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I've got too many space hogging hobbies. I've got an 800 square foot apartment with no storage. I'm a cyclist (four bikes and the necessary accessories/clothing), a hunter (guns, bows, targets, tubs of hunting clothes and accessories), musician (4 bass guitars, 3 guitars, saxophone, keyboard...

This is what I do for every batch. 14# of ice in my bucket and I pour the wort over the top. Works like a charm.

Brew a saison!

:D I'm actually looking forward to the crazy fermentation! My blow off tube is ready - and that puppy is going to sit in a shower stall for the first few days!

Also, this is assuming the porter has reached final gravity....

I typically brew and ignore my beer for a month - then check gravity and bottle. However, I am trying something new. I am currently brewing Northern's Bourbon Barrel Porter with Wyeast 1728. I want to transfer the porter to secondary to add the bourbon and oak chips and then brew...

All I know is that he is dreamy in person....

I do extract only, but 14 pounds of ice mixed with my three gallons of wort gets me to the low 60s within 10 minutes. I've done this for each of my batches and have had no problems.

I was glad it tasted like beer...but it wasn't great. It also wasn't a style that I generally like.

I just use the same bag. Once I'm done with the grains, I dump them out and thoroughly rinse off the bag and use it for all my hops additions. I've not had any problems. I hate straining stuff.

Mountain Standard might be my favorite beer. I have to haul it to Chicago from Minneapolis.

I actually ended up doing a Saison for my second brew, this was my third. I did do a starter and I have airlock activity this morning. Everything went smoothly!

Brewing this one tomorrow.

No idea on your infection but this is my next brew. How long did you leave it on the cocoa nibs and how was the flavor?

I am using 3724. I've read a ton of threads on this strain and it seems to just call for patience as long as the gravity is changing. I'll check again today, if its stuck then ill throw a heading pad under it....I would like to try and get it there without champaign yeast. I've kept it as...

Tomorrow my saison will be four weeks in the fermentor. I checked last week and I was at 1.016. I'll check again tomorrow....I should have done something with a quicker turn around for my second batch just to get a pipe line going :) My amber, now at 4.5 weeks in the bottle, tastes...

Surly cans tend to do well in my bottle cages - I don't typically carry glass bottles.

Beer: I love bourbon aged stouts.....but my favorites change Bike #1: Trek 1.2 - commuting Bike #2: Trek Custom TT for triathlon Bike #3: Trek 800 Sport - for guests and winter I think Trek should make a bourbon aged stout actually....

Mountain Standard is my favorite.

My ex-boyfriend :o