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good on ya! For anyone who doesn't know who to talk to: The Pennsylvania General Assembly - Find Your Legislator

Out of curiosity..there are lots of compliants in this thread, many I agree with...some I don't. What have any of you done to change things? If you have a crappy selection, have you urged your local retailer to carry different brands? If you don't like the current laws, have you contacted you...

To spice or not is up to you...the yeast should provide it's own contribution to the flavor profile but you can still toss spices, and you don't have to stick to the same old coriander/orange combo From Wyeast's page:

How to Brew - By John Palmer - Common Off-Flavors

I'm sure they are already backed up onto a disk labeled "graduation pictures" or something equally innocuous ;) I'll usually just burn some liveboot/UBCD variant to get to the hard disk w/o the infected windows running then grab any files and shoot them out to a USB drive or whathave you...

srsly...for the time you can spend chasing down all the different pieces of crap that got on to your pc you can just nuke it and be done with it...especially with how extensive it sounds like the infection is.

Ya, Jims is good stuff too....especially @ 2:30am when those steak sandwiches really hit the spot ;) If you're in that area, O'Neals on 3rd is a great place to stop and have a beer at the bar and a bite.

Exactly why I like added the beans in the secondary or the extract at packaging....you have more control over how much vanilla winds up in the final flavor profile.

Punctured? I never had that happen with quite a few #s bagged with the standard foodsaver and rival bags. You sure that you're just not getting some hop debris in the area that gets heated and sealed?

John's Roast Pork - Best Cheese Steaks & Roast Pork Sandwiches in Philadelphia Skip the Genos/Pats & start with the goodness. There's enough beer joints in the city that you can throw a stone and prb hit one. The new place I've been jones'n to check out: Brauhaus Schmitz Check out BA's...

There's already a slew of JZ's recipes right here: Jamil's Brewing Network Program Recipes I've done several and they have all turned out fantastic!

Awesome!!:rockin:

I use it frequently and it is a consistent performing yeast for me. Finishes low and clear with a nice flavor profile. Flocs like a mother and nice when bottled; very compact sediment.

It's actually been on draft a number of times over the summer so far in the area and on at Ortinos Northside IIRC. Local44 had it, Capones had it, a few others too. edit: yes, currently at the North Side: On draft August 13th TONIGHT‘S DRAFTS…. * Appalachian Major Hops….16oz...

FWIW, draft only y'all.

Last I read, it stalled out....problem is these days that if you make any changes to the current environment, you're likely or perceptibly taking money out of one groups pockets and putting it into another groups pockets and each set of pockets has their own lobbying efforts and sympathetic...

White Labs - WLP029 I'm fermenting a beer with that yeast right now and have previously fermented it in the mid 60s with great results. I've used Wyeast 2565 at a much lower temp with great results as well.

Sure, you can prime and carb a keg but you're still going to need the co2 to push the beer out of the keg and into your glass.

Welcome...great avatar

If you're talking about removing flaked barley and replacing it with oatmeal in a recipe, there's a pretty big flavor difference IMHO....but if you can't get flaked barley in your area, what can ya do...