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Same guy who wrote the article. If you have questions, he's VERY responsive on BA.

Some of these opinions are quite comical. Given my experience, I'd guess that a couple bad apples have ruined the whole NC bunch. To OP, sounds like you've already decided where to live if you move to NC. What info are you seeking, exactly?

I'm using the same method as Brau except I leave it in the first keg with the 2nd dry hop (no transfer to serving keg). I have the hops bagged in the purged keg before racking beer on top of it.

Actually, there are two types of cinnamon. One comes from China and the other from Mexico. But don't let that stop you. And no, this white boy doesn't care how dumb you want to act. ETA: feel free to get the last word. I'm done talking to you about it.

<SMH> Never heard of Mexican Cake? Really? Well, they used 'Mexican' because of the cinnamon and chilies they used. The used 'Cake' because the chocolate stout tastes a lot like chocolate cake. But be offended if you makes you feel better.

I got the cleaning brush, but no hoses or extra tips.

Here is a link to the beergun I ordered. Be warned, mine did not come with the extra rubber tip as shown here. I'm making an assumption that the Blichmann tips will fit and will pick up a couple spares. In just handling it, it feels very secure.

Really? You don't think Customs is a bit more thorough these days? That's what I attribute the delay to. 3days after ordering is got shipping notice. My original comment was a wide brush about ordering from China because of delays I consider the product of the current terrorists threatening...

ISIS blowing stuff up everywhere probably doesn't help.

Boy, don't order from China if you're in any hurry at all. Ordered OCT 15. Nearly 7 wks later, I finally received it.

I have (2) other imperial stouts (one with bourbon soaked oak chips and one with cinnamon/vanilla/peppers) that finished at 1.035 and I thought they were spot on. I know BCBS finishes around 1.042. I wouldn't worry about a higher FG. I am worried about going below 1.030 because I think it's...

Checked on it on the 19th and it was still bubbling a bit. That was a week after the final dextrose addition. I hope it was just off-gassing some because if this thing goes below 1.030, I'll be worried there is something else in there eating the sugars/starches. I plan to give it a couple...

Westbrook is great at helping homebrewers. They helped me form a Chocolate Almond Coconut Stout based on their 4th Anniversary beer. I am currently going after a nice mole imperial stout. I brewed up the Hunahpu recipe on these boards several months ago and last night tried my first...

I kegged this last night and it's tasting great already (3.5-mo old). OG 1.111, FG 1.035. Fermented at 66° for (4) days and then let free rise in 70° ambient. I am moving up my timeline. I'm going to begin spicing it now and try to do a little at a time to dial it in, and drink it this...

Believe it. At $60 a bottle, AB InBev is making all they can. They aren't limiting production at all. I will probably end up trying it at a share hut I'm not dropping my $60 for a single 500ml bottle. While I don't believe it's all hype, I also don't think it's worth the price tag.

I brewed this back on MAR 14th, force carbed and left it in the keg in the basement every since. I haven't tasted it in a couple of months but last time I did, I got a raisiny, grape soda sort of flavor from it. So I think I know what the other brewers were talking about when they referenced...

I use BeerSmith. Add the dextrose (or whatever sugar source you plan to use) as you normally do. Then in the design screen, click on the dextrose/sugar and check the box, "Add after boil". Your gravity will be adjusted to include the dextrose/sugar, but on your brew sheets, all the OG numbers...

Now at 1.030. Added 12oz more dextrose. 3rd feeding.

Yes, you can select No Sparge in BS.

Yes, but I won't be upset if it creeps up a little as a result of continued slowing fermentation. If I'm still adding a couple ABVs, I'll let it get a little sweeter. I have a 1.111 impy stout waiting to be bottled that finished at 1.039 and I think it tastes delicious.