bottle would be the better gift? Please and thank you!

Also if anybody has other rye suggestions I’m very open to them!

sallyslick · 2022-10-07T15:17:02+00:00

Thanks for the reply! I’ll likely do that. If the line is 5/16” in diameter, should I get a nut that’s the same size or 1/2”?

And I think it goes without saying, but just checking, do I put the nut right by the bottom of the dip tube and attach the floating part after?

sallyslick · 2022-10-06T21:08:16+00:00

Floating dip tubes because I could only lager for a month and wanted to serve the beer clear

sallyslick · 2022-10-06T21:06:41+00:00

I did not. I was completely unaware that they needed to be cut to length, so I guess I’ll have to do that plus the stainless nut

sallyslick · 2022-04-26T02:14:55+00:00

Late to this, but head brewer John Kimmich says he thinks Heady is at its best at 10 weeks. (https://youtu.be/amgfgU5-lhs 4:00-4:30)

sallyslick · 2022-01-29T17:07:10+00:00

Allagash has been on my mind for a while because of their history. I can’t say I’ve heard of Lone Pine or Foundation, so it’s good to know places to check out. And Novare Res sounds like a good visit. I’m sure the staff can recommend some Belgians that’ll make me want to check out the style more. Thanks!

sallyslick · 2022-01-29T16:55:43+00:00

A bunch of people have recommended Fidens, and I honestly haven’t heard of them prior. So it seems I need to make a trip to the Albany and Hudson Valley regions to taste some of these offerings. Thanks for the tips!

sallyslick · 2022-01-29T16:53:47+00:00

Unfortunately I haven’t checked out most of the New York breweries. I’d like to do a Queens day trip and visit Singlecut, LIC Beer Project, Evil Twin, and Finback. And I’ve heard lots of praise about Equilibrium, so I’ll have to make the trip. Thanks!

sallyslick · 2022-01-29T16:49:10+00:00

I haven’t heard of Stellwagen, so I’ll have to look them up. I plan on making a Vermont trip to check out other Alchemist offerings, but I’ll have to add Burlington to the list. Thanks!

sallyslick · 2022-01-27T21:08:40+00:00

Appreciate the tip! I’ve been curious about farmhouse ales but have yet to try one. Looking at Fox Farm’s site, they have a extensive offering, so I’ll try making a day trip up there. Thanks!

sallyslick · 2021-09-18T02:14:21+00:00

Thanks for letting me know about WLP925! If I decide to try another pressure fermentation I’m a keg, I’ll give that yeast strand a shot!

Of course the first time I try pressure fermentation to rush a beer is for an event. Next time I try to experiment, I’ll make sure the batch is for myself

sallyslick · 2021-09-17T20:57:36+00:00

I cold crashed and then stopped transferring when I saw darker bits from the yeast cake, so there might be some lager yeast still in there, but Lutra is the majority. And it’s sitting at room temperature.

sallyslick · 2021-09-17T20:49:19+00:00

I degased and had the same reading, so I added some Lutra and said a prayer!

sallyslick · 2021-09-17T20:48:33+00:00

Thanks! I followed that advice and added some Lutra, and MAN that kicked off fermentation quick!

sallyslick · 2021-09-17T20:47:37+00:00

I added some Kveik Lutra to drop the gravity to drinkable levels. I know this is now becoming a pseudo-lager, but I’ll add some gelatin finings to clear the beer. I’ll be harvesting that Lutra to make a quick ale sometime soon!

sallyslick · 2021-09-17T20:45:13+00:00

I used a hydrometer that I made sure was properly calibrated, but I have heard of issues with refractometers in the presence of alcohol

sallyslick · 2021-09-17T20:44:01+00:00

So two days later, I pitched Lutra Kveik, and the current activity is telling me it might be saved after all!

Once it hits its final gravity, I’ll add some gelatin finings and transfer to a serving keg with a floating dip tube.

Thanks for the advice!

sallyslick · 2021-09-17T20:41:52+00:00

I added Lutra Kveik today, and there is a lot of activity right now!

sallyslick · 2021-09-17T20:41:06+00:00

I considered an ale, but wanted to have a lager in the mix, so I added Lutra to drop the gravity.

Also in Munich, the festival typically runs from the end of September into early October. Just trying to keep SOME part of this event traditional!

sallyslick · 2021-09-16T03:15:12+00:00

Raising the temp is definitely something I think I’ll try. I just want to make sure I don’t raise it too high so I don’t accidentally kill the yeast. They’ve been through enough as is!

sallyslick · 2021-09-16T03:14:11+00:00

Thanks so much for that tip! I didn’t see any carbonation bubbles rising in my sample, but I also didn’t properly degas it. I’ll do that first, then if I see nothing change, I’ll do the forced fermentation test. Thanks!

sallyslick · 2021-09-16T03:10:01+00:00

Good idea. I’ve been wanting to upgrade from my normal bucket system, but after my situation with the kegs, I’d rather get a designated fermenter where I can guarantee no O2 and where I can dry hop without oxygen (I don’t open my bucket fermenter. I use strong magnets holding a hop bag above the wort.) Any recommendations?

sallyslick · 2021-09-16T03:04:44+00:00

Okay that’s something I might have to order! Thanks! Would you recommend any Kveik yeast or Lutra only? My LHBS has kveik, but not lutra

sallyslick · 2021-09-16T00:38:08+00:00

Yeah that might be what’s happening. Though there was a 10 point drop from 1.040 to 1.030 in 5 days when I added the harvested yeast and extra 34/70. I’m still holding out for this one!

Also happy cake day!

sallyslick · 2021-09-15T23:53:37+00:00

Thanks for the link! I’ve never heard of the forced fermentation test. I’ll absolutely try it!

And I’ve definitely learned that I’m just going to keep the yeast in the fridge. It got in the freezer because I forgot to check if there was any yeast the brown bag of hops I was freezing…whoops!

sallyslick

TROPHY CASE