Recent content by jaautry

I'm in!

Count me in as well!

I'm also relatively new to the brewing process, but if the dark ale you're brewing is indeed going to be a high ABV, the yeast used would have to be able to support that environment. It may be that the yeast have died off from the higher ABV? In which case, the OG, FG; etc. would be beneficial.

HAHA! This is what I was going to refer to when I pointed the towns out... West Lafayette also had the best bars. And XXX. Man do I miss Purdue...

A Whitestown AND a Brownsburg in this thread. Indiana is so racist... Former Hammond, IN (Chicagoland) resident, here... The glass scares me sometimes, but I've only used it for dry-hopping thus far. So far, so good. Also, I think this may be my first post...