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Sweet! Thanks for the help. A lot of the places I found through http://www.pubquest.com/default.asp. Neat site regardless of where you are in the country and need to find a pub. My bro' in Portland doesn't get out much, (except to climb the mountains or camp on the coast) so this helps to...

I put together a list of big breweries to visit, full sail, rogue, bridgeport, lucky lab,widmer, golden valley, etc. Did I miss anything? Any other gotta visit beer places to visit? Cheers!

...or try using some Foam control fermcap-s from northern brewer!:ban: (unsolicited ad...wheeeee!) Works wonders on starters to keep from boiling over. Don't see why it wouldn't work on full boil. Plus it keeps kreusen down when fermenting. Double boner dude!

Makes sense if you read the book"Shock doctrine" by Naomi Klein. The "new economy" is all about out-sourcing non essential functions of the U.S. government to private corporations through contracts. This essentially creates a new field of profit exploitation that didn't exist before. Then...

wow. I gotta read more...I think:drunk:

Looking for software I almost pulled trigger on Promash v.1.8a which seems to be what a lot of people use around here on the forum. When reading the website it looks to have been abandoned. The current version is from March 8 '03. And the website mentions further updates... "ProMash is...

Thanks Shovhed1, for book tip. i'll be reading up on propagation for experimenting next fall. As far as my hops are doing, I can't wait to see what survives this brutal winter in WI. I got 5 different varieties. Thankfully I insulated them with those styrofoam "caps" gotten from Menards in...

i'd be willing to drive in from madison for 4 kegs...but they are probably ball lock kegs.? I do the pin-lock thing, ya know. Seems not many of us out there...

That's interesting. Were these the dead portions?...they must have been in January being it PA. Got any links Shovhed1, you can share that speak of this propagating? technique... or maybe just something you tried on a whim?

There is Celebrator? I learned of it listening to the brewing network show from last week. I know nothing of it so maybe someone else can chime in. (Capital Brewery Bockfest today!)

ahh...I see now clearly what it is you speak of. So very sorry.

Ha, ha...this is a joke..?...right, that'll be a BIG arse beer with all that DME, LME. Not to mention a hop bomb with 12.5 oz of hops. YOWSA!

FWIW...Safale us05 pumped out ~13% on a mead I just did. That was after maxing out on yeast energizer/nutrient and aerating the crud outta the must.

No, you don't have to. I keg so i don't use bottling bucket. Tonight I just transfered a pomegranite apfelwein into a keg w/o sediment. The 'wein was in primary for 6 weeks which is 2 weeks longer than what I do normally (lazy). The longer you wait the more the yeast sediment gets...

So, would this be considered a sweet mead or somewhere in between? It tastes sweet and the alcohol is not prominent. I get more of a pineapple like aroma and taste on the tongue and nose with hints of pure honey throughout. I'm gonna leave it as is and bottle. Does it matter how long to...

Well, I'm happy to report that I'm pleasantly surprised with this mead. Albeit this is the first mead I've ever tried. The numbers: S.G- 1.109, 8# of clover honey in 2 gals. of water to make 3 gals. yeast nutrient & energizer, also aerated well, twice before fermentation started. F.G.?-...

33 is old enough to be stupid but too young to notice...right?

Here, here. I second the 3068 in Ed's apfelwein. Very good flavor.

I'll try it this weekend to see if I can live with its flavor characteristics. If I can't live with it, what to do to get it consumable?...add a better attenuating yeast, maybe a champagne, like ec-118? This is my 1st mead, BTW, if it isn't already self evident.

Seemed like a good idea at the time! Don't ask me why now, though. Air lock activity has mostly stopped. It's been 11 days. That can not be good. No gravity reading yet, maybe this weekend I can.