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Better yet, tell them to buy the Micros as you'll have beer for Christmas!

With an OG that high (and a FG pretty high too), I wouldn't have bottled it so early. Be prepared for some bottle bombs. Cover the bottles with a blanket or something, and keep them COOL! As for a lighter version of Guiness... You're looking around 7% ABV there, and Guiness is typically...

After years of fermenting primary in a carboy, I've gone back to primary in buckets. Clean up is much easier, and you don't have to deal with that kinda accident. /2cent

Ya, the original Barry retired and sold the company to me and another guy. Stop in and check us out. As for the Ski jokes, brilliant. I hope to go skiing this year, but not sure if I'll have time. :( And I'm not properly ****ed yet, leaving for the honeymoon today... I better finish...

Heh... but in all seriousness, I love my new wife. Shell continue to support me and all my alcohol and food related hobbies.

Why don't women wear watches? Cause there's a clock on every stove.

Luckily since I took over the LHBS she can't complain too much as its helping to pay the bills.

Well, finally tied the knot this past weekend. Offered our guests some of my own wine and barley wine as thank you gifts. So now what? Is she going to crack the whip? Who knows.

Neat, thanks!

The beginning while sitting at the computer in front of BeerSmith and composing a new recipe.

When you realize it's nearly the end of 2011 and can count on 2 hands how many purchased beers you drank all year.

Cheaper (and more fun) to build one yourself. https://www.homebrewtalk.com/wiki/index.php/Converting_a_cooler_to_a_mash_tun Unless building stuff isn't your thing.

/confused puppy dog stare

I started brewing because I like making stuff, and drinking beer. Now I brew because it's part of my job!

According to beersmith, I've brewed 22 5 galloner this year, but occasionally I forget to record them, so let's go with... 150 gallons. Now as far as wine goes, we've done about 500 gallons.

:tank: Hahaha! That's an amazing idea! As for the seed, toast them and throw them in the secondary for a nutty aroma! (Who needs head retention when making a awkward beer)

Wow, that took it to the next level. That honestly sounds a bit scary to me, but hell, I assume they survived it. Relax and pull those memories out of the back of your mind. I'm interested in the rest.

Seal it? I mean, it's a pumpkin. Not unlike a wooden barrel. Cut a properly sized whole, and jam a bung and airlock in it. mc_eric, thanks for the link. That's freaking awesome that they mad a pumpkin mashtun too!

So, upon hearing and seeing that Iron Hill Brewery in PA tapped a hole in a 600lb pumpkin, put a spigot on it, filled it with beer and served pints out of it, I got to thinking... What's to stop someone from attempting to primary ferment inside a pumpkin. I mean it's practically sanitized...

I'd be worried about the oils in the pecans in the hot mash. Maybe add the pecans to the colder secondary?