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You win. Prior to this post, the pork chop porter was the worst idea that I have read on this forum. Personally, coprophagy just doesn't do it for me.

Patriots 49

I had no problem with them. I bought an Edgestar. If I were to do it again, I'd make my own kegerator. It's a nice looking setup, but it makes a lot of noise and I have to keep it set on max setting to keep the kegs at 40° with my house temperature at 72°. I'm a little worried how well it will...

Here's a simple way:http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

I appreciate all the input! And it looks like I'll be staying until Sunday afternoon, so maybe I'll be able to try a few different breweries. I'm mainly interested the tap rooms due to time constraints. I try to find a brewery trip I make. People there are usually very interesting and are...

I'm near Love Field and have noticed there are quite a few after using Google. That's why I asked for a recommendation. I figured a local would know which one was the best.

I'm in Dallas on business and am wondering if anyone has any recommendations for a good brewery in the area.

Wow! I sure wish my SWMBO acted that way. When I bring something brew related home, she rolls her eyes and says "More junk?"

I just use the app for notifications.

I'm not sure about the belgians, but I'm pretty sure the reason that Coors Light doesn't allow their lager to go above 32° is to prevent the diluted (with Rocky Mountain spring water) horse urine to develop an ammonia-like odor.

There are many people on this forum that do a full volume mash using a biab with great success. I am interested in how a partial mash will save you time though.

You are probably the last person on this forum that I want to argue with, Yooper. You have provided me with invaluable information both directly and indirectly on how to improve my processes especially after switching to all grain. Usually the wort does supply all the necessary mineral...

Have you considered cold crashing? Good racking practices and cold crashing work for most.

It is too late. It should be used in either your yeast starter or at the end of your boil. This is a very common problem when brewing with RO water.

If you experience stuck fermentations or low attenuation, and you have eliminated other variables such as: temperature, low pitching rate, poor aeration, age, etc., then lack of necessary minerals may be a significant factor. You may want to try a yeast nutrient like DAP.

I'm interested in how this comes out. I brewed a Four Peaks Kiltlifter clone a few months ago and I absolutely love it. It's better than the thing. https://www.homebrewtalk.com/f65/four-peaks-kiltlifter-clone-224020/

Yes. It's as simple as adding water, just as extract brewers top-off.

It's an excellent choice. You can't go wrong with Perlicks.

I've never made cider before and thought I'd give it a shot. I have one question. What's the preferred aeration technique? O2, vigorously shaking, or is stirring sufficient? My OG is 1.064.

Good luck. I couldn't overcome that issue. My advice is to look into lasik.