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Hilarious

Ouch!

I would make croutons for a side salad to be served with an appropriately paired meat entree once the beer was ready to drink.

Yes. Bottle in another week or so or when your hydrometer tells you to. Store at 70* for 3 weeks in bottles, then chill and enjoy.

8oz Maltodextrin at bottling time. You can boil with priming sugar. Mash warmer next time and bump up the oats to 1.5 lbs.

Either the author should change his name, or the editor should change the title.

http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/ The above except use a crock pot as a primary. Gently spoon out the grease at about 5 hrs, pull blade out at 6-7 and shred around 8 and serve. YMMV

Every beer is different. More complex beers take longer to condition. Beers with Higher IBU, Higher Alcohol, or complex flavors may take longer to mellow and accentuate certain notes. Even a simple beer will change with age. More often than not, it leads to a pleasant surprise. I try not...

Belgian Wit with BBQ Brisket American Pale Ale with Dr. Pepper Pulled Pork Apple Cider with Chicken Salad

what happened to the beer in the busted glass BMB? Did you starsan some duct tape and RDWHAHB? Rack into a spare? Just curious. And the plastic BMB I have is flimsy such that if I put any pressure on the side while moving, it will squeeze like a 20 oz Aquafina in Lou Ferigno's hand. +1...

yeah, spares are a good idea. I wonder where one could pick some up?

I grow palm trees from date seeds in 2-liter bottles filled with a mixture of sand and horse manure. After a couple of years, I move and have to throw them away. Lather, Rinse, Repeat, in the next city.

I agree your beer will be fine and as I read this I added "Get in my Belly!" after every sentence. +1 on the Maris Otter, but that's personal preference Your mash temp may have dropped, or a long sparge time and no mash out may have allowed more starch conversion than you planned. An...

Well done! Finally, somebody put the hot side aeration issue to bed once and for all. Eff it, it's hot-side. Hot side doesn't matter. Gospel. I like it, and I'm using it as my go to phrase for now on. Eff it, it's hot-side. Thanks!

I thought this guy was funny: https://www.youtube.com/watch?v=PE7nAMjly84

^ This. We love our cider with 1/2 cup Splenda and 5 oz corn sugar added at bottling to 5 gals apple cider. Let it go (let it go, ...., stupid song) for at least 4 weeks. It will be worth it. Enjoy

1. How do you know it's finished? Take another gravity read in 3 days and see if it's lower. 2. What is your recipe. Run the entire recipe, including DME through a brew calculator. Normally a lower mash temp gives you more fermentables and a lower FG, so maybe your mash was higher than you...

You don't want headspace so make sure the bucket isn't too big for the volume of your cider.

Scored 2 Sam Adams glasses and a pair of ceramic steins from the Goodwill yesterday, all $1.99 each. #winning A tall Erdinger glass was $2.99

poured instead of siphoned