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That's what I thought, but the OP never really ansewered my question......

I'm brewing it today....still looking for an answer so far as the dry hopping though. Wondering if it gets the hops in the secondary for the entire two months.

Here is my Pho recipe....given to me by a Vietnamese friend who used to have a street stand in Saigon. I've made a couple of changes to make things a little easier.... Pho 4lbs Oxtails 2- Slices of beef shank (these are the 1 inch thick slices you can get in most ethnic markets, be...

I used 16oz of Evan Williams Single Barrel...just bottled mine last weekend, had a small sample and the bourbon flavor was almost perfect. A little strong, but I'm sure it will mellow in the bottle. Don't plan on even trying one for a few months....

http://www.youtube.com/user/Maangchi#p/u/6/0sX_wDCbeuU Love Kimchee, take a look at this link. I make a big batch during the summerer when Napa is cheap. This is the only recipe I use now. If the link brings you to Maangchi's website just look through it and you'll find a couple recipes...

I know what you mean.....old Marine here. Have a co-worker heading your way, she is Airforce and coming to Bagram. Keep your head down, and thanks for your service!!!

My memory gets a bit cloudy sometimes.....I remembered having a Bourbon flavored beer at Billy's, along with my most excellent Mutton Platter!!! I didn't think it was a Porter, and now that you mention it I'm sure it was the Kentucky Boubon Barrel Ale. So far as this being your first brew...

I was going to tell my tale......but you already did!!!......ILMFAO!! I did exactly the same thing but walked away for about 20 minutes........

Just bought all of the ingredients to make a batch of your clone. I have one question....do you dry hop for the entire two months in the secondary?

I'm in Culpeper, Va. A good bit north of you on 81....about 35-40 miles north of Charlottesville. I do feel a sense of accomplishment...been an advid cook for many years...always wanted to make beer, now I can! My problem is I'm going to end up drinking all of my first batch before I...

Brewed several Ciders and a few Meads, decided to give Beer a go a few weeks ago. Bought a Brewers Best kit at my LHBS, and brewed it up. Just opened my first bottle and all I can say is "I can't believe I made this" I know it's a kit, but still I can't believe I made this...

New here as well, but want to give your recipe a try.....I'm assuming this is a standard five gallon batch. Grains steeped in 2.5 gallons of water, brought to boil, add the DME, back to boil, Hops added per your schedule. Cool down, move to primary top off to 5 gallons, pitch yeast and let...

I have a batch thats been in the primary for about a week......from what I'm reading I should have already started soaking the oak chunks. I guess a trip to the ABC store is order....... I can't wait to taste this, I had a Bourbon Porter in a BBQ joint called Billy's in Lexington KY awhile...

15,322 + 5 = 15,327 Should be ready to bottle in a few weeks.

874 + 5 = 879 Second batch, first batch was amazing. I'm drinking a glass from my first batch as I'm brewing this batch.

The best thing about Goose is the skin/cracklings......nice and crispy! The second best thing is the fat that renders out while cooking it. I don't think there is anything better than potatoes saute'd in Goose or Duck fat. Goose fat makes an excellent cooking vessel for Pork Belly confit or...

834 + 5 = 839 Brewed it up last night.

I love reading that old recipe....I'm going to do a 5 gallon batch with 12lbs of honey. I'm going to have to cook the honey in 3 batches, 4lbs each batch. I have a couple 6g packs of Munton's Ale yeast will most likely use one of them for this 5 gallon batch, along with some nutrients...

Excellent thanks GF! I just checked with my LHBS and they have everything I need in stock..this will be my weekend project.

Thanks...but you didn't answer my question. So I'll ask again, how exactly does this "sparge" process work? If I'm thread robbing by asking the question here just let me know.