Recent content by mrmuskie

4oz columbus for dryhop... make sure you have a good year/lot of columbus or you could end up with onion/garlic soup... that being said columbus is by far my favorite dry hop....when its good. i would do 2 oz columbus and 2 oz amarillo IMO.

sierra nevada/russian river BRUX.... its pretty good but nothing to write home about ( i should have let it age for a year or so). I think after this ill go to my Imperial amber.

Tell her youll give her the closet back for a chest freezer:D

I just made a red thats pretty close to that grist bill except i used pale choc instead of the roasted barley. for hops I used columbus and falconers. fermented with denny's 50. Its turned out real nice.

Go 15 gallon for sure. convert a keg or get a 15 g kettle, just get something you can do 10 g batches in.... or buy my 9 g kettle lol. I thought I would do 5 g batches forever.... 10 brews in... hello keggle. This is especially true if you are gonna keg.

where in Iowa? Im from the Quad city area and work in Davenport.

Burt Monroe. (the guy that built the fastest indian motorcycle in the world). He was an amazing mind and could build anything from nothing. I would love to pick his mind. Besides hes from new zealand so you know he parties lol! If burt wasnt available Id go with Rob and Big from the MTV show...

Are you letting your beers condition long enough for the malt characters to meld and come out? I have a buddy that drinks his way to early and he is always complaining about this problem. Ive tried to get him to sit on them a little longer but.... he gotta have NOW! lol

17 bones around here.

Pro keg. Easily C02 flushed,Closed transfers, dry hopping in keg, and no giant collection of bottles. This being said i still bottle from the keg for comps.

Just brewed this recipe last monday and it fermented like a nut job for 3 days, on day 4 i took a gravity reading and its 1.008. I used rehydrated notty for the first time, is this normal for this yeast to chew threw the sugars that fast? also i have to say that the sample tasted pretty damn...

root.

I was all grain from day one and ive never looked back.... and knock on wood no drain pours lol. Its all about fermentation. fermentation. and fermentation.

slow your flow and coil your hose in a tub full of ice water. It cut my cooling time in half.

word.