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FWIW, most U-Haul places also fill up 20# propane tanks- I think it cost me $16 back in August or so.

Oddly enough, Texas was at the forefront of mechanical refrigeration in the mid-19th century. Apparently the hot climate and beef industry didn't work so well without it. http://www.tshaonline.org/handbook/online/articles/dqr01 It's not at all unlikely that an 1870s Texas beer would have...

I think that the reasons he mentions are the right ones- those guys are usually Y2k or dot-bomb refugees who never should have been in the industry to begin with, but got hired because they could walk and chew gum at the same time back around 1999-2001. For those of us with real chops, the...

I read that, and wondered just how desperate the people in 1814 were... those were the days of horses in city streets, so there's no telling how much manure got stirred up into the beer flowing in the streets!

I did the obligatory searches, but I didn't find much about this topic. Anyway, I recently cracked open a bottle of my light lager that I brewed back in late Nov. 2009, and lagered until about a year ago, then bottled. It was about 1.050 OG, and about 20 IBU. It had this weird tang, and...

it will destroy you!!! (damn thing won't let me do all-caps!)

I had the same leaky cap problem- my bottle tipped over in one of my boxes of brewing stuff, and it soaked in and partially dissolved the cardboard.(!)

My wife's due in August, and I have a CAP lagering, as well as plans to do an IPA to be ready by then as well. I suspect that the beer will be for me, my father-in-law, brother and father, and possibly my mother-in-law. My wife's more of a wine & cocktails person- I suspect I'll be making...

Any reason I couldn't just cook the rice in my rice cooker, then just chuck it into the mash (with proper temp calcs of course)? Seems like it's properly gelatinized and cooked, so the enzymes would be able to turn it into sugars without any issue.

If it were me, I'd just go with 7 lbs of 2-row or 7 lbs of pilsner, along with 2.5 lbs of Munich, probably in the 10 L range, and .5 lbs carapils. No real point in not rounding up/down to the nearest half-pound increment. If you're new to all-grain, you probably won't nail your gravity anyway...

Wouldn't some Fermento in the mix give it that characteristic tangy taste?

Ours had allowed kegs, but some sorority at UT had a party there and flooded part of a room with beer, so after that, they forbade kegs, and only allow bottles and cans. Truth be told, I'm glad we ended up with bottles; I suspect we'd have ended up with less variety in kegs than bottles.

Just beer and wine, and the place where we had the reception had a rule requiring bottles or cans. We'd have gone with kegs on the assumption that they're cheaper per unit volume, but as it turned out, the difference between a full case of Coors light and a case of the Oktoberfest was...

You would be surprised.... At my wedding 4 years ago, we got 4 kinds of beer and 4 kinds of wine, and something like 5 cases of each. We got married in the first week of December, so that will explain some of the seasonal choices. We specifically went for things that were good and easy...

Having had fresh Bohemian Pilsners, especially PU, while in Prague, the funny thing is that they're not really hop-forward beers like say, an IPA. The thing that stood out to me was just how well balanced they are when fresh- the malt stands out more (or the hops stand out less) when it's...

Anyone tried this? According to their description, it sounds like a great extract for extract CAPs. "American Lager is formulated with 70% two-row pale malt and 30% brewers corn flake adjunct, to give a noticeably lighter, crisper character without losing the barley flavor (many commercial...

That's pretty close to the CAP I brewed about a month back after reading all the Fix and Renner articles I could get my hands on, as well as reading on here pretty diligently. 9 lbs 6 row 3 lbs flaked corn 28.3 g Sterling(7.5% AA) FWH 23 g Cluster(7% AA) @ 60 min 14 g Sterling(7.5% AA) @ 15...

Assuming WLP830 = Saflager W34/70 = Wyeast 2124, it may just be slow to get rolling, based on what I've found here. Anecdotally, the CAP I'm lagering took almost 72 hours to start with 2 packets pitched at about 52 degrees. Once it got going, it really got going though.

Bottling does seem like the obvious solution. When you say "anytime soon" do you mean months or weeks? If the latter, then I imagine you could just let the beer hang out for a few more weeks until you get the thing fixed.

Well, I know what I'm brewing next- an IPA using Greenbelt. My father-in-law's lived in Austin for going on 45-50 years now, he's a huge IPA fan, and their house is like a quarter-mile from the Barton Skyway greenbelt entrance.