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Hmmmm, good point... I think the lines would be perhaps 5 feet. I forgot about keeping the lines cool. How do I do that?

I am building a bar at home and would like to mount a 5 Faucet T Tower into the rear bar top. My plan is to put the chest freezer on the other side of the wall, drill a hole through the wall and then run the lines from the freezer, through the wall, to the tower. My question is this: Since...

Well firestone ipa has similar amt of dry hops though is a bit bigger... just wanted a touch of different flavors on the dry hop bill and I am all out of centennial, cascade and amarillo... mash at 152. My beers dry out very much.

1.065 1.010 100 IBUs 12 SRM 70% 2 Row 20% Munich 20L (Briess Aromatic) 3% Wheat 3% C40 3% C15 1/2 oz Debittered Black (for touch of red) Nottie Yeast 90 minute boil 1 oz Simcoe FWH 1 oz Simcoe 45 mins 1 oz Simcoe 15 mins Dry Hop 2 oz each: (simcoe, CTZ, Chinook)...

-Cover them with water and microwave for 30 second intervals for about 5 minutes (be careful will boil over) -let cool, then pitch it all (water and oak)

Agree, wrong direction...

Any update?

Triple Karmeliet

Randy Thiel, former brewmaster, briefly talks about the Abbey Ale in this podcast. Lots of other good stuff about the other beers. http://thebrewingnetwork.com/shows/The-Sunday-Session/The-Sunday-Session-05-20-07-Ommegang-and-DRAFT-Magazine

Everyone always says rye tastes spicy. To my palate, it tastes tangy.

Thanks for the info so far!

I will be venturing to New Orleans early next month. It is pretty easy to ascertain what are the gourmet and classic restaurants. But I want the nitty gritty! Any locals or frequent visitors care to share?

There are 2 types of waffles: 1. Brussels Waffles -what we think of as Belgian waffles, square and fluffy, what is served in cafes 2. Liège Waffles -street waffles, circular, filled with buttery sugar pearls -In my opinion, these are the best. -Whereas Brussels Waffles did not seem...

Ehhhh, I too am at 2 weeks with a krausen that won't quit. Unless the flavor/aroma profile of this yeast is phenomenal, I guess I do not see the point of using this yeast over other English yeast......

I myself have been oaking almost all of my regular strength beers of late. I refer you to my post from the following thread: https://www.homebrewtalk.com/f12/oak-primary-211469/ (1 oz of cubes for 1-2 weeks, tasting every few days)

FYI, I would not pack snow around the pot if chilling in the cold. That only lengthens the chilling process as it insulates the pot...

I too like a hint of roasty-ness in my porter. I favor 2-4 oz of roasted barley in a porter. 6 oz seems a bit much to me...

I would only do 1 oz per the extensive info that Shea Comfort gives on the link I provided. If after 2 weeks 1 oz is not providing a strong enough presence you can simply extend the contact time for another week or longer. Taste, taste, taste it and then bottle/keg it when it is where you want...

oak cubes not chips...

Per Matt Brynildson of Firestone Walker, oak in the primary does give more subtle, complex oak notes as the yeast also metabolize the sugars in the oak. Most home brewers recommend chips for brief contact time such as primary fermentation. However, Shea Comfort (wine expert and home brewer)...