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Mad Tree, River City Brewing, 50 West, and Mt. Carmel Brewery are the local craft beer breweries all with tasting rooms. Also, check out Jungle Jims... massive beer selection. What part of town are you visiting?

I'm not suggesting that your recipe is wrong. I feel Saison's are one of my "stronger" beer styles that I brew so I was just relaying what works for me. :mug:

I would make 1lb of homemade candi sugar. Its very easy to do. Also maybe 1/2lb of carapils might help with some body and head retention because the french saison yeast will finish pretty dry and it doesnt really add any flavor. I have used the yeast a few times... I would pitch at *70 and allow...

Simcoe hops are fantastic... I just tried some Mosiac and they are really really good. Suppose to be the daughter of Simcoe. Check them out if you get a chance too.

If the grain bed will not settle around the edge then yes it will be a problem. Wort will take the path of least resistance... If it can just cascade down the sides of the kettle it will take that path and bring along husk with it. I would problem experiment with a few lbs of crushed grains...

Jealousy is the only thing running through my veins right now :D Looks great...some day over the rainbow for me!

Kinda like dating a blind chick.. you never have to worry about her seeing other guys.

"Every time I keg, I thank god I keg."

Works great and many 20% off coupons if you have one in your area. http://www.harborfreight.com/70-lb-32-kg-digital-postal-scale-95069.html

Let's just say they just opened a new east coast facility.

Hi got a pack of yeast in the mail today with no batch number or date.... do I use as is our request a replacement? It is fermentis us 05

I'm sure its fine... plus almost nothing could survive a 60 minute boil that could effect your beer besides those fresh water brain eating amoeba

or like what i said.

My liver perhaps... ? :rockin:

Ye Olde Fighting Cocks... wait thats already taken in England. I like the Barleycorner!

Yes, Cali Common is lager yeast at ale temperature but to lager you have to store cold. I dont think you get the same effect bulk aging at room temperature vs. actual lagering. If so why lager at all. If you dont have the capacity to lager and the beer is done and you are happy the way it taste...

most yeast nutrient contains dead yeast.. I believe they are called dead yeast hulls. So if you pour yeast into your boil you would be effectively adding soon to be dead yeast. You would probably only need a teaspoon at the most.

I use the Carlo Rossi jugs. It takes some work but I can get the bar to stay on the curved bottom surface and works great overall.

Good choices! Glad you enjoyed the city. I live about 3 miles from Junge Jims and I must refrain from going there every other day!

I brewed a Barleywine about a month ago and did a small beer with the second runnings. I used the Mangrove Newcastle Dark Ale Yeast. I was very happy with the beer... very soft malt profile. I would use it again happily.