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we have some amazing taplines around here, as well as a few local (micro) breweries, so even if the bartender only replies "its a micro brew" when I ask what style beer the unidentified tap is. the line up is great. (happened at gheagan's pub the other day) but I don't think he was the regular...

I dont think planting one to a large pot would be a problem. but root impaction from two would make growth stunted and separation would stunt them again when you damaged the roots replanting. 1 rhizome to a pot would be best.

most hydrometers are calibrated to 60 degrees, so if your taking a sample of wort at 75 degrees the gravity will be lower, if your taking a sample at 50 degrees your reading will be higher. doesn't really pertain much to the situation in question but another poster mention checking hydrometer...

Stone Levitation

I had too much grain to fit in a bag for this batch so I made a filter that worked awesome. dumped it all back into the pot after filtering it out then sparged hit my OG right on the head. I'll let you know how it comes out in a few weeks. 3 strainers hung with coat hanger 2 layers of...

90 degrees from the sample pane, so above and just forward of the refractometer. which is why natural light (the sun) works best, first it contains the full spectrum of light so the light has the most predictable refraction index if you stand and point your refractometer in the direction the sun...

I use a 2 quart pitcher with markings at each 1/4 quart. I have also brewed in my pot enough I can fill it by eye and be dead on my target amount give or take a cup. which is close enough because once I add about 6lbs of extract my pot is at maximum capacity. I usualyl wind up at the very bottom...

the end of "All Fuggled Up"

nice! gives you a lot to do, and a lot to do it with.

I must say your bar is spectacular. and you know what they say about shooting the messenger....

my RyePA its so frikken good a month+ in the bottle has turned it into my favorite IPA. shipyard brown (leftovers from the wifes B-day), sam adams boston the wife drinks it and its pretty good, and weyerbacher's IPA.

thats completely amazing from the first post I saw.. btw, the doors to enter the back bar aren't even. I don't know if that has been fixed but that would bug the $#!t outta me since your bar is in almost everyway absolutley frikken gorgeous.

hmm, I don't know if that's bad thing or not, I think I am going to leave the malto dextrine for now and find out, if its too chewy I can drop some out the second time I brew it and re-tweak the recipe. also I'm going to see what my local home brew store has for roasted malts (probably...

everyones 2 cents is exactly what I am looking for. thanks

thanks, first the 2 oz of rye is for a subtle hint of something that people might not pick up on maybe I should increase the amount a bit but I dont want a rye porter mayube a hint of rye in it. maybe up it to 6 oz? the maltodextrine is for less fermentable sugars to keep it a sweeter...

here is a robust porter recipie I have been cobbling together and want to get some feed back on what you guys think about how it'll work out. this is my first porter so any feedback would be great I intend to brew this on sunday. here is the recipe...

I would be tempted to squirt it into a fermenter and let it rock on the funk for a while and see what kind of sour I wound up with. I wouldn't worry about a funked batch, too many people go out of their way to funk up beers, you may have gotten lucky. or you may make some bitching vinegar....

we have all had our moments. chack this out from 08 (not brew related but definitely shows my not so smartness at the moment. http://forums.saltwaterfish.com/forum/thread/327101 you may have to cut and paste the link into your browser it doesnt seem to work right if you just click on it' \

I can't seem to open that link. I dont think I have any programs for PDF files going to have to install adobe

this I like to hear. my soil around my house is all fill with a little loam on top (very little). the disadvantage of living in the city. But I will most likely use a raised bed for the hops (both to keep them from getting mowed over, and to ensure they have some real soil to grow in).