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Could be an early infection of some type. I'd take a couple of leaves to my local garden center and ask what they thought.

Thanks fellas... I may be able to get the supplies Friday so I think I'll wait it out.

Just attended the 3rd ANNUAL UVM Hops Conference in Burlington and thought that Heather and Rose put on another informative program. Did anyone else on this board attend and what were/are your feelings and thoughts about the feasability of establishing a HopYard in New England?

Got some new kegs and coincidently have a nice stout ready to bottle/keg... PROBLEM- no CO2 or gauges or hose,etc. My question can I still add priming sugar as I would for bottles and just sit on this and let it naturally carb up? Thanks for the input!

You're an inspiration... I think I'll try it starting on Sunday...

Stand BACK!!! I think she's gone from suck to BLOW!!!! Oh Spaceballs... you make me laugh...

New Barrel... Actually still at the homebrew store...

Got a small 5 gallon batch in the primary for the past week and the thought crossed my ming to cask condition it in an oak barrel as the secondary/bottling once the bubling has mitigated. Anybody else out there do this? Any other thoughts or comments? the basic recipe was 5 gallons...

14 hours was nothing. Mine didn't start for rouhgly 3 days and I gave it a swirl daily until it got going. I would not add anything. RDWHAHB... Time heals all wounds... except for killshots, those are permanent.

Sativen- Your recipe looks great. I put together a similar brew but used oatmeal instead of biscuit. The addition of the honey malt should also add a nice touch on the palete. I hope to brew this next week and debut it in early October.

This sounds like a grreat idea!!! I might try it in a couple of weeks. My buddy is a farmer and he pointed to a grainbag tonight as we were enjoying a couple wobblypops and said to me "That's barley. What can you do with it?" Since all I know is that it's malted barley I think I'll form this...

If you can give this a month or so to "age". My pumpkin brew always tastes better at Thanksgiving b/c the spices have time to mellow out an leave a VERY tasty brew.

I believe the old "glass lined tanks of old Latrobe" were concrete outside and glass lined...

Send one up to Masachusetts!!!

I done got smarter bout voidin them revenuers tryin to claim them there Obama Healthcare taxes on my hooch... hell its non taxed grain yeast water n herbs where and who spiked it with the alcohol?!?!

I had some pear cider from Original Sin at Brew Woo this past weekend and really enjoyed it. Might try to press some this fall...

The Great Lost Bear in Portland, ME Brew City in Worcester, MA

If brewing alone I'll reach into the Tom Waits collection. Other times some Mighty Mighy Bosstones. Usually just hit the shuffle feature on the ol MP3 player...

Golddiggie... of coarse I was hoping the college lad knew the reference... I think I'm starting to show my age...

Damn it i've answered your questions now what is the reference to 42?!?