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The risk is greater but it's still a very small risk. If I'm making burgers I buy the ground chuck that day, maybe one day in advance and never freeze it. The Burger Lab is a great site for all things burger and of course, this topic has been covered. Anymore I usually pan-sear mine in a...

Meh, all I could find was a few different Hanssens and they're probably not very fresh at all. I'll let 'em settle for a bit and then decant and add some wort to the bottle...if anybody's home I'll pitch it.

I agree that the intent is likely CYA but it seems to me it accomplishes just the opposite and could actually put a brewery at more risk of lawsuit. By having site vistors click their age or birthdate they are acknowledging that they know they must do something to prevent minors from accessing...

Seen that script before...team misses opportunity after opportunity after opoortunity and it ends up being the difference. Would have been nice to know how the Japanese goalie defended penalty kicks, just kick it straight in! It was a nice run but...dammit. Congrats to the Japanese team.

Thanks to both of you, I printed out the list and will take it to the beer store after work today. It's all your fault if I walk out with $100 worth of funk. I was hoping to just keep it to one carboy (too many sitting around as it is) but I think I have a decent compromise: since I won't need...

I agree with passedpawn and Revvy. I'm no attorney and don't play one on TV. But imo, if you receive anything, even the guy buying you beers at a bar or him cutting your grass or claiming to give you a 'baby shower' gift, in exchange for homebrew it's technically a sale and; in my estimation...

I bought a pack of Wyeast Brett B and Brett L. I made a 3 qt @ 1.040 starter and pitched the Brett B into it, it took a couple days to start but appears to be winding down now. My tentative plan was to combine this starter (the whole thing) with the Patersbier (which is a 1.050/1.012 beer) in...

Bobby, I have that exact Chargriller and the mods do help. As is, it's very hot at the firebox end and not very hot (at grate-level) on the stack end. The instruction manual says to use whole logs but I haven't tried that yet (I wouldn't know where to get good meat smoking logs anyway). TBH...

And also consider that the FG is right around where a lot of beers finish, even though it starts way higher. Some people consider the IBU:FG ratio a better ratio to use than the ole IBU:OG (I think they're both useful and both can 'break down' in extreme cases, like IBU:OG does in this beer).

11 gage seems really thick, why so thick? And why a pan at all, I thought you had the pig roasting down to a science? To much fat/juices flowing out? If so, don't you dare throw that stuff away! And why doesn't PTN **** all over your projects like you do his? Want moar thread ****ting!

Anyone tried the decoction mentioned at the beginning of this thread? I'm pretty sure only 20% of the grist at 1.25 qt/lb won't even come close to raising the rest of the grist (also at 1.25 qt/lb) to 153* F. And the BBC guy emphasized 'quickly'...it's almost as if he's toying with people...

Maybe call the pesto mayo 'pesto aioli' and the mayo-haters might dislike it less, probably not though. And +1 to the bacon...or proscuitto...or my suggestion...iberico ham. Maybe make it into a sort of muffaletta-type-thing; sub tapenade for the aioli, then use iberico and fried halloumi...

I'm not saying the CO2 blankets the wort because it's heavier than air, I'm saying it does it because there is a positive pressure (of CO2 gas) inside the flask that evacuates the air. We had some 'inert gas abatement' studies done at work to insure workers were not entering oxygen deficient...

Apparently, they do actually exist. I've been snow skiing up there and I'd LOVE to live anywhere in that area.

I believe this, plus degassing the CO2 in the beer itself, to be the case. I think the amount of air/O2 in the flask during the main fermentation is tiny. I did a little experiment at work using an O2 meter, a large beaker (with a MUCH larger opening at the top than a flask), a stirplate, and...

They're no Alex Morgan or Hope Solo...or Tobin Heath.

Yeah, I was looking forward to the trip and meeting some HBT folk more than the actual competition. RE: my job, it's just the dawn of a new day. Everything will be fine.

I'm not even a soccer fan and usually find it boring but that game vs. Brazil yesterday was pretty damn good. That goal to tie it at the 122nd minute was a thing of beauty. Brazil's little BS tactics at the end of the game made the win even more satisfying. Things change so quickly!

Well crap. I'm going to have to bail on this as I got laid off Friday. I don't think my Pils was going to win anything anyway. It's not bad but just doesn't have enough hop flavor and isn't quite bitter enough. Good luck to those in it!

Thanks saq that's good information. I'm about to do a Roggenbier followed by an Aventinus Schneider-Weisse clone from the cake using Wyeast 3333 German Wheat yeast. Do you know if a yeast like that behaves similarly?