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I was watching the best cooking show ever; good eats and wanted to make what he was making, I found myself fresh outa bakers yeast though... but I always have a good supply of white labs liquid yeast, could it work? I may experiment tomorrow but anyone who has gone down this path already...

I have started constructing my sculpture for 20 gallon batches, pretty much everything is done on it now except the burners, I just have no idea where to go from here. What burners are best? What's the best way to set them up? any comments would be highly appreciated...

I would really like to start getting into lagers but I just don't have the means to ferment them at the correct temp until I get myself a conical. So I was wondering if I could ferment a German style with a San Fran lager yeast, any thoughts and comments are appreciated.

I brewed up a five gallon batch of coconut porter a few days ago, just wondering if anyone knew anything about them. They're fairly new to me, so any comments would be appreciated...