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NYG. End of story.

Football trash talk and beer?!?!?!? No, no way

Don't remember where I heard it or if its already been posted but brewing your own beer to save money is like buying a boat to save on fish sticks.

Emailed them asking about it and they said "details are cloudy right now" but also that they'll be sending out a newsletter when it opens.

Am looking forward to hearing how it comes out. Thanks to OP one of these is making it onto my to do brew list. Best of luck friend.

I looked up the Scottish on beer smith and am on the same page as you for a golfing beer but definitely want to cook one up sometime soon. Thanks for the link to the thread, am going to check it out now.

I have stc wired up for a heater just haven't decided on what to use yet. I'm in northern ct so I have a couple more months but have been leaning toward that ceramic reptile "light". Have one of those flexible light fixtures that my friends wife was going to throw out cause the base broke. Any...

So I was given a 50lb bag of old rice hulls from the winery I work at and was wondering if they'd be safe to use in my brewing. Just worried about the age and the fact that the bag was opened. They looks fine and do not smell rank. Hopefully this is a stupid question and everything will be fine...

Have never used but want to learn more about it. Anybody else have any experience with it?

Am also very intrigued by the Scottish 60 shilling you mention. Have never heard, what is it and where can I learn more?

Was thinkin all the same, though a saison did slip my mind. Have never made one but definitely on the to-do list. A nice lager would be great but like you said by the time it'd be barely ready it would be time for "the infamous heavy pumpkin" (not heavy in the normal sense, just dubbed by a...

I have all this new fangled equipment and am tryin to come up with my next brew to try it out on (any excuse I can get). Figure it being golf season and all I'd make a little something for the course. Basically what kind of beer or what characteristics do you think would make a good for a good...

I actually just did this with a cider I made. First time I've ever done it but the cider is clear as heck (normally really Hazey for a couple weeks) I only did 5F a day and down to 35F. "Lagering" it around there for a couple weeks now. Long story short, worked great for cider.

Same. Used a hacksaw on my first and my dremel in my second. My drill was on its way to the grave at those times but also wouldn't want to sit and pop all those holes. Only 1 stuck sparge and that was due to me having a bit to much of the devils nector.

Ah you poor sap, have been there. Rolling pin didn't work worth a damn for me. What I finally ended up doing was throwing about a handful in the blender and hitting the chop for literally a second until I got an acceptable crush. Takes forever but at least your only doing a little. I got screwed...

I've always been a strong believer in rehydrating. have made batches without doing so but usually make the extra effort. Should be fine either way.

Well I'm damn glad I didn't do it. Thanks for the heads up all, saved me a fiasco and research time.

Was wondering this myself. My chamber isn't up and running yet. Dunno if it'll harm the fridge or screw up the cooling of it but was thinkin about cutting the freezer out and using a compression fitting to reattach the lines. Haven't really looked into it yet because that is a bunch of steps...

2nd that.

Well here she is, the old "look what I found in my grand pappy's shed" ferm chamber. Gotta grab some coating and caulk tomorrow and then she's going on the fridge. Am going to eventually plank around the fridge but a bit higher so I can build a hidden compartment to mount the temp control, keep...