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I think I'd be leary of all the preservatives in Oreos, and all the other things in them too. Putting fruit, herbs, and spices in is one thing, processed shelf stable commercial stuff is another...

I think 6mo on oak might be a bit overpowering. But I cant really say, I havent personally played with oak cubes yet. But I applaud the idea of the beer. Thats exactly what I did. I brewed a RIS on my son's 1st birthday. And plan to brew that RIS every year on his birthday. I used WLP007 for...

I agree, Im my own toughest critic. But I think thats the life of a homebrewer. You see your beer as a "could have been". Could have been hoppier, could have been maltier, could have been this or that. Everyone else sees it as a clean slate of expectations, a new beer to try and judge on its own...

3 612NG natural gas burners from Bayou Classic. Now to get it all plumbed in!

wow! Italy! Thats really awesome. Thats on my list of places to see someday. After looking at the description of each on the Wyeast site, I think of those 2 I would go 3787. It seems like that might produce more fruity flavors, which to me would compliment the special B and dark roasts. 3522...

I just kegged a belgian stout. It was a partigyle from my RIS, but I used Wyeast 1581. It really has a Belgian/phenolic flavor. I even fermented at a low temp to keep it to a minimum (64*) Mine has plenty of roasted malts, and this overpowered the malts. I have never used either of those yeasts...

Yeah, I'm not exactly sure of how to make it either, but ive drank many of those. Schells makes some great beers. Its a bit sweeter than say a Leinie's Summer Shandy. I'm thinking its a low ABV Wiess backsweetened with sweetened red grapefruit juice. What the sweetener is, I couldnt tell you.

Hey, either way its an interesting tap handle and conversation piece all in one.

Nice! The pic makes it look like its made of marble

Operations Manager at a direct mail house.

Me too! I'm in

Very nice! I am still sitting on a 2012 and a few 13's I love Darkness. Going to go to Darkness Day this year.

Thats like cheating. And I like it.

Interesting. I did in fact use an O2 injection in my beers, and those did not retain head well. I think maybe the next time I make this saison I will try no O2 and see what happens. Never thought about that, nor heard of fobing. My beers were force carbed with a carbing stone, maybe I did it too...

I have the same thing in my current saison. The head builds nicely, then slowy fades off in to that. No lacing on the glass either. (Kegged beer FWIW) At first I thought it might be dirty glassware as the culprit, but even after a good salt/soda scrub, same results. Then i read up that citrus...

FWIW it was a great time. The weather cooperated, and beer flowed. I think my favorite of the day was Town Hall Brewing's 'Manhattan Reserve' A belgian Grand Cru on cherries. Had to be aged in whiskey barrels, because it tasted like a great Manhattan.

That sounds like a great recipe! Any pics of the beer? When you are listing your hop additions, you have "Citra/Cascade 1oz 5 min". Does that mean 1oz of each, or 1oz of either?

The final amount of collected beer in the carboy, plus the amount left behind in your boil kettle. plus the amount you boil off in the amount of time you boil. So you need to know Your final expected amount Your BK's dead space (if any) Your boil off rate Your boil time. Lets say you want 5...

Just wondering if anyone else is heading there. The wife and I were at APN #1 2 years ago, and it was really great. We missed last year do to the birth of our first child. Looking forward to this year though. Looks like even a few more breweries.

In!