Search results

Welcome to the forums Chris Wallace :p!

Welcome to the forums! Enjoy the wealth of knowledge that you'll find here.

Well, they don't list the brand of the faucets, and from what I'm told (I still use picnic taps), you get what you pay for with those faucets. Other than that, you could compare by pricing the pieces at like morebeer.com or another place.

Welcome to the forums! Yooper brews great beers, so it should be a good one. I don't think the gelatin will increase your carbonation time. I've never used gelatin to clarify though, so I don't know if there are any other things you should look out for.

Welcome to the forums! Orfy has a great bitter recipe.

Welcome to the forums.

Welcome to the forums! Sounds like you've got the whole package.

Welcome to the forums!

Welcome to the forums!

I didn't mean to imply that I could boil water at 400 degrees, but the water does behave differently.

I'm no expert in the Scot Ale cat. But here's my concern. Honey is a fermentable sugar, so how are you going to prevent it from fermenting?

I'm not a lambic brewer, but I have been involved with some sour beers. I think you are diving way too deep into this. I'd just brew a sour beer. If you have aged hops, great, if not, do it anyways...If you want to start this roatation brewing too, do it, but make it a side project. I...

Welcome to the forums. Yes...Taste beers...There are malty beers, hoppy beers, it's hard for us to tell you what's available in your area...Check out the bjcp website, and there should be a list...if not...well...shoot...I don't want to be an ass, but it's just about drinking it and tasting...

.....

Blah...Math...Beer...Late at night <> Sober Thought. It's fine. Check out Mr. Malty http://www.mrmalty.com/calc/calc.html to get how much slurry you need to complete your task.

Everything will be just fine.

You can't soft boil them. It's like a really light boil. I'd love to give my time out, but I'm still working on pushing it. The more time you boil it the easier it is to peel, but less chance you have to get a runny yolk after breading and frying. I'll give you my time when I get it down...

I'm a line cook. Did I go to culinary school. Yes. Do I call myself a chef? No. There's one chef in my kitchen and that's my chef. He's my mentor, and I've been working for him since I got out of culinary school, but I've been in the business for most of my life. I'm thinking the same...

Yes, you must boil it, but since you want to end up basically with a soft boiled egg, you must go way, way under. Basically you have to just set the outside of the white. Now, there's an idea...I'm going to have to try that for sure!

Maybe shoot Jamil an email: mailto:[email protected]?Subject=mrmalty.com