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I'm hitting up Octoberfest at the Fairgrounds tomorrow.

I've got a BA in History with a minor in asian studies. Build computers, watch anime, and play video games. But I grew up on a farm, restored old trucks and tractors, and been a liquor store stock money for rich folks. But now, I am a lowly mall security guard. Hurray for college degrees.

I was just kinda wondering. I was think of getting one anyway, so that I can sorta feel like I'm grilling. My WSM has been sitting for over a year without any use. I might go with the heat stick approach, or just stick with extract for a lil while longer.

Here's my situation. I'll be in a third floor apartment when I move this weekend. Not supposed to use any propane on the porch. But George Foreman makes and outdoor electric grill. Does anyone think it would work for boiling everything in the allgrain process?

I'm honestly coming to see how all-grain works. Other than that, I can bring the centennial blonde that just finished, or any other beer that is acceptable.

All I've got is some Centennial Blonde in the bucket right now. Kinda at a standstill till I get moved.

I should be able to attend for the first time. Just tell me what to bring.

The bourbon gets added at bottling, right? I might whip this one up sometime soon.

Cool, thanks for the info.

So, I have a general cider question. What purpose does the juice concentrate serve? Is it extra sugar to up the ABV, or is it for flavoring?

It was a cooper's wheat beer kit, a packet of WB06, and some table sugar for priming. We wanted to whip up a real quick and easy crowd pleaser, as I figured it'd be easier to move bottles than carboys when we move to our new place. I had to use a blow off tube with this. As soon as I racked...

So, my roommate and I wanted a really berry beer for our ladies. Went to the LHBS, and came back with a cooper's can, and threw that into the primary. Racked on to 6 pounds of berries, 3 pounds of black and 3 pounds of rasp, and left it for about three weeks. But it in bottles, and after...

I've got a raspberry/blackberry weiss in secondary. I used three pounds of fresh berries for each type, then pureed. The damn yeast went ballistic when it got ahold of the fruit. It's got a really good color so far, and gonna pull a sample this weekend to check for taste.

Honestly, the coolest part about this hobby, is the fact that you don't have to do anything constantly if you don't want. My roommate and I hadn't brewed for four months till we cranked out a berry weiss a few weeks back. I'm in the same place you are man. I get paid crap compared to my...

Blue Eyed Demon Brewery. It's what one of my old coworkers used to call me.

You guys would pick the day the Scorpions are in town to brew...

With most pvc, you can cap it full of boiling water and bend it easily. Less damage than using a torch.

My roomate and I finally got our wort chiller going, so we went ahead and brewed yesterday. Cranked out a Raspberry Chocolate Stout and a Blue Moon-ish Wit. Woke up today and the both were bubbling. I'd like to thank all the folks for posting advice here and there on this site, helped us improve...

I'm really looking into a kegging setup, not because bottling is a problem, but because it's one more thing to tinker with. My roomate, girlfriend, and I bottled our first batch in probably 30 minutes.

Welcome from Towson!