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In a 5gallon batch I used about 8lbs of pumpkin (about 6.5lbs of fresh and the rest was canned) in a 60qt cube cooler with a 5ft stainless steel braid and used no rice hulls. Had no stuck sparge issues at all. I've got 15lbs of rice hulls sitting here, but I haven't used them yet so I can't...

When ever I had to contact him I called his toll free number. That is the number he puts at the bottom of his emails when he sends messages to the AHA TechTalk email list.

I just puked in my mouth. Thanks for the link because it gave me some ideas for a White Russian Imperial Stout. But a White Russian imperial Pale Ale?

Have you tried reaching him @ 256-656-1924? Edit: Also Balto Charlie contacted me back in Feb 2008 regarding Tom @ KegKits and hopefully this isn't a new trend we are seeing with his customer service. I can tell you that Tom is anwsering his emails because he just sent one on Wednesday...

To be fair are you saying that as a whole AHS is losing money every quarter? With all due respect, we all love your shipping prices but I think we all know that you make up for that (when you can) in your every day prices for other items. It is truly great that you offer a flat rate shipping...

This was supposed to be my 2008 project but has been pushed back to early 2009. Have to build the bar first! And you mentioned exterior design ideas.

It may look very red in the fermentor, but I bet that it will hardly be noticible when you pour a pint of it.

If I can get one on this hat or maybe one of these. I wouldn't mind having it on one of these either. Prices?

Hopefully I'll have time this week to make the kit I bought during the last sale. I'm thinking about splitting the batch in half and dosing 2.5gallons w/ 1/2-1oz of the flavoring.

I add mine to the mash. I used both fresh pumpkin and canned pumpkin in my Pumpkin barleywine and I'm happy with it. If you use fresh pumpkin get the pie pumpkins and follow these easy steps. 1.) Cut in half 2.) Scoop out the seeds 3.) Put just a sprinkle of brown sugar on the inside of...

I can't say that I've used 3068 with that little of Rye. Most Roggenbiers have at least 50% rye. Really what yeast and hops you use are going to be dicated by if you want to make a Rye PA or a Roggenbier. If you want to make a RyePA your last post looks good. If you want to make a...

Try CafePress next? WTF does Jeff Bridges have to do with this? That is a picture of the Dude and damn it he abides!

Just my 2cents here. (Which considering the current exchange rate isn't worth much) I'd drop the flaked rye and the 3068 yeast. Banana and clove doesn't sound appealing (at least to me) in a Rye PA. I say stick with the DME & malted rye you have. Add .25# Carapils and stick with the 50-55...

I was under the impression that without some sort of advanced formula you can not use a refractometer with fermenting or fermented wort. Ie. you would only use a refractometer for the SG. Have I been misled?

+1 I hate 10 character limits

I had the same problem and as I see it there are two fixes for it. 1.) Lower the burners two inches. 2.) Put the keggles two inches higher. I opted for option #2 as a temporary solution. I bought some 2x2x8 patio pavers for 38cents each and used a mason chisel and chopped those suckers in...

About the best I can find. What you are looking for will not be cheap. http://www.kvmhq.com/servlet/the-1030/NTI-Mini-Server-Environment/Detail

Please lets not go there. :mad::(

I use it in my fermenation chamber, which is a 23cft chest freezer converted to maintain 65deg w/ a Ranco controller. I used DampRid for a while, but even then I still had small pools of water on the bottom from the condensation running down the inside of the freezer walls. Installed that...

Spend the $23 and don't worry about it again. http://www.amazon.com/gp/product/B000H0XFD2