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I sometime feel like there is an art to buying things on craigslist. When buying: -check your email often to respond to people fast -go get things as soon as possible never wait until tomorrow -I like to regularly low-ball people on things I think are over-priced (It never hurts to ask) -If...

A few months ago I went to the print desk at my university (LSU) and had them print this in standard poster size on high quality paper. Cost me $7 and looks nice in my garage. :rockin:

Seems kind of like a BJCP 10B American Amber....but I'm new at this.

I wear carhatt khaki pants a carhartt short sleeve shirt with pocket and ariat cowboy boots with steel toes and rubber soles...Sometimes I feel like those brewers in that Sam Adam's commercial... even though I hate Sam Adams. Speaking of...I need some carhartt overalls for winter brewing :mug:

I agree. Texas has a steady growing craft beer scene. It is still not on par with west or east coast but it is a heck of a lot better than most places. Austin has: 512, Live Oak, Black Star, Independence. DFW: Rahr & Sons Houston: Saint Arnold's Conroe: Southern Star Blanco: Real Ale...

I recently added a whole 1oz to a belgian wit at 15 minutes and thought it was too much. If I could do it over, I would add it at flameout. Personal preference I suppose.

One problem with the whiskey and coke set up is that whiskey and high proof alcohols leeches stuff from the plastic beer lines. This is probably why you never see bars with pre-mixed whiskey coke on tap. If I were you I would just do Coke and have a nice "speed-rail" full of all the hard...

brew a belgian strong dark... for example a trois pistoles clone

i think it is time you get a two stage controller :mug:

Had the same dry airlock scenario happen to me...Beer turned out just fine...im drinking some now actually :drunk:

leinenkugels berry weiss- tastes like cheap sugary cereal big flats the walgreens beer- tastes like fizzy water

Brewing my first Imperial Russian Stout My recipe Type: Extract Coffee Russian Imperial Stout ---- Crisp Chocolate Malt 0.5 lb ---- Belgian Pilsner 0.5 lb ---- Briess Pilsen (Extra) Light Dry Extract 10 lb ---- Crisp Black Malt 0.5 lb ---- Briess White Wheat 0.25 lb ----...

In the fermerator, some of the bottles had been carbonating for 2 weeks and the others had been carbonating for 4 days....:mad: Sadly, this all happened because I did not remove the jumper on the hot side of my "ebay aqauarium temp control build". The controller appeared to be working just...

I recently had a batch of beer that was bottle conditioning get down to 33 degrees fahrenheit by mistake. I noticed about 12 hours later. Is there any way to salvage this bottled beer? What I want to know is: 1. Can i bring the bottles back up to temperature and rouse the yeast to get it...

1st rule of homebrewclub: You do not call your SWMBO a SWMBO to her face 2nd rule of homebrewclub: You DO NOT call your SWMBO a SWMBO to her face sorry, couldn't resist...

I would just wait because in my experience a filled growler gets pretty flat after about 3 hours. Going from cold to hot to cold would definitely make it flat. Atleast put it in an cooler in your car or something with ice.

The punkin' porter recipe from Extreme Brewing book. But I made a very hoppy red ale that I was also very fond of. :rockin:

Please post pics of the finished product. I applaud your patience.

Tastes pretty bland to me. It's not bad but for the price I can think of a ton of other beer I would rather have that aren't as boring.

After you have aged the bottles for about 2-3 weeks let them spend a whole week (got to be patient) in the fridge. In my experience, the Co2 produced by the yeast needs time to dissolve into the liquid and when the beer is cold this happens more easily.