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I have found a few places online that sell mesquite syrup. I have ordeed some and will post my results with using the syrups VS the pods. GTG

I am going to have to try that one. GTG

Autumn Maple by The Bruery is done with yams (sweet potatoes) and is very good. http://thebruery.com/beers/seasonalcollection.html They add theirs to the mash. Last month's issue of BYO has a pumpkin saison recipe that would probably lend it self to sweet potatoes as well. GTG

Probably not interested in hot sauce, we have some from our garden too! GTG

I'm going out next week for the last of this year's harvest for anyone that still may be interested. GTG

Not sure I want to try to find a box to put it in. Trying to get rid of these locally if possible. GTG

Same yeast in primary. T7 is supposed to be filtered and then re-dosed with champagne yeast for bottling. GTG

I recently purchased an old project kegerator and some kegs that I am looking to get rid of. I am not going to have the space or time to have these around. The kegerator runs and gets cool but needs a replacement fan inside and possibly a recharge on the freon side as well. The tubing needs to...

One of the local scrap yards down the street from my office has some interesting kegs. One batch look like 3 gallon, polished, stainless, corny kegs with a set of protective stainless rings at the top to protect the connectors. The other group of kegs look like standard stainless kegs about 4...

To follow up- I poured it back into the bucket as my original post shows. I added about half a cake of WLP 500 and let it sit for another month in the bucket. I checked and the gravity did drop even further but was still way too sweet. I bottled anyway expecting to have to throw it out. I...

I say let it sit where its at until you're ready to bottle. Unless of course you're adding something to it in secondary like dry hopping or some such. You can leave it in primary for a few months with no worries, as long as you're not opening it to look at it or such. You should not have to...

My suggestion would be to find a more unprocessed sugar to add some flavor. Brown sugar is simply standard white cane sugar with a tiny bit of molasses thrown in for some color and flavor from what I've been told. No personal experience with brown sugar but I usually use something like...

Never pour, siphon with an auto-siphon and tube slowly. Avoid splashing and other actions that would introduce oxygen to the beer.

I've had good luck with oaking using used barrel staves - http://www.ebay.com/sch/i.html?_trksid=p5197.m570.l1313&_nkw=barrel+staves&_sacat=0 Cut yourself off chunks in 1 - 2 oz sized, soak in high proof alcohol of your choice for a week or so and oak away. I've been using them in primary...

Some hops sound good. It will be a few weeks probably until I can get some pods together. I'll send you a PM. GTG

PM coming your way.

I've sent out PM's to those that responded that were interested. I'm harvesting the next round this afternoon and mailing tomorrow if anyone else is interested, let me know. GTG

I'll have some more in a few weeks if you're still interested? GTG

I talked with Stephen Pauwells (Boulevard Brewmaster) at a Brewmaster's Lunch last year. He told me that they use the same yeast in all of their Belgian type beers. Differences being temperatures, pitch rates, etc.

I would leave it in the primary for two more weeks as well. Give it time to clean up, then bottle.