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Yeah something like that :fro:

My boss has been to my Oktoberfest. :D

Well, what is unfortunate is that the reporter used a term that prior to the perverse depths of the internet really wasn't a term. I never heard of the term 'fisting' until recently. Very poor choice of description.

I think one of the major points is to keep your flame medium-low and cover the 'pancake' with foil or a lid before the first flip to help it steam cook through. You want it to brown nicely, but not before the inside has cooked through. Man just thinking about this is making me want one....:D

Most folks have been saying the same thing. It's quite different, but very tasty as well. It's not really as messy as it looks.

? :D The batter link works. It's mostly the flour, egg and Mountain Yam that kind of bind together the shredded Cabbage (and other optional ingredients).

*shudder* I had a cigarette at a party this past December. Never again. I was shaking like a leaf and felt so nauseas. Horrible experience. I couldn't imagine sucking on dip ever again. My uncle caught my cousin once, made him swallow all of it. egads.

I have done some off-the-wall stuff indeed, but really only recently. Some are just excursions, others use a commercial idea as a springboard (like Young's DCS). These all get bottled though as the intention is not to be a session beer, but something unique and interesting. However, I like...

As has been asked, are you more of a traditional brewer or experimental? English? German? American? Belgian? That is really what you have to get to the heart of. Now granted some types may do better in your locale than others, your extension can probably help with that (maybe). The way I view...

Welcome to the forums! I believe there may be some, you should search around in the ingredients section for Heather. If not, I am fairly certain The Homebrewers Garden has a recipe. :mug:

It's probably for several reasons. I find that I get headaches from a local brewery, and I am convinced it has to do with the short turn around time. I have never to this day gotten a hangover from homebrew, my own or that brewed by others.

:off: I highly recommend homebrewers (and anyone interested in cooking) to pick up a kitchen scale capable of resolving in 0.1 gram. It is probably one of the most invaluable tools in my kitchen.

I planted some Paw Paws this past year (along with a bunch of other stuff). Can't wait for them! :D As to the Cider, all you'd need really is some bittersharps to blend with the sweet apples really.

To the CO2 question, sure it may have some effect (I really don't know). But what I do know is that I have bottled beer that has aged fully carbonated just fine. For those that want a quick turn around time, start looking into Hefe's and low gravity Ales like a mild.

Uhhh, wow. Played out like something you'd see rated highly at a film festival :D. If that were part of a movie people would be howling :p

Near my father's house (an adjacent county I think) it has happened twice where one just strolled down into someone's back yard and stole off with their kid. More recently there was the news of the one that was waiting on the mountain bike path and picking off the riders. Granted it is rare...

If we were used to this type of stuff, (Rattlesnakes and Copperheads are very rare and don't hunt humans :D) it wouldn't be such a big deal for me here. But even the Game Commission denies that Mountain Lions exist in PA, even though the evidence is mounting. Sitings are becoming more common as...

Having fresh cane sugar would be a nice thing to try in one of the darker Belgian type things. Since you are cooking it down from scratch, you can add something acidic to it and then caramelize it to your liking. Just keep good notes if you want to repeat it in the future. Maple is 40:1 iirc. :D

That works out like this: 8 (fl oz of extract)/ 640 fl oz (ie 5 gal) * 12 fl oz (1 bottle) = 0.15 fl oz per bottle of beer as per the instructions. This is just under 1 teaspoon. (0.9)

I'd search the forums for "Lambic" because there are loads of threads in the archives about this. Essentially you want lots of starch for long term support of the microflora. Lambics take a very long time to mature so you won't be able to make one by your birthday.