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Yeah I made that carmel vanilla cream ale. I am not too excited about it like the Cheesefood. If i were to do it i would use half of the amount of vanilla. I believe the Cheese man used 8 oz and so did I, too much vanilla flavor for me. The lactose leaves some residual sweetness. If you are...

Sounds fun to me. Hopefully it is carbed, love those bubbles.

Go to goose island! Evey thing aroud there is swill, old pile, miller and bud. It gets insane after a game in that area. There is a good calm English pub restraunt about 1 block south of Wrigley on the east side of Clark. That is were I go after every game. But if you want a frat party feel then...

Blighty, Do you like PWEI?

Screw the yankees!!!!!!!!!!! :rockin: :ban: Go Cubs!!!!!!!!!!!!!!!:ban:

Where were you keeping it? Did your neighbors kill you?

Whay the hell would anyone want to drink tomato juice with clam juice in it? Holy crap how could you get any nastier?

With high grav. brews like that it needs to age for a year or so. You can drink it before that of course but you will be suprised the change that will happen with a year or more of cool ageing. All the barley wine i have ever had has been carbed.

Did they have beer gas? Or did they look at you like you were crazy?

Yeah the warm temps were probably the problem. Some people can get away with a piece of tubing put on the faucet that runs all the way down to the bottom of the bottle. This does not disturb the beer as much and deoes not force the co2 out of solution. Start w/ frozen bottles next time. Are...

Yeah that is what i was thinking about using. but the others convinced me that is was a non-issue.

You can tell twist offs versus pry offs by looking at the side of the capped bottle in the store. If the cap has diagonal lines on it, whick match the threads on the bottles, then they are twist offs. If the caps look like your homebrew caps, just vertical crimps, then they are pry offs.

Planted mine last week in large pots. 3 each of cascade and nugget. You do plant them vertically correct? I used a manure and dark soil mixture w/ some time release plant food.

try praxair in hillside on roosevelt road 708 449 9300

Low temps = cleaner beers Higher temps = more esters However this is all dependant on which yeast you are using. There is nothing wrong w/ a slow ferment but a slow start will give bacteria a chance to settle in. So always make a starter for you batches so they get going right away.

I made a couple APA's and the dry hopping really turns it around. Try dry hopping w/ an oz or more!

They are also too freaking expensive. Why when you put a label like "wine" fridge on it does its price jump 30 percent?

what the hell is it?

Where is this Weekend brewer at? Give me their phone number so i can call them. What a bunch if idiots. Welcome to burger king, we are out of burgers.

Ask a local for some Hotdish. What area are you going to?