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yw! There is something about the simplicity that makes it great. If you want a different texture, you can do half split peas and half lentils. The lentils retain most of their shape.

I work for the Uni and it's a different mindset (thankfully). The flipside of the coin is that we get paid much less than industry. At this point though, the benefits still outweigh the negatives so I stay. Here, layoffs are extremely rare and getting fired is pretty much unheard of. +1 on...

Try a sour mash on your next Wit. There are two ways of going about it (well three but I won't recommend that because it can definitely produce a nasty batch). One method is to remove a small portion of your mash, say 1.5 lbs and set it aside, heat to around 150, cover it and leave sit in a...

Maybe she has dementia or something?

That's the main reason I wanted the rhizomes. :mug:

Well, in pushes for milestones 60+ hrs are typical. But when I hired in I told them "I am not traveling". Period. With a wife and 3 young children there was no way I am dealing with that. I also refuse to work weekends. See the trick that all bosses play is they get you to do something once...

I didn't realize they came out with Homeworld 2. I am close to finishing TP on the gamecube (yes I said gamecube :p). Have been playing Elder Scrolls Oblivion on and off over the past year.

My advice if you are going to bottle for a while is to invest in a Super Agata. It is soooo much faster and easier. For the price it is well worth it.

I miss the competition days. :(.

How long is your typical sparge? Batch? Fly? Going too long on the sparge can cause tannin extraction (I think). I know that pH and temperature are crucial for this as well. Dark brews can become astringent if you add too much without enough pH buffer. The shredded husks can be suspect as well...

:off:Ya know, I see that type of thing all the time here. A store will not renew the lease because the rents get bumped and the thing sits. I have no clue how the landlord works that into the books. It would seem to me even if they are just renting just above cost that in the long run it is...

I am surprised pjj2ba hasn't posted yet. He did a "Swedish Baked Rye Beer" (or at least I think that was the name), it came out really swell. Essentially he took a loaf(s) and mashed it (I think!).

My stepfather quit with it (and something else, can't recall atm). Unfortunately he's got Emphysema. After seeing someone like that, I dunno how anyone could continue smoking. Here's the messed up part, I convinced him to stop a while back, which he did. About a year later he started again and...

Definitely *not* SFW Youtube = Team America moments

I used to game, mainly from the Unreal Tournament series. Our team was in the GGL Americup Invite years ago for 2k4. Wow enslaved my teammates though :(.

Wow, I've never even heard of that film! Sweet, I am always looking for more comedy! :D

I haven't used Oat Malt before, but have used raw Oats in the husk. What a pain to 'crush', you practically have to have close to zero spacing on the mill. At any rate as long as you get them hot enough you should be fine. The main concern is having no husk on it so they can be converted more...

I would wager you'd have a hard time detecting those flavors in a second batch. My reasoning (and I have argued this point before) is that when you look at proportionally how much of the actual liquid is left around to give that flavor back to a new batch it is so small. It's possible, but...

A few years back, I asked freshops about Bullion because I was particularly interested in the 'Black Currant' flavor component that Bullion is supposed to give. Along with what david mentions (which is the reason really why Bullion is very hard to come by) they suggested Brewer's Gold as an...

Hey thanks so much for this Kaiser! Mods, can you make this a sticky?