Recent content by SlickTX

How long has it been in the keg? Clarification is on of the last steps in a normal aging process.

We did the whole schedule thing with our second child. I my still have my "DONOR" t-shirt around here somewhere.

It's a very smooth brew with lots of cocoa and a hint of coffee flavor. I forgot to add that I usually include 1/2 lb of flaked oats to smooth out the mouthfeel.

Here's mine, but it's more in the English style. It may give you a starting point. For 5.25 gal: 8lb Marris Otter 2lb Chocolate 380 1.5lb Crystal 80 2oz EKG at 60 minutes 2oz EKG at 15 minutes 2 pkg Wyeast 1355 Brittish Ale II yeast

So I brewed a vanilla Porter in early June, kegged it around July 4th and left it in the closet for 5 weeks before it put it in the kegerator last night. Since this was my first time waiting like this I didn't know that fermentation would continue and HUGELY increase the pressure in the keg...

I got it.

30. Remember the Alamo. 31. It was the War of Northern Aggression, not the Civil War. 32. If you are in El Paso, you are closer to Los Angeles than you are to Houston. Hell, Chicago is closer to Houston than El Paso is.

Subscribed. We also plan to semi-full time it in our class A in a couple of years. This has been on my mind as well.

I always add 1/2 lb of flaked oats to bump up the body in ales.

I like to add 1/2 lb of flaked oats to my English beer recipes to add some body.

He's not the sharpest marble in the drawer.

+1 on using the dishwasher. The night before I bottle I put enough bottles in the dishwasher and run it on the "sanitize" setting with no soap. Most dishwashers have a long, hot setting they call "sanitize" or something similar. The next day the bottles get a dip in Starsan then get hung on a...

Your choice of location appears sound to me. You would be neck deep in the most explosive population growth around these parts. That will also mean higher rents vs. the older areas of the metro-mess.

I'm gonna brew my Porter recipe this weekend and was going to add vanilla. This one will go into the keg to age until the fall. Would it be OK to add the cut/scraped vanilla beans to the primary then rack over them? Should I sanitize them in any way beforehand?

I was going to guess it would brew up a nice Northern Brown ale until I saw the yeast. Maybe its a Southern Scots ale invading Northern England? Kinda like William Wallace did.