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Great insight, Revvy. Here's the proposed legislation: http://www.kslegislature.org/li/b2011_12/measures/hb2759/

Fingers crossed.

Haha! Wrong side of the state, eh? Us Missourians have got to stick together! We've got plenty of states bordering us to rag on. Like KS, because except for KCK, KS is filled with inferior human beings (at least compared to Missourians).

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I haven't done a pressed batch yet, I decided to hold off until next season (I've already got a lot of information to digest). But, out of the research I've done for when I do dive in, I've found a couple very informative resources. These are all from the same site, which is extremely helpful...

I thought this article was worth a gander: http://www.reuters.com/article/idUSTRE7023P720110103?pageNumber=1

Johnny Mnemonic, most definitely (with a special recognition to Battlefield Earth). Ignore the last couple seconds of the video, whoever posted it on youtube was a bit ridiculous.

Gelatin!! Don't dump it! I served this at a party last weekend; 5 gallons gone in one night. I've only been brewing for about half of a year, so it was my first keg kicked in such a fashion. On one end, I'm very happy everyone enjoyed it, on the other end, I don't have any more of it for...

18,029 + 5 (from like 6 months ago) = 18,034

I just completed a build - minus the temp. controller, which is in the mail - with this thread as the primary inspiration, thanks a lot for all of the information (that includes posters who posted their alterations and adaptations)!

Kegged this last night, and already it's delicious. Like I said in an earlier post, I used wyeast 1968 (ESB), which really left a delicious malty sweetness. FG is 1.013ish, and it's delightful. The spices are just about right, although next time I would cut down on the ginger a bit and switch...

From the second link, in an article written by Ron Barchet, regarding cold trub: "It is widely believed that removing all cold trub not only has no benefit, but actually might slow fermentation and harm the finished beer, reportedly giving it an onion-like flavor." According to these sources...

Here are a couple interesting and quick reads: http://***********/stories/techniques/article/indices/23-clarity/894-how-to-remove-trub http://www.brewingtechniques.com/library/backissues/issue2.2/barchet.html http://www.brewingtechniques.com/library/backissues/issue1.4/barchet.html (Google...

I finally brewed this last Sunday, but with a few changes. I followed the same grain bill, but toasted half of the Maris Otter wet and the other half dry (for the same amount of time and at the temp in the recipe). I used Wyeast 1968 and mashed at 154 F in order to produce a nice, slightly...

Big fan, I am.

Welcome from Kansas City, MO.

What was your method of reducing the nitrogen? Keeving? If so, did you use sulfites? But if you used Wy3333 for the batches that you reduced the nitrogen in, I suppose that means you probably didn't keeve, or at least didn't add the commercial yeast until after racking the cider out from...

I've been hearing back from Bruce, and he's been giving a couple helpful tid-bits. For one, they don't use the champagne yeast any longer. They've found that since beginning several years back, they now have a large enough wild yeast culture going, and are fermenting in such large quantities...

Thanks!

BUMP Has anyone made any concerted attempts to match J.K.'s yet? I sent an email to Bruce Wright (listed on their website) last night asking for any general advice, haven't heard back yet. I'm pretty set on doing some experiments with this in the coming fall months. I've found an organic...