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I have never hung fowl, what is the procedure?

Yeah see the thing is, the way I see it is you can flounder (and waste precious time) or you can just pick something and run with it. It's not terribly easy to change career paths but make the best out of what you are doing in the meantime and figure the rest out as you go along. Just don't take...

Yeah long time a comin. My Tripel is hitting it's stride, it's been a very long time.

That is not entirely true. You don't have to do that! "# The temperature difference between the primary phase and the lager phase should be roughly 10°F. # Nominal lagering times are 3 - 4 weeks at 45°F, 5 - 6 weeks at 40°F, or 7 - 8 weeks at 35°F. # Stronger beers need to be lagered...

Well the thing I have noticed with my nutbrown that after it hits a certain time frame, it goes downhill very fast. It's not bad then, it just is not what it once was. I'd vote for number 2 coupled with a little of number 3. Write down your timeline. Brew it again and compare.

My coworker hunts a lot of Pheasant. I see them hit on the road this time of year a lot. Nice work, did you hang them?

*giggle* :D

Anyone have a good source for nibs? I have wanted them, not just for brewing.

That's some good advice right there :D. There are some things where the degree is really important because it prepares you with a generalized knowledge for things you may encounter. If you don't want to bust your @ss while the other kids are partying stay far away from hard sciences...

I was thinking that it probably isn't too hard to regulate it, especially if you don't get huge swings in temp. The garage might be a little harder if it is above ground and even more so if it is stand alone. What I would do is make a small adjustable vent in the side of the box to allow...

Probably for the reason I mentioned :D.

I think it may be a good idea to look into steeping grains in your brew. How to Brew - By John Palmer has a good section on it. I am not sure if the wiki has information or not. Steeping grains is the easiest method to add new flavors and complexity to an extract brew.

Most likely it has been done. I'd look in the "DIY" section. At any rate, you'll probably want to shift to Lagers when the temps get cold like that, just my $0.02. :D Here is an example Just slap a (safe) heat source in there and you should be good to go. You'd be surprised in how little it...

It would take a good deal of time for a medium sized cut like a Butt to cure via rub. I'd say at least 3 days in a brine so you'll be fine with a dry rub.

I once found "Fargo" in the comedy section of a video store. When I asked the lady behind the counter about its placement she replied "Well, I thought it was funny". :D At any rate, I think it would be hard for someone to be/remain racist after watching American History X if you take it to heart.

None that I am aware of. This question comes up often as Cider always seems to finish so dry.

See, we can't really claim all that. There was probably Pemmican, that's about it... I'm sure Colombus grabbed some ideas when he lied and said he 'discovered' the new world :D

Yeah, not much to do at this point. You'll end up with a fuller, higher abv beer so keep that in mind. Welcome to the forums! :mug:

It's really hard to say, trucker. The thing is at that phase most beer is still dramatically changing. Anything left exposed to the air is going to both lose carbonation and pick up off flavors just from sitting there in the fridge. I doubt it was infected.

Ever since I have made the Poutine, it's hard to top that.