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Ahh, no biggie. Shoulda had my stuff together sooner. Yup, finally got a job!! The 7 months off wasn't too bad now that I can look back on it. I'm off to CT Sunday night for a week of training. I hope there are some good beer bars there. Count me in on the next purchase for sure. I think...

Here's a great recipe that I've used them in: 5gal batch, 1067 OG, 1012FG, 77% Eff Amount Item Type % or IBU 9.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 73.47 % 0.75 lb Wheat Malt, Bel (2.0 SRM) Grain 6.12 % 0.50 lb Biscuit Malt (23.0 SRM) Grain 4.08 % 0.50 lb Special B Malt (180.0...

Now that is a few taps!!! I can't wait to see you fill em up!! :D You can bet that if I ever come up that way, I'll be sending you some pm's for directions! :mug:

I don't have any experience with them, but it seems that most guys who do NG use these burners: Low Pressure Burner 116,000 BTUs Natural Gas. | MoreBeer

Me and some buddies have tried multiple times to clone Indian Brown with not so great results. My one buddy made the recipe from the book to a T, and it definately got better with age. Like 6-12 months of age. Even then, it didn't taste too similar to the real thing, but it was good. Mine...

It actually turned out alright. It finished at 1.012 if I remember correctly. I haven't drank a lot of it, because I'm letting it age. I bottled in 750ml big bottles, so I can use it at fancy dinners and stuff. It's just the right amount of cranberry in my opinion, but the heat from the ABV...

When do you need the money/decision by?

You can count me in for sure. It was a great deal last year!

I've brewed Patersbier twice so far and it is great. It's single malt, but two hops. It's complex enough with the belgian yeast, but simple enough that the BMC drinkers can enjoy it too. It will be in my rotation quite frequently. 9lb Pilsner Malt 1oz Tradition 60min 0.5oz Saaz 10min...

I just listened to a Brewing Network episode that said they work great in the smoker after being used. I think I'll try that whenever I make a wood aged beer.

I just did a slightly different version of this and though I'd add my notes. I did a similar beer last year that turned out great, so I kept those amounts of pumpkin and spices. I found a local pumpkin grower that had "Blue" pumpkins this year. Since I try to brew using fresh, cool...

Just wanted to drop in and report on this beer. I kegged on Thursday, and it was carbed Saturday night, just in time for a party on Sunday. It was a big hit and I got several compliments on it. I'm amazed that at 1.007 it didn't taste dry, but I think the slightly higher carbonation helps. I...

A trip to Westvleteren Cafe? In De Verde? It's a bit of a hike from Brussels, but great scenery, and definately worth it. John Pierre at Cantillion is a great guy. Bug him for some of the gueze they made in colaboration with Sam from Dogfish. They put Amarillo hops in it, and wouldn't sell...

I have a Wit Spiced rum at my house made by Dogfish head. I believe it's just corriander and orange peel. Tastes similar to captain. Goes great in soda, and isn't overbearing at all.

Pete, you are one cool aussie! You are into some cool stuff and music, thats for sure. If I ever make it down under, you can be sure I'm gonna give you a shout to go out for a beer. :tank: Ohh, and Cocain is a hell of a drug. :D

I've been thinking about this alot too. I'm a voice engineer and I get paid good, and most of the beer related positions I have found pay about 25k and require nights, weekends, etc. I couldn't affort the pay cut due to bills and kids, but it's still a dream. I hope to make it work someday...

When I pitch dry, I airate with pure O2, and just pitch into the carboy and shake, and I normally have a 24hr lag time. I don't hydrate it.

Thanks for the input guys. The weird thing is that the others who have done the same recipe at the same temp are getting higher FG's. I can raise my mash temp as a fix though, I just wanted to make sure nothing else was standing out as wrong. I'm gonna carb it up later this week for a party...

I might have to try this in a 2liter with the carbonator cap! :D

So, I always try to keep something light in rotation for the BMC folks. I did up a Patersbier for a party I have coming up. Pretty simple recipe: 9lb Pils (Should be belgium, I used German) 1oz Traditional 60min 0.5oz Saaz 10min WLP530 Abbey Ale (Suppoesed to use Wyeast #3787) Mashed...