Search results

That might work, Paul. I also wonder if it will really be that big of a problem - will the whole frame really get that hot all the way around, or just near the burner? I would never touch the area near the burner on the steel stand I use now. Why would I do it on an EA stand...

I've used Willamette as a dry hop sub in this recipe and I thought they were thisclose in aroma.

Yes, I do. Thanks, glad we could come through for you! I handle the East Coast states and Eastern Canada. Anyone can get a free Misumi catalog here. Click on the 2011 MISUMI Metric Mechanical Components for Factory Automation, it has the extruded aluminum products in it. Unlike...

Me, too! No cutting charges and we have a lot of coatings. I'm thinking of using 'safety yellow' near the burners.:cross: But 80/20 is good stuff, I'm sure you'll be more than happy. And $120 isn't too bad. Post some pics when you get to the burner mounting stage. I'm curious as to how...

I've been considering this, since my company sells Aluminum Extrusions and sells direct (no distributors like 80/20). How much $$ have you invested in just the frame? I'm also looking forward to seeing how you'll attach the burners.

Rauchmalt needs to be mashed. You won't get the effect you want just by steeping. Partial Mash info here. It's pretty simple and will help you get the flavor you want. Otherwise, the proportions look good.

I've never bottled this beer, but I have other lagers using WY2206 and had no issues. As for the yeasty flavor, maybe it has something to do with how much you used at bottling. FWIW, I always use DME when I bottle condition. Normally, I bottle from the keg. Try using this calculator...

Two pounds of Willamette leaf hops.

Try it. It wouldn't be a true lager, but I bet it would be good.

As you have admitted, your reaction was not good. You should have finished your beer (why waste good beer, no matter how angry you are?), paid, left no tip and complain loudly to the manager and to the owner, since he has acknowledged his appreciation for your business. If the bartender...

I found this years SA O'fest to be much better this year than last. But I only had it on tap; no bottles. I think I tasted some crystal malt in it, which isn't really to style, but I really enjoyed it. I preferred my own O'fest over theirs, but still, I thought it was better than some other...

I went with Pappers_Drunk_Again.:D

It's been banned in all public places (that includes coffee houses) here for a couple of years now and personally, I love it. Bars lost some revenue when it first went into effect, but that trend reversed within 2-3 months - maybe b/c non-smokers realized the law had gone into effect! My wife...

I'll put in a word for the Rock Bottom on Grand Ave. in Chicago if you happen to be near there. It is much better than most of their locations. I'll second Two Bros.; great place with good food. Try the fish tacos.

I find the price to be about the same as MO. I prefer GP and use it for most beers. Timothy Taylor Landlord uses 100% GP and Flossmoor Station's Pullman Brown uses a 50/50 mix with domestic 2-row.

I will, with some pics. I think our group was talking about taking it out of the barrel in mid-January, but that might change. I'll dry hop it for 2-3 weeks, remove the hops, then let it lager for another month before serving. If the January date holds, it'll be March, 2011 before I report...

Yeah, I knew that. I was more concerned with sanitation issues. I think I'd heat it in a bit if water to sterilize before adding post ferment.

Piece Brewery & Pizza in Chicago. Flossmoor Station is an easy ride on the Metra Electric University Park line. The Flossmoor stop is right at the brewery. I also love The Map Room. Also, check out Half Acre and Metropolitan. Jak's Tap near Greektown is one of my favorite beer bars.

I added a pound in the last pumpkin ale I did, but that was to the boil. Don't know what it will do after it's fermented.

We used to have several "Brew-on-Premise" places in the Chicago area. The problem is that they were pricey (>$100 for 12 gallons of beer, IIRC). I know a guy who got started in homebrewing at one. It was all-extract and had 6 kettles all set up. There were literally 100 recipes to pick from...