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Your not too awful far from me here in grand blanc. This is an incredibly addicting hobby and im sure youll love it. :mug:

Ill do that -- I plan on keeping the temps around 62-65deg for all of the fermentation. So well see how this turns out.

I got a starter for a Steam beer going --- Ill be starting tomarrow morning. Nothing like brewing on a sunday morning. Recipe: Super Steam Brewer: Devon Asst Brewer: Style: California Common Beer TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch...

Wow man!!! I need to come to your place for dinner :mug: I wish I was that creative in the kitchen.

My son is lactose intolerant - or lactarded as you call it, and we do give him lactobacillus acidophilus tablets almost everyday. It helps him alot with the side effects of any lactose intake. We still try to give him lactaid before he eats any large amount, but the lactobacillus acidophilus...

out of all the others this was the only one like this -- we had 8 people brewing out back with a total of 14 keggles. It would be nice for this flagged beacause if there are more out there like this people can get really hurt. Noone was seriously injured, one guy got hit by the peice of metal...

they lost the 10 full gallons with 5min left of the 90min boil.:(

I was sitting inside my LHBS and we had a few people brewing out back for national home brew day, and all of a sudden we hear an explosion from outside and people ran into the store saying a propane tank exploded!!! (Yes it sounded like a stick of dynamite went off) So the owner and I went...

Another fellow Michigander here -- kinda up by Flint -- You do have some nice choises for LHBS , one at 21mile and garfield is nice and also one in Waterford that is new but has a ton of stuff.

not too small as long as your not doing high grav beers. Ive done many AG's in my 5gal SS braid setup.

Ive had Vonage for over 3 years now -- and I have to say I love it. Ive only had problems when I had a separate fax line (it never worked right) But as far as voice quality, I cant tell the diff. between it and a standard phone line. I also like that you can see up to the minute logs and...

I'd try to stay away from using corn sugar for anything except priming. Just a GENERAL idea is to use 6.6lbs of liquid OR 6lbs of dry for each 5gal batch. If you head over to the recepie section you might be able to find one that will suit your needs. Also dont forget that if you use unhopped...

I use a 7 gal kettle, a turkey fryer burner and a 5 gal igloo water cooler with a SS braid. I havnt had any issues with safety as the coolers are easy to lift when full, you just have to be careful your back. Ive done at least 10 AGs with no stand and have no intentions of doing one any time soon.

Has to be the backspace -- a pre rec. to buying a keyboard is it must have a big backspace key :)

I finally brewed that today -- missed my OG by 10 points but also ended up with a 6 gal batch. Dont think I boiled hard enough but im sure it will be fine in the end. :mug:

Thanks for the replies everyone -- maybe ill throw some cara-pils in there too 8oz or so. Does anyone have any recommendations on how long and what temp to cold store this for? Ill be finishing up my kegorator this weekend and will have a spot for a third corny in it.

Dont worry about it - Ive had a stout that finished out in 3 days. Just let it sit for the week and go from there.

After tasting a Koelsch for the first time at a local micro I decided to try my hand at one. After not finding any good recipes I put this together myself and was wondering what everyone else thought about it before the brew day. BeerSmith Recipe Printout - www.beersmith.com Recipe: kolsch...

mabye this coming weekend ill give it a try with a simple gain bill -- mabye a wheat or something. We will see what happens.

thanks everyone or the replies --- I was only thinking this so SWMBO doesnt complain that im brewing all day. I think I may try this in the future as I see no harm leaving the mash at 152 for an extended period of time. :off: Just curious about the souring, is that created by lacto or some...