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Woke up this morning and hopped on to the HBT to find that I posted this last night while falling asleep; my goodness, all that Arrogant Bastard made me act like a... like a... :mug:

I should work on counter pressure filling an entire keg with pee, for unwanted guests and whatnot!

It seemed like an alright idea at the time :mug: I thought about telling SWMBO that she had finally discovered the secret to my light lagers, but realized all too soon after the bathroom lecture she gave me, that that probably wasn't a good idea.

After drinking one too many Arrogant Bastards, I decided that instead of heading for the bathroom, I'd just stumble into the garage and pee into one of my keggles. SWMBO caught me mid pee, and told me she'd never never drink my beer again. More for me, I guess... :drunk: Anyone else pee into...

Badass man, I'm digging the recirculating system you rigged up!

Some Denton-centric names: Spicewood Home Brewers Old Town Brewers Golden Peak Homebrew Goat Man Home Brew Club(my personal denton-centric favorite) Anything that refers to the 940, Eagles, or the color Green is overplayed imo I'd love to see a solid club crop up here in Denton, btw. The...

Hopsaholics Unanimous?

I was in Prague in 09 and the beer was both delicious and cheap. At quite a few places beer was under a dollar. The Koruna is like a magic money multiplier though, we bought some leather shoes while we were there that were about five bucks.

Candi sugar would have been cloying imho, pitch some more fermentables and throw some hops in the secondary. I think it'll balance out well come the darkest parts of winter.

Just my opinion, but it looks to me to me that you have some solid unfermentables and then might have underpitched your yeast. A repitch is a drastic suggestion, maybe wait another week or two and watch your sg... if it is unchanging, you might want to either dry hop to balance or throw some...

I bet a pinot noir would go really well with those foodings. I'm no expert, but a solid bodied red usually pairs well with dark game and complex beef dishes; in my experience, at least. Best of luck finding your perfect pairing!

If you want some more exotic yeast, I suggest you look into harvesting some wild yeast from your local area, it could be as easy as leaving some pressed apples in a small vessel outside til dome fermentation began. This would, after a few generations, give you more of an interesting yeast to...

Everything is overpriced. Pay for fios, use a voip phone, and drop ten bucks a month for netflix.

I live in north DFW, and there is a meat market up here that has dfh 120. I don't know how they get it, but they have alot of good beer at relatively reasonable prices.

The main drive to pick one over another used to be price, but they seem to have evened out. Pick whatever you can get the best deal on and go with that.

Lock it away in a seal ziploc bag full of rice, or preferably a more potent desiccant, for about a week; don't attempt to turn it back on while it may still have moisture hidden away in there. After a week in the desiccant, you should be able to turn it back on with little problem. The only...

Low in the 0.990 range just like a dry cider; vinegar is a product of bacterial transmutation, and wont effect SF if I'm not mistaken.

1. The heat will drive out most residule carbonation when you mull the cider; carb it all or carb half, whatever is easier for you. 2. Backsweeten with apple concentrate or sugar, or brown sugar, or honey, or whatever else you want; this is mostly a taste pref. But be sure to watch yourself...

Do you have hydrometer readings? That's the only surefire way to know whether or not you need to mess with it or not.

I wouldn't recommend bottling in plastic that isn't designed for reuse. The oxygen permeablilty of the container, combined with the potential for plastic leaching, could spell out disaster for your brew. One gallon glass carboys can be had for cheap at any lhbs, and most health food grocery...