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Good clean fun...with Steffen & Jane. Reminds me of The Dixie Dregs. me stoopid too, can't get it to NOT embed, it just does.

Here is an extreme; a large air handler from work that supplies 100% make-up air to some chemical labs, in Florida, on a 90* F, humid day. We have several of these at our facility. The lighter is just to give an idea of scale. It drains similar to this this non-stop, 24/7/365 (obv it varies...

I use a 1/4 cup stainless steel measuring cup. I just stick it in the freezer and set a timer for 4-5 minutes. As long as it's between ~60*-75* F I call it good and don't sweat getting any more accurate than that. I also make sure the probe is well rinsed with DI/RO water right before I...

Most of the people itt must make some badass beer. My homebrew usually just isn't as good as a good craft brew. And my dog isn't very smart either. My farts stink to high heaven, but I will admit my dog's are even worse. Musicians learn to play by copying other's music. That's one of the...

I always freeze leftover wort (but leftover from the boil; i.e. sterilized) and use it in starters.

Well at least you have the report and can proceed from here. Going back and reading the responses, which were all over the place, it's not surprising you weren't sure which way to go.

Not sure how much I can help because I've only done one partigyle and it was just last weekend. I also did two 5 gal batches but one with an OG of 1.082 and the other at 1.048. And I 'cheated'.;) But here's what I did. Basically I had plenty of DME on-hand (by design, I needed to use up a...

I used to go there (at the old, larger location) back in the mid/late 90's and it definitely seemed they were more 'into it' back then. I still have and use my glass blowoff tube I bought way back when. Never seen that anywhere else.

Even if that cocoa comment were true, dutch-process cocoa is processed with alkali and isn't nearly as acidic. The pH has been fine on the chocolate beers I've done (measured with a calibrated pH meter). He's never heard of CDA (i.e. cross-dressing amateurs)?:D

Thanks Mike. I noticed you guys added a tiny bit of Special B to the recipe on the site (unless I missed it itt). Is that just for some added complexity? I always go by 1/16s of a pound (i.e. ounces) and the black malt is .1#. I'm trying to figure out if it's .063# (1/16#, rounded up) or...

FWIW, I did get a response to my last e-mail and was told the venue for NYC had not yet been chosen but would be very soon (nothing new here, just mentioning it). I only had one ounce of Saaz so I was forced into my 'artistic impression'. I'm also dry-hopping (not with Saaz).

That Munich malt is OK for just a pound but don't use it as a base for a German lager. It's made from 6-row malt. Their Bonlander Munich is made from 2-row. All the good continental stuff is 2-row (which is what you want for using a lot of it as a base). And good luck!

But it still says on their website: It's not the first time they've been weeks/months behind yet the website still says 'fast shipping' or some such nonsense. But they are shiny.

Homebrewing costs less than buying commercial beer.;)

Brewing the Traditional in about 10 days when the Patersbier is done, using (some of) the 3787 cake for this. I thought BLAM said the FG was 1.013 (rj posted same a couple pages back) but I'm just going from memory and I may be getting it confused with Sint Bernardus Abt 12. That might...

That reassuring, I thought I had been left behind. FWIW, mine is 'secondary-ing' in a corny keg. Hope to rack clear beer in a couple of weeks and let it sit for another month. Didn't taste bitter enough out of the fermenter.

What have you guys received as far as confirmation? When I first registered, back in early April, I got a confirmation e-mail along with a copy of the R&R. But I haven't received anything else since, even after sending e-mails/g-mails asking for any info (got no response to either). Has the...

Starsan works pretty well too.

I did a partigyle with decoction and 90 minute boils yesterday. A Doppelbock and a Patersbier. 9 hours start to finish including measuring/crushing grain and building brew liquor. Could have been a little shorter but I ran out of propane mid-boil. I BETTER like the process!

Or a huge collapse. I didn't see it, which one would be more accurate; comeback or collapse? Guys on Mike&Mike said Miami was celebrating quite a bit after they went up 15 with 7:xx left to go, then went for some ill-advised 'dagger threes' that missed and allowed Dallas to get into...