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Tazing dogs doesnt work out well. While we do have to shoot our fair share this wasnt the case. I just talked to the neighbor and passed it along to animal control.

Them: Officer, the neighbors dog is loose and was trying to bite me. Me: Alright, what neighbors house? Them: (Point out house) Me: Ok, I will go take care of the problem. Them: Yeah, it almost killed my dog two years ago. Me: Ok, I will go solve the issue. Them: The other...

Blushing Monk is what all fruit beers should be!

I apologize, I was mighty drunk. I think this is the drunken ramblings page, no? Either way Blushing Monk was amazing, sweet and finished tart.

Had a belgium beer tasting night, super drunk. Westmalle 12 was the winner, finished with a blushing monk once everyone left, glad I save for myself

I live in Battle Creek, and makes trips to Kzoo frequently for Drakes Party store. Wouldnt mind trading a few homebrews.

I agree with Ace, if I am going to let a beer sit in a corney for any period of time I will always naturally carb them in the keg. That way the pressure stays up in the keg and by the time im ready for them they are carbed and ready to drink.

I see that you have cam locks for sale, do you also have 1/2 silicon tubing to use with them?

I am having a tough time finding any amarillo hops in anything other that 1oz packages at $3 a pop. Anyone know of a place I can get 8-16oz?

Where did you find woodruff? I can find raspberry easy enough but woodruff has been tough for me to find.

I just kegged mine after six months of it in the secondary with 3 oz oak cubes the whole time. It finished at 1.018, so the brett took it from 1.03 down quite a bit. It tasted wonderful! The oak is there as is all the malty flavors and brett. It is very complex.

Im in!

Has anyone gotten any barnyard or horsey type flavors or aroma from this brett?

Mine has been sitting in the secondary on 3oz of oak cubes for 4 months now. For the last few months all I could see was tiny white spots in between the oak cubes. Now with the warmer weather the brett has started picking up. I now have large bubbles on the top and the airlock has started to...

I just tried my Berliner tonight. It was brewed in August 2010. It sat all winter in my basement as the brett and lacto worked along. I am happy to say it is very tasty. It is very light and refreshing with a surprisingly tart finish. I am going to brew 10 gallons this summer for next...

I wont matter if it is full boil or not, you can't boil off the chlorine. Either get the tabs or source some water that is chlorine free.

Do you need to give it a certain amount of time to work?

I might have to give that a try.

I got the same plastic taste when I moved from the country to the city. Never had the problem with well water. Found out pretty quick it was the chlorine. I started just buying enough spring water from the store for brewing.

dang am I the only one who brews in the buff?