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Yeah, you can definately save them. Bacteria is a living thing. What can live, can die. heh heh heh....:) Bake em in an oven....seems like the easiest solution. You could also probably pour some kind of chemical in them to blast the little buggers... but you might not want to put that kind...

Sounds nice. I just took a tour of Two Brother's Brewery in Warrenville, IL. The tour guy there said how important consitancy is...and I believe it! Of course there is a charm to craft/homebrewing in that it is slightly different every time (like grandma's spaghetti sauce)...but a set up...

This is....amazing! As soon as I get out of a condo and into a house with a yard, I'm growning hops. Saving this link. :)

I just brewing up a simple porter (it's fermenting now). I used 4 oz black patent, and 8 oz flaked oats. I think the oats will really add to mouthfeel. Black malt will add color, but not too much flavor, so keep that in mind. You can get flavor from chocolate malt. My porter used...

Hmm, thought it was much lower tolerace, like 9 or 10%...but maybe I was thinking of somehting else.

jasonsbeer, I will totally take a short drive for those fatboy kegs. Prolly can't get em till after the holidays though. I'm sending you a PM!

For me, each beer is a unique gift from the Almighty and deserves it's own name and label, at the least. Don't forget your beer is alive! We all want an identity, we all want to be known. :) ;) Plus, it makes remember's what's what (or who's who) much easier. :) I also label the boxes I...

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