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Where are you staying in Boulder? The hill is a waste of time, except for the Sink, they have a decent selection. For Pearl St. area: - Mountain Sun (take is easy, the beers kill you the next day, they are great but serve them all very very green), South of the Border Burger or the Pollo Asada...

Maybe go with about half of what I did. Here is the recipe of what I did from the original creator. http://aircrafter.org/boggs/homebrew/recipes/2006.10.29-Coconut_Cream_Stout.xml

I've been using one-step as a sanitizer for three years now, god knows how many batches (probably on the order of 400 gallons) and never had an unintended contamination. I have been using it because it is cheap and easy...that being said, I will probably switch to star-san now that I have a job.

I;m sure you have seen my posts on the Coconut Cream Stout I did, but I added toasted and untoasted shredded coconut (unsweetened) to the secondary along with coconut milk from a can. I added about 4# coconut plus 4 cans per 5 gallons IIRC and it has a nice but not overpowering flavor, mostly...

Well, it wasn't really an IPA, it was supposed to be a hoppy english pale, but I got really poor hop utilization...we'll see what happens after a year.

Anyone ever had an experience with bad flavors from this blend? I put an English IPA onto Roeselare blend after it finished fermenting out (from about 1.065 to 1.015), its been about three months, small pellicle-like thing formed and I saw airlock activity (have not taken a gravity reading) and...

I usually assume that grains absorb 0.1 gallon/#, so I subtract that from my dough-in volume and that result from my starting volume, to calculate how much sparge water to use. I am usually pretty close.

Maybe they can find Dale's Pale Ale from Oskar Blues, that should satisfy your hop craving. Avery does not can.

Its out here, my roommates are obsessed with it and are trying to source a keg for a party this weekend. Yes, it no longer says Coors anywhere on it, but it is still made by coors.

I did the same things when I used to work in an academic lab, can't do it anymore in priovate sector. I never had problems with the techniques you described and off flavors. I would personally skip the plating, some yeast strains are actually mixed (some witbier cultures have multiple strain)...

There is one at Logan as well, the food sucked, but the Pale Ale (or was it an IPA) and the nut brown were pretty good. Nothing to write home about. Had the blueberry one at the place near Fenway back in college, interesting, looked like there was rabbit poo floating up and down in my beer.

I've got like 15 of the cheap style chrome faucets, make an offer.

I went through a period where I had a bunch of lucid dreams without really trying, thought it was really cool and I bought a book. It all seemed like a lot of work (and I was getting less sleep because of all the exercises) so I stopped. Haven't had one since, but it was really cool.

When kegs empty, I just store them in my basement until needed, then rinse well with hot water to remove the yeast and protein sediment until it smells clean, add a couple gallons of sanitizer, shake, and purge the sanitizer out w/ CO2. If they get really nasty, I'll do the full disassemble and...

I just put a tap on mine and emptied down the drain...didn't seem too difficult to figure out...

I overshoot the OG on all his recipes, I usually reduce the grain bill by about 10% or so, I attribute it to high efficiency, his recipes are calculated for an assumed 70% efficiency, I get about 80-85% usually.

I paid $50 for a bottle of DFH fort at a really fancy wine/beer bar, totally worth it as I shared it with great friends and enjoyed it. Also paid $25 or so for bottles from de Preof and Jolly Pumpkin there. Would do any of these things again. At a liquor store....O'dells Woodcut (again...

Amu, next to Sushi Zanmai

Had that at a local japanese restaurant (next door to and owned by one of the best sushi restaurants in town, this is a smaller, more authentic style) after seeing Anthony Bourdain eat it during his japan trip. It is like half way between breakfast and dinner, the eggs with what amounts to...

It might have been easier to get rid of "the other"...