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Hell yeah! I've been listening to Deconstruction almost constantly. I doubt I'll see them on this tour, but I've heard their playing "Stand," and "By Your Command" from ZtO. I'd love to see that. :rockin::rockin::rockin:

:rockin:

I think it could work if you knew roughly how fermentable it was so you didn't make bombs. As for what I plan to brew, it would probably be delicious, but I'm looking to keep it in line with the Northern English Brown guidelines with the exception of the nut additives. I think the maple would...

Thanks for the advice. I'm looking forward to making this one, as it's not a style I typically drink. Had a Sam Smith Nut Brown the other night, though and really enjoyed that.

I thought I'd follow up for anyone interested in this in the future. I used about .5 oz of the chilies (10-15,000 Scovilles) which was about 5 of them in about 1 oz of Mezcal. When I added it to the batch, the mixture was pretty hot. About like the hottest wings you can find in most places...

Hey guys, I'm looking to brew a small (2 gal) batch of an English nut brown ale soon for a friend of mine. He wants to try something that REALLY gets the nutty idea across. I started messing around in Beer Smith and put this together for the base recipe: 1 lb Amber DME 1 lb Light DME .15 lb...

I actually prefer American Dad over Family Guy, though it is starting to show signs of running out of material. Something about the character development feels slightly deeper to me, and the many of the jokes are a bit more thoughtful and subtle. Of course Francine also married an obnoxious guy...

I watched Dead Man a few months ago. Not bad, but not at all great IMO. I've got a film degree, so I'm no stranger to slow or out-of-the-box films, but this one failed to grab me. As for my recommendation of a better movie -- Oldboy.

I'm going with Francine all the way.

Last question (I think): I've read dozens of threads here about adding chilis, but none have really given much guidance on how much to add during the secondary. I'm using dried japones chilis (the small red ones you get in Chinese and Thai food). They rate at 10,000-15,000 Scoville units...

Okay, new problem. I can't find dried chilis anywhere in my area (Charleston, WV). How should I go about preparing fresh chilis? I've heard slicing them and removing seeds. Any particular reason this is best? Could I roast them a bit? EDIT: Nevermind, I found a huge stock of different peppers...

Good news. Thanks for the responses. I feel quite a bit better now. I think I was under inexperienced stress to do everything as quickly as possible to minimize the risk of infection (probably would have been fine any way), when suddenly three or four things not related to brewing started...

Brewed a 5-gallon batch of IPA from a kit last night. The finale was a bit hectic with lots of distractions. I ended up doing a few things out of order that made taking a measurement difficult. Bottom line is: the beer calls for an OG of 1050. After bringing up to the five-gallon mark, I only...

First off, greetings everyone -- this is my first post here and this looks like a great community I'll come back to often. :mug: Now to my question: I'm preparing to brew a two-gallon batch of American pale ale with dried chili pepper added in the secondary with the dry-hopping. I'm trying...