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Until I get sleepy and go to bed. :drunk:

Let's get right down to it: I've grown tired of the typical IPA/PA/red/lager/stout crap. The bottle shop I work at just got a case of Brux by Sierra Nevada/Russian River. Now then: the most "sour" brew I've had would probably be a Framboise or something along that line, and I couldn't...

Should also note that no infection ever popped up. Boo clumsiness...hooray dumb luck!

Just racked to the Corny, finished out at 1.016 (right on the nose) so a respectable 8.6%. Slight alcohol burn, but 2-3 weeks conditioning will mellow that out. Taste test was super floral but well balanced over all.

If you have the $, look at getting a kegerator and a double-tap setup. I've got mine with hookups for each style, so I can run both my own brew through the Corny faucet and a commercial keg through the Sanke. Think it was around $400-ish for everything since I got the kegerator off of Craigslist.

Nikola Tesla. I would give anything to pick his brain for a few hours. And Matt Cain, just so I could sit in the presence of a perfecto pitcher. :D

Look on the bright side: your basement will smell awesome for weeks. My mantra: for the average 5 gallon batch, use carboys/secondaries that are around a 7.5 gallon capacity. Had mine for 2-3 years, never had a blowout. The extra headspace allows for some tremendous buildup without the risk of...

Just picked up a keg of Sierra Nevada's Kellerweiss. Think they distribute nationwide.

Keep it up, get a pipeline going, and you'll be the most popular guy (gal?) on your block. :rockin:

Easy calibration: pop it into a tall glass of room-temperature water and the reading should come out to 1.000 exactly. Anything over or under that means a defective unit.

All I can say is: Well, perhaps a descriptive is warranted here... The sucker-punch of lemon might turn a lot of people off, but I noticed a lot more subtleties as I went along that deserve merit. Light ruby/copper on the pour with plenty of puffy, marshmallow-esque lacing (quite sticky)...

Beer makes politics far more palatable.

Post of the year, Rev. :ban:

I forget the term, but for my last 4 or 5 batches, I've set my regulator at 20 PSI for about 12 hours, shake the keg like a madman, then let it sit at room temperature for about 2 days. Pop it on the regulator at serving PSI, let it chill, and you're good to go. Just a stylistic option, but I am...

Good catch.^

Same with agodfrey11. At least 10+ orders from NB, no problems yet. The fact that they're willing to take a loss on their mistake in some of these situations speaks volumes about how much they care about their customer base.

Erm, you guys realize that encouraging the making of hooch is a one-way ticket to Bansville, right?

6.5 gallon carboys FTW. Never had a blowout, even with my current 9.0%+ ABV double IPA going nuts.

Disregard...drunken idiocy. :o

*edited due to drunken stupidity*