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Thanks for the suggestions all. I tried Central Market and I refuse to pay $22 for 8oz of Grade a "medium". I went on line and ordered a 1/2 gallon from a farmer in VT,Couture's Maple Shop, paid $32 (including shipping). Have plenty left over for the family to enjoy on their pancakes! Thanks for...

Im up for a swap, look at my sig to see whats bottled, Im in the Dallas area.

*shussh"* I like warm Molson's :mug:

Im thinking of doing a Maple Wheat next and I was wondering if anyone has ordered some good raw maple syrup off the net? I dont want to use the crap bought in the stores, I want the real stuff that works good for making beer. Any sugestions?

Iv'e used Isrish Moss in a couple of my all extract brews in the past. My HBS guy recomended it and even the clone books call for it. Never had a problem.

I did a Welsh Bitters back in May. After a month in the bottle, I almost gagged because of the sour taste. Took it to my HBS guy and he said it tasted infected, but wasnt sure. I almost dumped it, but I decided to let it sit and see what happends (rule #1 - Dont waste alcohol)! I cracked one...

We just recently boiled up a few pounds of mud-bugs (crayfish for you Northerner's), and were eating the spicy little devils, and when the heat hit I ran for some beers I had brewed last month. I did a good ol'e German Hefe, and was wondering how the 'nanner :ban: taste would go with the Cajun...

Im really biased towards Ft. Worth. Lots to do, good night life, Rhars Brewery for free beer on Saturdays, and best of all, less traffic and much better chance of NOT being shot!! :D

Tasted just fine.... Now that you mentioned it, I dont think I gave it a good mix before I took the reading. Thanks for the input.

Tried a suggestion from HBT and had interesting results. I asked in a earlier post about getting the color of German Hefe a little lighter, and a couple of people suggested that I add 1/2 of the DME at the start of the boil and then with 20min left, add the remaining. This is like my 5th...

I went there a couple weeks back to submit some bottles for a compitition and the kid was there. I asked him before I left if he had everything (paperwork, lables, etc) and he said yea, got it all! Well I find out later that he didnt have a clue so I had to drive back there in rush hour to get...

Im confused...:confused: I thought that the DME is what caused the hot break? If you add 2/3 with 20min left, wont you get another hot break?

Like their Hefe!:rockin: Has anyone every put together a good clone for the Shiner Hefe?

How about your recipe for marinara sauce? It looks good, and im overwhelmed with tomatos this year too! Like to make up a big suace and freeze.

Now here is an outstanding idea!!! How cool would this be during a brew competition? http://www.asciimation.co.nz/bender/ :rockin:

Great! I'll give it a shot and let you know. Thanks, I knew someone here would have an answer. :rockin:

I have brewed about 5 Hefeweizen's over the summer, a mixture of American and German, using different malt extracts. Each time I pour one to a glass I notice the color is dark. Compared to the original Hefeweizen's like Paulaner, Franziskaner, etc. where is they have a lighter color, mine just...

Guess they never polled the HB groups...that would throw their numbers WAY off! :drunk:

Thanks for the link Bike n Brew. Explains allot! Thought I was going insane there for a moment... :drunk:

Hey All, Wasn't sure where to post this, so as a catch all, i put it here! :off: A slight observation over the last couple of weeks. When I go to the bar and order a good ol'e domestict beer (Miller, Bud, etc), and they serve it up in a cold frosty mug, it sure tastes good on a hot day. Well...