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If you're talking about the 1010, we went four weeks in primary (waiting for sulfur to clear rather than an attempt at clearing the beer) and another 4 weeks in bottle.

Try 1010 - American Wheat. We're drinking this now, and it came out very close to the Boulevard/Pyramid wheats. Fermented mid 60's, it kicked sulfur for a couple weeks in primary, but once that subsided we bottled and it turned out a lot better than I expected.

BJ's and Humperdinks are both pretty meh, at least in my experience. If I'm going to a brewpub, I'm going to try the house beers. If I'm going to order a bunch of someone else's beers, I'll just go to the Flying Saucer. Saucer on the Lake is pretty rocking, and I avoid the Addison spot...

Hey guys, Haven't bottled any big beers yet, going to bottle this one after 6-8 months in primary/secondary later this summer. Planning to let it bottle age for another couple months, so not expecting a quick carb. Should I be adding dry yeast and priming sugar at bottling, or is priming sugar...

Our second batch is about to come out of primary, left it for 4 weeks this time to see where that gets us. Not sure how it will turn out with other yeasts, but I'm becoming a real big fan of the 1469...

1010 worked out really for us, but you probably wont get the esters that you're looking for with the Belgian strain

It should be fine. IME, the off flavors from heat come during primary, I havent really gotten any from bottle aging too warm

I dont know about heating it, not sure how that would go with the carb but it might be worth a try...

Actually, this beer is coming around. Bottled in 22's, its mellowing quite nicely. We've been sampling a bottle every couple months and its getting better. Should be a really nice cold weather beer - great nose, excellent head and crystal clear. The cinammon is still there, but its playing...

Apricot Wheat?

It went surprisingly well, just as an FYI. Few hiccups with food and lines, but not bad for a first time event. Ended up being oversold, which surprised some folks, especially on a race weekend. Beer selection wasn't too bad, but the VIP early entry folks seemed to have snagged the really...

The price threw me a little too, but it gets worse at the door. Besides, Market Hall show is open on Sunday too. That's when we're going.

We'll be there, anyone else?

I know it throws sulfur at low temps, but I've read nothing about spicy. I started cool on the American Wheat that's in primary now, but I've let it warm up to around 65 or so the last couple days to finish up.

Dont forget about Northern Brewer!

I've got the Patersbier kit sitting on my shelf right now (Along with 4 others after that latest NB sale) waiting for a slot in the rotation but we're killing Innkeepers as fast as we're brewing them. Doing a double NB batch this weekend with the Wee Heavy kit (plenty of aging time) and another...

Brewed NB's Mild Ale a few weeks ago with West Yorkshire yeast harvested from an Innkeeper, and its right about the 3 week mark now. I'm not sure if we dropped the ball somewhere, but its seems a little watery at this point. Hopefully some more time in bottle will help. The taste is good, but...

http://abbeerwine.com looks to be about the only bottle shop in Rockwall itself. I'm a huge Rahr fan, so definitely worth a try. They do tours on Wednesday nights too, but fighting your way into Fort Worth in rush hour traffic may not be a great way to relax. The Saturday tour is a blast...

We ordered a starter kit, came with the foam stopper. Worked pretty well on the first one, but it did get wet a couple times when I swirled the starter. Not sure how much contamination risk that causes, but it seems more convenient than foil.

I pretty much always assume that no matter what my OG reading is, its pretty damn close to whatever the recipe called for. From my understanding, its pretty hard to miss the OG by much with an extract recipe.