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I'm brewing a Märzen on Saturday with my roommate and he wants to make burritos after we're done brewing. Can't wait for Saturday!!

2157, I've broken 2 the same way, they just rolled off the counter.

I'm brewing an irish red ale from Brewing Classic Styles tomorrow. I'm brewing with my girlfriend and my friend and we're also making tacos for lunch, can't wait for tomorrow!

I use Oneida thermometer from bed bath and beyond. It's actually a meat thermometer with a wire and stainless sensor. It's actually pretty accurate, I use it because it has an alarm so I don't go over my strike water temperature and then I just put into the mash.

Marzen from Brewing Classic Styles by Jamil and Palmer. Delicious!!!!!

Marzen from Brewing Classic Styles by Jamil and Palmer. Delicious!!!!!

I'm getting better attenuation with my conical as well. I'm getting like .003 or .004 more on the same recipes that I used to ferment using my carboys. I use the same pitching rate and same amount of oxygen. So yeah, better attenuation with my conical.

I felt the same way!

Chimay white at my local ale house, delicious!

I just sprayed a normal mix of star-san on it and I haven't had any corrosion problems.

After we were done brewing 5 gallons of a chocolate vanilla milk stout, we grilled a couple of rib-eye steaks with loaded baked potatoes, caesar salad, and Pliny the Elder to compliment the meal.

If you're going to be in concord, maybe check out the hop grenade, that's where the brewing network records their shows and they say they have a lot of good beers on tap and bottles. I've never been there myself, but I've heard good things about it.

I'm brewing a chocolate vanilla milk stout on Saturday. I'm using the recipe for a milk stout from Brewing Classic Styles and then adding vanilla beans and cacao nibs to the secondary.

5 gallons of marzen, I'm about to transfer it to a secondary container and lager it for about 6 weeks.

Not enough yeast, 1 vial and 1 liter starter is nowhere near enough yeast for a beer that big. I know I'm not helping by saying that, but for future beers you should use a yeast pitching calculator. If you do option 2, for best results pitch it at high kraussen.

I sent you a private message, I live near the bay area, in Tracy.

I'm brewing my first lager, 5 gallons of marzen!

I went to Bevmo today because I wanted a six pack of marzen and when I got home and poured me one, it was oxidized, stale, and just horrible all around. I wanted a marzen because I'm brewing a batch next weekend and I couldn't wait the 2 months or more it's going to take for it to be ready. So...

I agre with callacave, my chocolate vanilla stout finished at 1.029 and I was freaking out because I wanted it at 1.018 but decided to keg it and try it and the beer turned out pretty good. It wasn't overly sweet, it was actually what I was looking for. So I say keg it and try it, you might...

I play with my co-worker after work. We love it so much that we drive 25min to the nearest course. We don't play as much during the winter because it gets dark too early and we like to take our time when we play but from spring to fall we play about twice a week.