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I would be a bit concerned/interested about the papain content. Papayas and a few other fruits have a strange enzyme in them that does some interesting things. It breaks down protein fibers in meat, prevents gelatin from becoming firm (by digesting it, if I remember correctly)

You could turn a large rectangular cooler into your HLT. You would heat the strike water in your BK, pump into mash tun. When you're about 1/2 way through the mash, get your sparge water to proper temp, then pump into the HLT, freeing up the BK. *midpost edit* Yeah this is a two tier setup...

I would have stepped it up as well. I don't ever refrigerate and pitch, don't feel the need, plus I don't like the temperature shock idea. Plus you want to pitch as many healthy cells as possible, so keep that yeast growing as long as you can! Of course, 36 hours before brewing is usually about...

I think it was part of the Allspark from Transformers.

So after doing a side by side tasting of the Real Deal and the HB'd version here's what I got. AROMA GD: smells of raisins, caramel, brown sugar TC: Peach, slight hay aroma. APPEARANCE GD: Deep deep brown. good thick head pale brown in color. TC: Head similar color, dissapating quicker...

See above notes for disclaimer. Also, I found out tonight I can only really evaluate two beers in a night effectively, although I think this oatmeal stout might be a bit stronger than the taste lets on. Aroma Clean, lightly roasty, touch of burnt sugar Appearance Deep brown head, quickly...

Here's my first review. My tastebuds have been out of wack since a bad sinus infection and a failed attempt to quit smoking lead to a slight increase, so I apologize I haven't got my reviews out sooner. I make kind of a ritual about it, so it takes a lot to get me motivated to do it. Con, here's...

Here's what I've got. After one run, I feel like I'll be recommending it to the mini-mashers out there, and those who make a lot of smaller 5G or 3G batches. Medium gravity, 5G brew was a lot of grain for this to take. It worked out much better when I moved it up from 5 to 6. I chose...

My concern is that, as a gum, mastic is either going to thicken or cloud your beer if any heat is applied. I have no personal experience with it, so I can't tell you if it will dissolve into liquids at room temperature, but I'm thinking it might. And from what I read, it is a fairly delicate...

I'm breaking it in today. Pictures will ensue, I promise.

Not sure if you got any of the fruity flavor that turned up in mine, which I was really looking to accentuate. I had a local homebrew guru (not to drop names for you MI people, but it was Fred Bonjour) taste this and he said I needed to mash lower and get it to dry out a bit more. Mine ended at...

And the best part was I didn't have to spend a dime. Had everything at the house already.

I'm hoping you passed the bug on...I've been very intrigued by Berlinerweiss and I can't find it anywhere to try it. So I think I'm just going to have to make one.

10 lbs 12.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 53.09% 5 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 24.69% 1 lbs Wheat Malt, Bel (2.0 SRM) Grain 4.94 % 12.0 oz Caramel Malt -...

This is probably most of the problem here. Warm beer + cold draft plate = Lots of foam. If that's not the problem...what about taking it in uncarbed and go for the quick carb technique? From what I understand overnight will pretty much get your beer carbed more or less....

Here's the new addition...I fashioned some wind shields out of the old aluminum pot that came with my first turkey fryer. It was quite easy, that stuff cuts like butter! I left the handles on for the novelty, otherwise you wouldn't know it's a pot. Here's the top (with pot handles)...

Bottling today, pick out my extras, grab freezer packs from work, and ship early this week. Definative plan. Now to plot out my packing method. They keep getting better every time.

I agree. And in case no one looked it up, Richard (or Ricardus) 's answer translates to either "He/that which protects us" or "He/that which we serve."

I'd like to note that while I have not shipped yet, I had planned on shipping my boxes with those lovely little frozen gelpacks that everything frozen comes into our restaurant with, so that should help retard the heat as well. Sorry I haven't gotten your beers to you yet, but I promise it'll be...

I feel like the Barleywine should have it's own thread, but as far as the extras are concerned I personally feel like just a PM will suffice, or if the brewer has a recipe thread for the beer that would be an appropriate place for it as well.