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In this case corn sugar is referring to dextrose as opposed to sucrose, which would be "normal" sugar.

If it were me I would just call it 1.011

I'm liking what you're doing here. Keep up the good work.

Founder's Breakfast Stout for me.

Northern Brewer 1150 Grand Avenue Saint Paul, MN 55105 Is ~6.5 miles away from Minneapolis-St. Paul International. There's also one in Minneapolis that is ~7.5 miles away if you're in that area as well. 6021 Lyndale Ave S Minneapolis, MN 55419

Welcome back to MN man!

Man, experiments are where it is at. I say go for it and let us know how it all turns out. I'm pretty stoked about the whole partyguile idea and I'd love to hear of your results. I mean what's the worst case? You still end up with 2 or 3 tasty beers whether they are what you planned or not?

Vinators are great. I just used one for the first time on Monday and I'll have to say I went from hating the bottling process to quite enjoying it.

Just signed up! APietru is my name there as well.

If your bottles a properly carbonated I wouldn't worry about it anymore than I would with commercial beers. Keeping them in a cooler with ice is always a good idea though that way they can be drank when you arrive!

Liked. Best of luck man. :mug:

Another place that I would recommend if you have time is Grumpy's. There's 3 of them around the metro area. One in downtown Minneapolis, one in North East Minneapolis, and one in Roseville. They have a decent selection of taps and their burgers are great.

This sums up my stance very nicely.

I'm totally excited for you man. There is definitely something quite satisfying about brewing all-grain. I enjoy it immensely. I went the cooler MLT route and have to say that its working well for me. I'm sure at some point in the future I'll give the direct firing a go. Anyway, my thinking...

I've got a degree in Materials Science and Engineering. Currently working in a product development role, so yea, I'll call myself an engineer.

I have been doing 1.5 gallon batches for a couple of weeks now. Unfortunately I've not been able to taste the beers yet so I don't have much to report, but I do find that using a 2 gallon plastic bucket as my fermenter works pretty well.

It takes me about 3 hours from when I begin heating up the water until the yeast is pitched and the fermenter is sitting in its spot. Of course I'm only doing 1.5 gal BIAB batches so heating and cooling doesn't take quite so long. Happy Brewing!

It doesn't seem to me like it would have an affect, but I honestly have no idea. I'd say try a couple batches there and see what you get for results.

Hell yea I can get behind this type of playlist too! :rockin: Pretty fired up to see Amon Amarth do two sets tomorrow night, followed by some bottling on Saturday :mug:

I'll go anywhere from classic/southern rock to some Thrash/Death Metal. It all depends on my mood at the time. Last Brewday I started with Rebel meets Rebel, then moved to some Black Label Society, followed up by Reign in Blood by Slayer.