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Don't get me wrong. I wasn't happy about it. There was nothing we could do. We had just started sparging when that storm moved in. Death somehow seemed second on the list. Can you imagine the obituary?

We were under a tarp. Metal polls and all. (Safety first.)

Sounds good. Brewing this weekend. though it looks like it might be another weekend of brewing in the rain. I was sparging in a thunderstorm the weekend before last. Crazy.

Anyone in the Triangle area interested in forming a regular Brewing/Drinking Organization? Nothing too formal or Nazified, but a regular meeting to consume, discuss, trade homebrew; organize bulk ingredient orders; swap yeast; maybe try to organize lectures and what not. Or are you guys...

Or maybe it was "I work all day during the week." You get the idea. Teaching sucks during the year, but damn, a summer-long brewfest is not a bad thing to look forward to. Do you guys do most of your shopping at American Brewmaster?

I'm sorry I couldn't make it today. I work all week during the day. I'll take a rain check for a weekend. -Damian

First Question: Can you gentlemen stand another denizen of Raleigh at your meetings? (Looking for local beerheads to trade some homebrew with.) Second Question: Is the word "gentlemen" often misused?

Raleigh brewers? I'm there too. We should get a club going. More beer to taste!!

Beer and bread go hand in hand! As far as a recipe goes, I recommend you check out World Sourdoughs of Antiquity by Ed Wood. This dude spent a large portion of his life traveling the world collecting ancient yeast cultures. As a matter of fact, I believe Michael Jackson consulted him for...

Yes. For various reasons I could not get to the house where my beer is until today. It was doing OK. Just for kicks I made a sourdough culture from the trub and it is rocking out. I'll make bread from it tomorrow. In short, the yeast is all good, just not up to par when it was pitched...

It took a while but there was enventually yeast activity. I transfered it to the secondary today. Seems OK. If it tastes OK in a few weeks I will bottle it.

No, it hasn't fermented at all. I believe the yeast culture was is sorry shape when it was pitched. My suspicion is that the absence of any alcohol allowed the mold to grow. yarg.

I'm up in NY for a month, but I'm having a heck of a time finding supplies that are less than an hour away. Anyone know of a good brew shop on Eastern Long Island?

I brewed a batch of all grain two days ago. Left it. Came back to check on it today, no yeast activity and the entire surface area is covered in mold. I assume it is a wash, but a friend of mine is telling me to skim it, boil it, and repitch. Thoughts?

I saw the link. I was talking about a pic of YOUR system. You been drinking too much of that Janx Spirit with Zaphod, Janx? ;)

Do you have a picture? I'd love to see it. I may have to go with wood if costs run too high on the metal.

Take your time. I'm not going to start for a least a week. What size is that pot you have there? Roughly how much did you spend on the whole setup?

Nice setup. All that time you spent as a child playing with your Erector set has payed off I see. Post away.

I'm putting together my plans to build a "brewing staircase" for a keg brewpot system. Anyone have measurements and/or pics of their working systems?

So which one would you plant? (Assuming perfect growing conditions.) http://www.freshops.com/rhizinfo.html