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^ that and you can get a 52qt for under 40 bucks.

Where'd you find those?

Shook up my bugs and yeast, and finished a keg so I could have an empty for tomorrow. *someone's gotta drink it. Figured I'd take one for the team*

Experiment from the beginning! You'll enjoy it more. Don't stick to the 'rules', they are mainly just a guideline. Sometimes 20% max really means 40% is perfect. Don't waist your time with IPAs, you'll never find one you really like enough to brew again. (12 down, luckily my friends enjoyed...

Coffee.... Gotta pace myself, my aunt and uncle are driving down from Petaluma with a load of Langunitas and Russian River.

^ Haha! "Dude, what's this off flavor? Here, try it."

Do you mean, there are two types if people, those who pee in the shower and those who lie about it?

Some more sour lemon while I watch the battle of bugs vs foam.

That's better than wasting some damn good beer.

Sounds like a good excuse to me!

NOT bacon

Bacon addiction

Did he wake up?

Thanks for all of the info! I'll be watching this one just waiting to pounce on the first one I can fulfill!

A little off topic, does anyone remember Red Wolf ale by Anheuser Busch? Man I loved that stuff. When that came out, I stopped drinking crap beer. I'd love to try one of those now.

Then that is the perfect one to use.

I've only traded once, got no feed back, but he posted pictures of what I sent. He hasn't sent mine yet, but has been in constant contact because something came up with work. I guess, how does one go about trading more? I'm really hoping to get to do it with the MAW soon. Some of the things...

Yes, I agree with the less heat. Also forgot to mention that when I do use heat, I add a little Pectic Enzyme in just in case. Too much heat and things can get very cloudy, quickly.

If the barrel is your secondary, I've had good luck just using your normal yeast in primary them when racking, add Red Star Pasteur Champagne. From my experience, it's been good up to 15.3% and doesn't change the primary taste much. I've hear that you can go past 20% with it, but I've never...

Ok, I've used them. I pasteurized them on the stove, chilled, then added them at 1 week in the primary. First attempt, way too bitter. I put 1 puns in 5 gallons. Second attempt, I peeled half a pound, still pasteurized and added a pound, that was good. Peeling is a pain! Then I sliced them...