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http://probrewer.com/vbulletin/showthread.php?t=6318

Try with fresh orange zest and toast your corriander seeds a bit before grinding them and adding them. You can listen to the Jamil show on the topic: http://www.thebrewingnetwork.com/archive/Jamil03-13-06.mp3 and read this: http://www.probrewer.com/vbulletin/showthread.php?t=1812 Lots of good info.

Get a 55lb sack of base malt and try to finish it while she's gone :) Do the 10 gallon batches if you have all the eqipment. Brew as often as you can while you have time. AG is no more complicated than any other brewing procedure, it is just your first time.

You can make the bottling bucket a MLT. The extra cappers aren't really neccessary. The tiny brewpot will not be very useful if you're going AG (probably why the false bottom is still in the package). I would hesitate to use someone elses used buckets for fermenters. Great score.

You can do this if you are eager enough (read, impatient enough). It is not a perfect system, but it will work ffine and you will enjoy the wort chiller all the more. BUT be very careful moving that 50lbs pot of sticky boiling liquid. Hospital visits ruin the weekend!

Isn't a new counter pressure filler around $50?

I'm using a mac (with out Office) so the power point won't run, thanks though. Brett is a lot faster and easier than sour beers, my beer started picking up distinct pineapple notes after a month or so, 4 months on its great. I just added some starter wort to a freshly emptied bottle of Orval...

Liquid yeast can be slow. I have better luck with Wyeast than White labs (but that varies based on how the suppliers treat the yeast before you get it, Wyeast stands up better to international travel). Make your starter a couple days before.

The Brewing Network played a great talk from Vinnie Cilurzo about sour beers, wine barrel s and Brettanomyces. http://www.thebrewingnetwork.com/archive/dwnldarchive07-07-07.mp3 I just got a nice brett culture going from a bottle of Orval. I am now spiking every beer where I'm not totally satisfied.

I think it's a starch haze with wit beers, a yeast haze is for wiesse beers.

I only secondary if I'm using brett. Otherwise 3ish weeks in the primary is good enough for award winning beer.

My beer shop just quadrupled their selection of Belgian beers... from one to four. Lucifer, Hoegarten, Lindemann's Peach, and Hercule Stout. I got a couple bottles. At 8.4% ABV it is a wonderful Imperial Stout, full of dried fruit and a rich toastiness. It finishes with a roastiness I...

The gas lines should be fine. THe beer lines should be done with every keg. There is some debate as to what you should use for sanitizing hte beer lines. I have heard claims that star san can leach a vinyl tast from the hoses, but many disagree. I haven't had the experience.

I dunno, that co2 tank takes up a lot of space. :)

With one of these: and an drill you can make anything into a tap handle (well, not anything, meat wouldn't work, or a cat, but lots of things). I'm just using oak, though.

I'm glad to hear that. I was picturing black and white closed circut tv so you could sit in your booth and watch the people in some other part of the bar. I would pick my nose less in such an establishment.

I plan to open a brewery, so it is cheap advertizing. Once we open friends MIGHT get a discount :)

I am starting to keg my beer. Here's the most thorough site I've found http://www.leeners.com/kegginghow2.html

Nice name. I think video cameras and tvs would result in zero repeat business... unless there's a big voyuer/ exhibitionist scene where you are.

I always thought of using the breast milk bags for freezing yeast (yes, I recently had a child). They are smallish ziplock bags designed for freezing breast milk. I do not know if they would be sanitary, but I imagine the standards for baby food anything are pretty high. You can google...