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If anyone was at the South Philly Taproom Tuesday, I was the skinny dude in the Troegs workshirt. The firkin of Flying Mouflan we had was damn tasty. The cool people at the SPTR also had all of my favorite Troegs seasonals on (Nugget and Elf)...it was a good time. I would've liked to get to...

Phenomenon. And this thread is awesomely hilarious.

May 2nd? Brewing a hefeweizen or something light because it'll be ready in June when it starts getting really damn hot.

I did an oatmeal stout yesterday with a friend from work, it was easy as pie. I borrowed a cooler mash/lauter tun from another co-worker, my friend and I figured out strike water temp, milled some grain, and went at it. Hit the mash temp I wanted perfectly, mashed for one hour...

I took advantage of the weather...inside haha. The drive to where I brewed was nice! Brewed an oatmeal stout at my place of employment, Troegs in Harrisburg. Having a hose-able floor, a hot water tap, several turkey fryer burners, multiple propane tanks, a counter-flow chiller, and a nearly...

A fellow employee of mine is going to show me the all-grain ropes, and he and I are going to have a brew day at the brewery (nothing like 200 degree water, nearly unlimited grain and hops, a yeast lab, and hose-able floors for brewing!). He is going to do an imperial stout with Belgian yeast...

First two days were pretty nuts. Monday we bottled 1900 cases, a single-day record for them. And it was all Nugget Nectar :ban: Today I cleaned 56 sixtels and 47 1/2 kegs and filled them with Pale Ale. My back hurts haha those damn things weigh a ton. And they do hook us up with beer...

Troegs (represent!), Dogfish Head, Red Hook NH. That's it. Although I'm going to Victory on Saturday.

11.2 oz bottle of Chimay Blue, $5.99. Not counting the $6 Miller I bought at the Eagles game. Ridiculous.

Troegs. I'll be helping with the bottling line, and wrapping pallets and moving stuff around...pretty basic, but it's still awesome. I start bright and early tomorrow morning. I'm nervous/excited/stressed. But I can tell it's going to be sweet :rockin:

Cough syrup is exactly how I describe it, too. Cranberry lambic? I don't even want to go near that.

I can tell I'm going to like my job. I start Monday. Of course, the whole living on my own thing is kind of terrifying. Good thing Harrisburg is cheap to live in, because breweries don't pay much! Also, kinda depressed that I spent $100K on a Music Recording Technology degree...and then...

93ish heavenly IBUs.

Do you mean the foamy-looking stuff on top of the beer while it's fermenting? That's krausen, it's perfectly normal. Dry yeast should've done that too, though.

I just tried the first bottle of my Mild the other night, same yeast too, I was very happy with it. The only thing I'm bummed about is that it turned out more pale ale-colored, rather than a brown ale.

Awesome, the ones on Brewer's Lair are pretty cool too.

All my bottles get labeled on the caps, a number and a letter. The number is 1-48, order in which it was bottled within the batch. The letter is a letter that somehow relates to the style (K- Kolsch, E-English Mild etc) and is written down in a key on the very front page of my notebook. I've...

I got a girl drunk on a few bottles of my IPA and good things resulted. Is that what you mean? Haha.

Without even trying, I just did this with my tripel which is fermenting now. It was down in the shop for a few days at 60* and it was too cold, so I moved it upstairs, now it's 69 or 70*, and the airlock is going effing nuts. A bubble more than once a second. I'm a genius and I don't know it...

Hells yea! Eagles are taking down the Giants next week woooooooo. Ok, I was nervous as hell for most of that game. I'll admit it haha.