36 hr mash?
EDIT: Or was that the PTN boil. I forget
EDIT: Or was that the PTN boil. I forget
Hey Paul... paying tribute to one of the areas OG's next Tuesday and brewing with Mr Tredo on the pilot system. You should swing through if you are around. We can give you some pointers.
"So Paul... this is called 'all grain mashing' "
(One week later)
"Yes Paul, by that picture, it does look infected. NO! Cleaning and sanitizing are NOT the same thing"
Hey, Cape.... Copy this.
Nah.. we made an actual imperial stout... one more than 8%... (actually... it's 12%) aged in both rum and bourbon barrels that we laid down for a year and are getting ready to release in a couple months.
Appreciate the suggestion though
All that said, I'd turn over all of my IRA's and discretionary funds to buy into the inner circle.
(If only for the ability to show up on any random Tuesday and tell Dopey what he's dong wrong, 'And not only am I an original stockholder with 30+ tears of experience but I'm you're f'ing father!!!! Do what I say!!!!"
He's oddly reluctant to go there. Weird.
Nothing mini about him.
From what I hear I wouldn't say 'nothing'
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