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Alright, thank you guys for your responses, here is what I have so far. Won't be able to hit this all, but nice to have a list and see what I can do: Places to Eat 1. New Orleans Food and Spirit 2. Jax Brewery 3. Café DuMonde 4. Acme Oyster House 5. Felix's Oyster...

Hello! I am going to be staying for almost a week on Bourbon and Canal in the FQ, and was looking for recommendations on three things: 1. Good places to eat 2. Good local beers to drink 3. Sites worth seeing. I have read through some of the older posts about this and gotten a few good ideas...

oh man, this sounds great, perhaps I need to come for a visit!

awesome! let us know how you liked it!

I am lazy and old fashioned, so I set my kegs at 11-12 psi, and let em sit for about 6-7 days to get fully carbonated. You could speed that up.

this depends on how much brown sugar you are using... too much might do that. Also, I would say perhaps lower your backsweetening a bit? throw one of those cans of concentrate in with the fermenting and only do one for backsweeting? That might improve the acidity. (could also look into water PH...

kegging is always way easier. Sparkling is always tough in bottle.

Peter, thank you for pointing these out. My thoughts: 1. While there IS a difference in the liquids, in fermenting, I haven't seen too much of a significant one. 2. Most of my hard cider (apfelwein) is made from store bought juice to be honest. Picking apples it awesome, but not needed. 3...

Sounds like I should spend some time at your house?

Yes, for bottling, treat it like a beer!

Their website states that it is still a family owned, local business, and Farley remains the President and CEO. Rumor likely not true.

Chuck mentioned using Lactose for that same purpose.

Awesome write up! This is so tempting but my SWMBO would string me up if I sprang for this!

Wow! 4 years later, and I just stumbled back over this thread. UPDATE: Jack Pine Brewery is going strong, and doing well, best local beer that is for sure. He is getting ready for expansion now! Check out his website for some pictures. http://www.jackpinebrewery.com/

I do not, as I keg mine, and then carbonate with CO2, but you can. you can also bottle it still if you like, some people do prefer it uncarbonated.

Did that, seems to have taken care of it! huh... I swear I had disconnected the gas from the kegs and it still did it... Getting Senile. :confused:

That seems to make sense, didn't realize I needed to vent the kegs as I turned the PSI down, but logic seems to dictate that. I will try that. Thank you.

Gah, So typically I let my beers carbonate slowly at my servinge PSI (11ish) and don't worry about it, but I wanted to have one carbed by this weekend, so I dialed it up to 30 psi, then after 24 hours tried to dial it down to 20 psi, then intended to dial it down to 11 psi on the third day...

correction, I meant... Potassium Metabisulfate... which IS campden tablets. :)

I have several friends that swear by this method, while it DOES stop fermentation, it doesn't remove/kill the yeast, so you always risk reactivation. BUT that being said, as you suggest, in keg, it can work just as well, as most time kegs are going right into the fridge and should keep most...