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I like Mecca Grade Pelton and (echoing PassedPawn's recommendation) Weyermann Barke Pils.

The movie version with Harrison Ford was so-so. It left out many things from the book. Justin Theroux is the nephew of Paul Theroux.

The book is so much better than the TV series.

I have been looking for a better mill to replace my generic, knock-off brand mill. I had decided on the Monster mIll 2 roller when, Lo! and behold, I found a coupon code for 20% all store items at a large supply store. So, I ended up with a MM3 for less than the cost of the MM2 (before discount)...

Someone at a local university had been studying that apartment/comdo complex for several years (>10). He has reported that the building has been sinking for a time. Not much, something like 2mm a year. Now add that up over 20-30 years. Florida is also well-known for sinkholes. Maybe the ground...

Well, here is the feedback I got. So, tell, me----What was good and what was bad about my beer? So much for detailed feedback.

Barrel-aged......

I have an international pale lager in the fermenter that I used Kazbek hops late in the boil. Spicey Saaz flavor with a subtle lemon-lime taste. Not sure if that is something you might be looking for but I think it adds a nice touch to the typical noble hop flavor.

Not the weekend, but I'm retired so..... Brewing 3 gallons of an international pale lager today to try out fermenting in a keg and closed transfer. 87.5% Weyermann Barke Pils 12.5% flaked rice Magnum at 60 minutes (13.6 IBU) Kasbek at 5 minutes (5.5 IBU) Diamond lager yeast

Good comeback. I miss Python

I want to be the guy that hauls around the cart yelling "Bring out your dead." Too soon?

My step-son lives I'm Chicago and told me about Dovetail. I had a Dunkel from them tonight. Their Czech Dark is great also. Good stuff. Highly recommend their lagers.

Wow! I just looked. It was May 2015. It doesn't seem that long ago. I still have fond memories of the monasteries and (of course) the beer.

A local brewery will give anyone who brings in their jugs RO water at no charge. When I brew, I bring in my 2, 5-gallon jugs, buy a pint or 2 and know that I'm getting good water. Maybe check with your local brewery to see if they do the same thing. It's also handy during hurricane season.

Yep. I went on the Lonely Monks tour with Stu a few years ago. Great time. Well worth looking into.

Doing a Munich Dunkel---- Barke Munich Malt, little bit of melanoidin, and some carafa 1.

Just starting "Tombstone"

Thanks King. I might have to give this a try.

Can you explain this for me? If I understand right, you use a mostly grain portion of the mash (with very little liquid) in the oven at 200*/250*/300* for 45 minutes. Or do you actually boil the grains in the oven? What temperature do you set the oven at for this step? Then the decoded grains...

Where do you find Belgian Munich? Like Jag75, I never heard of it