ADKBrew

I would probably be looking to top out around $600, but would love to go less than that but again it would be based on what I hit and feel comfortable with.

I am really open to anything, so aesthetics does not really matter to much to me at this time. What I had been looking at have been the Callaway X-22, Callaway Big Bertha, Ping G10's and have been intregued by some of the discussion on the Mizzuno clubs though I am not sure which ones to look at. Price does matter a bit at this time so I will have to take that into account, but want to ensure that what ever I get I feel good with. Also if I progress I would be looking to upgrade in a few years.

I am gathering though that if I get fitted that this should be taken into account based on the findings. Would this be the case?

Looking for some iron information. I have just gotten back into golf this fall after playing probably 5 times in the past 10 years. I have slowly started to replace some of the less expensive equipment and now I am looking at irons. So based on this I will have a few different questions that I will post here. The first is what is the difference between Game Improvement Irons and Super Game Improvement? I would look to get fitted for them but would like to go in with some better knowledge. Also since I have never hit these types of clubs what difference would I see based on hitting my current 25-year (clubs I got when I was 12) old Wilson Super Power clubs. Thanks, Stephen

Golf related: Pair of Nike Air Tour Sport shoes Cleveland CG14 Black Pearl 56 Degree Wedge And the best part I was able to get out yesterday for a nice round. Imagine Golfing on December 27th, in Upstate NY, no snow and about 40 - 45 degrees ... of course today it is snowing.

I am hopeful of a resurgence. Most people usually think of Woodchuck Cider when they thing of cider but those are not truthful of real cider in my opinion. Only time will tell if some of these small producers succeed or not. The nice thing being from NY is that we can support local groups.

Cider can be very nice. Some of the American versions of it are lackluster attempts. I enjoy the mentioned Magners as well as Strongbow which are usually on tap at my local bar. Also perry is good, it is just pear cider and locally I can usually get Babycham and sometimes it is on tap.

I use the VX5000 from MS for work. It does a nice job and the price in Amazon is very good ($37). The one thing you will have to remember is that some of it performance will be based on the machine it is hooked up to as well as your network connection.

Agree, DFH has been a favorite for years! Souther Tier has been doing some crazy stuff with the Imperial and Blackwater lines, though those beers probably will not be for everyone. I agree, when I come home from the beer store it is not out of the ordinary for me to get a nice 750 ML specialty beer and pay $10 - 20 for it. This is exactly it, though beer prices have gone up you can't beat what you get for the money!

The Oskar Blues brewery makes some awesome brews, plus they are in cans! I you like thick complex brews try the Ten Fidy Imperial Stout. Simply a fantastic brew, just don't operate any heavy machinery after

The Belgium beers are a work of art. The Leffe is a nice east gateway brew. If you have the chance get some of the true Trappist beers that are only available in Belgium is you can! They are something else!

Ah, Nice! Lagers are a little more tricky as the temp is key! And since the temp is nice and low those yeast need to have more time to do the magic! Probably more like a Schwarzbier? Fantastic style! Let me know how it comes out ... one of my favorites.

The key to this is science ... when you brew a beer you should be aiming for you OG (Original Gravity) and you will be able to get this with hydrometer or refractometer. Based on the style of beer you will have an idea what the FG (Final Gravity) should be. Once you hit this FG that is when you should get it out of the fermenter. Also on the skunked taste and other off tastes you can experience a lot of that can be due to pour sanitization and sterilisation ... this is the key to making good beer.

This can be true, it all matters on the style that you are brewing. If your brewing a basic ale it can be ready to drink in 3 (pushing it) to 4 weeks. 1 week in the Primary Fermenter, 1 in the secondary and 2 weeks in bottles to build carbonation. The amount of time can be further reduced if you keg your own beer because then you can force carbonate. Larger beers are going to take more time more time, more sugars for the yeast to breakdown and also some of these beers you will want to let them sit in bottles to allow for them to properly age.

Let me start by saying that I love beer the same way people are passionate about wine or scotch ... or Golf. I brew my own beer and have been doing so off and on for 15 years now. I do this so I can experiment with different styles and tweak them to my liking and just a fun process. I originally started to brew because I did not like the mass offerings 15 years ago before the craft brew explosion that we have seen. Most people believe that beer is pretty much BMC (Bud, Miller, Coors) offerings and if this is the case they are completely missing out. As someone who loves beer, try different brews, there are 100’s of different styles that will range in flavors of Malty, Hoppy (Bitterness), Fruity, Sour, Chocolate, Nutty just to name a few. In my opinion Beer actually works better in pairing with foods than wine ever can, but that is because it is what I am accustomed to and have many years of trying to match things. Again, most people know beer as a watery yellow liquid that have been muted over the years as these corporations try to make things cheaper, there is a time for those beers but again just so many more options … and don’t get me started on this whole light beer thing. Also the idea that a dark beer is heavy is a large misconception. They sure can be but there are styles of dark brews that are very subtle. All matters on the grains and the amount of roast they have. All I can say is try them. Go in with an open mind; see if your local beer stores will allow you to mix beers into a 6 pack or if you have a local brewpub, go out and get a sampler. These are great ways to experiment. For me tonight I will be grabbing a growler of Browns (Great Local Brew Pub) Oatmeal Stout as well as their Porter. Nice beers for the cold weather!