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Pretty much any one liner Finn says: Splamao! Dingleberry! Poo Brain! Bizonkers! Chip chap chump. What the hay hay! That's bananas! Wow cow chow! :fro:

I got inspiration to brew something like this yesterday when I was drinking French Roast Coffee and eating cherries for breakfast. Glad to see I'm not the only one thinking about it! I'm thinking this combo may work well as a schwarzbier as well. :mug:

Deadmau5-Some chords

2 cats here! Kevin, the white cat is my homie. He follows me everywhere and has an obsession with plastic grocery bags. :p The calico is Kendall. Me and my fiancé call her "ho bag" because she is constantly looking for attention and eats too much. lol

She won't last. She'll start crying within 10 minutes of being on the island. I'll also add that her top sucks, they look fake, and she's sucking in her stomach. Not hot. Sorry. I like my ladies with a lil' meat on them bones. :D

I have the exact same thing from AHS (MIL got it for me for xmas last year! :ban:). I've had your issue, but it was mostly because the tube was rigid and coiled from storage. I always make fresh starsan on brewday with hot water, so I just dunk it in the starsan and the tube uncoils. I've never...

Nah, it's created in a process whereby the fungal excretions of sandtrout mix with water to form a pre-spice mass. This mass would then be brought to the surface of the desert through an explosion of pressure, and under the intense heat and air of Arrakis, melange would form. When the worms...

I used to work retail and my team would regularly crop dust each other early in the morning when no one was shopping. Occasionally we would let one rip only to see someone turn the corner to come down the aisle. Needless to say we made off real quick. :ban: There was a time where it was busy on...

That really sucks! But its good to see fellow brewers helping each other out! It just goes to show the sense of community we all have as brewers! :mug:

3056 isn't quite as estery/phenolic as the other bavarian strain 3638. This explains the lack of banana/clove you're experiencing. Warm it up a bit and you may still get a little bit more flavor out of the yeast. :rockin:

I brewed this last year, Partial Mash, and will be brewing it again except that I've converted it to AG for this year. You're going to get liquid gingerbread either way! :mug: I'm sure you'll get more of a chocolate/caramel flavor since you'll be mashing the specialty grains. I can't compare...

If it's bitter, which hops and how much did you use on what boil time schedule? No clove or banana? What yeast did you use? 1.020 seems like a good FG for an imperial. It may go down a bit more though. :)

In addition to ArcaneXor, peated malt lends a smoke flavor in VERY small amounts. I did a pale ale with 0.5 oz. of peated malt and you could taste the smoke on the finish. I'm guessing an entire ounce or more would create a very noticeable smoke flavor. There's a thread on here somewhere about...

Well, first thing, you should taste it. Does it taste good? If it tastes good let it roll. To me it just looks like yeast floating on top and co2 coming out of solution, hence the bubble like structures. Edit: See the post in my signature if you want to see what real infections look like!

Yup. Apple cider vinegar in a dish, or wine, they love wine too. Also, I had your issue with larvae in bottles. The solution: immediately rinse them out, twice, with hot water, after you pour the beer out. I have not had any issue since then.

This! I thought me and my fiance were the only ones. I'm pretty sure we both have more pint/wine glasses combined than we do ordinary drinking glasses. :fro:

:off: I saw "Chuy's" and instantly started craving Creamy Jalapeno dip. :D On topic though, I got chastised at the Houston renaissance faire (and by my fiance as well) for testing the balance of a "quality" sword. The dude just about had a cow claiming that others had cut off their fingers...

I have 1-2 pints every night depending on gravity, it helps me sleep and is somewhat beneficial to overall health I hear. More on weekends or if the fiance is throwing a "useless issue" fit. :mug:

IMO you should be fine. I did a hefe last year (in Austin, I'm in the DFW area now) with WLP300 in these high temps and people who tried it loved it. It made a bubblegummy flavor that really worked well. You brewed it right? Might as well taste it after 2 weeks of fermenting and see how it...

What kind of beer is it? A few beers I've brewed, mostly the ones with zest or some spices, have had a film on top that trapped CO2. I always thought it was oils/residuals that trapped the bubbles. All of them have turned out fine! :)