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Count me in please.

If you are near down town, try 75th street brewery for a local microbrew. And for barbeque, try Aurthor Bryants, Oklahoma Joes, or Jack Stack. If you are out by the legends, try Yardhouse (100 or so beers on tap) and great food. There's a great local burger joint on the plaza, Blanc Burgers...

That's a good point... at my wedding, they wouldn't serve any kegs like I also wanted, but they didn't have any problem with me giving them away as favors as they weren't being consumed there. But yes, asking is a good thing, last thing you'd want is to show up with all this beer and they...

My wife did them and she says that they were from http://www.labelsbythesheet.com/ and they were the water resistant type. One thing that I would do differently is for the glasses, I would do a white print instead of the black. The black just doesn't show up at all if you have a beer that's...

Well after doing more reading, I'll probably end up doing a HERMs system which would solve the probable of two elements and avoid any scorching issues that RIMS systems seem to often have. That and I'll be able to stay with my planned 30amp wirng instead of running wire for a 40 or 50 amp system.

I'm doing my research on building an electric system and contorl pannel. When I do my build I probably won't do the RIMS right away just do to cost of it. But my question is, with a RIMS system, I assume once you are done mashing, you use the RIMS to bring the temp up to 170 F and then begin...

Its really the cost of the wire that is the issue. 10-3 wire is about $100 for a 50' length and I'm probably going to need just a little more than that. Yeah, the cost of copper has really gone up. I might run 8-3 wire for more amperage later... its weird though, I'll have to actually go...

I will eventually go to all electric brewing... but that will be a future project. But for the mean time I am finishing my basement and part of which I am setting aside part of the storage area for my brewing. So my question is how much electric should I run over there? At a minimum I will...

We got a ton of compliments on them... and I will give my mother-in-law credit she did think that it turned out looking good after the fact, she just wasn't fond of the idea from the get go... but I stood my ground on that one. I too thought that this was a great idea and actually a practical...

I normally don't bottle (kegs and on tap) and hence normally don't lable, but we did a wedding brew and glasses for favors (even though my mother-in-law thought the idea was tacky). I thought they turned out really nice and just thought I'd share. I wish I would have done the printing on the...

They make "glass beads" http://www.labdepotinc.com/c-72-glass-beads.php that you can put in the bottom of your flask; they provide an "initiation" point for the liquid to boil. One of the problems with flasks is that they are very very smooth. Water needs a point to form bubles as it boils, if...

Goldings, Mt. Hood, Sterling, Cascade, Hallertau... I also planted a Fuggels but it hasn't come back yet this year, all the others are going strong still planted in their 5 gallon buckets. I need to get going on my garden but I haven't had time yet.

I'm in the KC area also, and last year was my second year for hops and they would have done great, but I had to dig them up and put them in buckets in the middle of July to bring them to my new house. Suprisingly they all did very well in the transplant. Last year it wasn't needed in the time...

I just did the same thing... (except I put the hops in as an excluded item so they were leagally mine). As I wouldn't have a place ready to plant them at my new house, I dug up as much as possible and put them in 5 gallon buckets full of dirt. My first year ones actually survived the best as...

I've made an Ocktoberfest about 3 months ago, I actually sampled it for the first time tonight and its pretty good. OG = 1.050 and FG =1.008. As this is my first lagger, what really is the point of 'laggering'. Is it really any different than an ale, once fermentation is done, its done and...

Depending on what the temp of your tap water is, I would think it would get your wort cooler than that in a quicker time. My 12 gallon batches I get down to 75F in around 10 minutes. I'm using a 50' coil but and I stirr the wort, stirring the wort makes a huge difference.

Where you stirring while you were chilling? The more contact the liquid has with your chiller, the better it will work. That's one problem I see with your design vs. a normal coil is that you can stirr on the inside, you'd have to stirr on the outside of your loop.

You want all the oxygen you can get at the begining. You only worry about oxidation after fermentation is complete. If you pitch with the proper amount of yeast, you still want to airate (or use oxygen) your wort before you pitch your yeast. The yeast will still grow no matter if you under...

These are for your boil pots... everything will be steralized by the end the boil. Technically speaking, your mash tun and hot liquor tank do not need to be sanatized as the next step is the boil which will kill anything that is in there. So the only issue as far as the surface goes, is...

No, you would have to modify it, propane uses a much higher gas presure than natural gas.