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Looking forward to trying these recipes! Never even thought of potato sausage. Thanks for the ideas!

So last night I left a vial of the American Ale Blend from WL out...overnight. The apt is about 74 degrees F for about 11 hours. I think it'll be ok. Thoughts?

Thanks Doug. Looking forward to the recipes. I'll prob start off with a 5lb batch. I don't have a stuffer yet so I'll just be able to make patties. I made a cheddar brat and a blueberry maple bkfst sausage bf...not too shabby. Although there was way too much cheese in the brat.

Agreed. I just did a cream ale and had a sugar ant in the starter. It seems fine so far...no off smells or flavor yet but truth be told ya never know. What did you decide?

Just moved to Acworth from Philly. Work in Rome

That sounds pretty good. I used 2lbs of rhubarb in secondary and it was so tart it was almost sour. I also did 2lbs or strawberries. Not terrible. Good luck with the brew!

I just got a refurbished meat grinder for my kitchen aid. Made some ground chuck this last weekend. Now I want to do some sausage making. Anyone out there have any good recipes they've tried?:rockin:

Working on a pale ale recipe right now. Thoughts on this 9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.7 % 8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 4.8 % 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 4.8 % 8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.8 %...

Love it! Never done it on the grill bf, always in the oven @450. I'll have to try the grill though!

http://www.kickstarter.com/projects/1691296505/the-growler-savertm-the-last-pour-is-as-good-as-th/posts/460699 This is a pretty interesting idea. I think it's more trouble than it's worth though. Sometimes they blow up sometimes they dont...I would just grab a couple bottles out of the...

I've tried soaking them in Easy Clean, just water, and putting them in the dishwasher (if you pull em out right after the drying they come off pretty easy. Now...I just make sure I have enough blank bottles in case I need to enter a competition. On the other hand...I was in the homebrew shop...

Thanks so much! I was worried about it producing off flavors. Pitched the rest of it last night and when I got up this am it was bubblin' away. Thanks!

I was making a yeast starter today...wasn't paying attention and I poured half my vial of white labs into the steaming hot wort. I'm not brewing till thurs so I have time. I was wondering if I could add what's left of the WL to the current starter (the one with the already dead half vial in...

Looks good, nice color! I think the cascade and citra are a good choice!

I like the experimentation going on here! Did the other carboy skunk? The light is def a high possibility but there could have been an infection that set in someway as well. Have you set a lot of carboys in that space and had this result bf? I second the wrapping in a towel. it's what I...

I have a plethora of lemon balm in my garden this year and don't want it to go to waste. I have been thinking of doing a Belgian wit or an APA and include some of this. Ideas?

I still use dextrose because I don't have a keezer to put it in. The first couple beers come out cloudy but that's to be expected. I use the co2 disposable cartages. Just found out they have nitrous ones!!!

http://skeeterpee.com/?page_id=17 This is that famous skeeter pee recipe and I want to make sure that the fermentation goes...swimmingly. It calls for a yeast slurry from a wine batch. All I had at the time was a merlot going and didn't want the skeeter pee to turn red/purpleish. I was...

I've heard some folks add the rhubarb in the mash. Has anyone done this and with what results? I've been planning on doing that with a wheat, and then adding strawberries in the secondary.

Thanks for the feedback!