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Dave or Bobby - can you add me for 10 pounds of the PBW?

1 - Maris Otter (Bairds) 1 - Pilsen (Best Malz) 0.5 - Wheat (Canadian) 5 lbs Flaked Maize

I don't know when that was discussed, but the only distillery I know of in Nashville is Corsair. I believe the are located in the old Yazoo building and have a taproom as well. If any of you guys watch American Pickers on History channel, they keep showing a shop they just opened in the same...

Yea, Rodenbach is the classic Flanders Red. Check out this video if you have a chance. It's about 30 minutes long about Belgium beer and he spends awhile at Rodenbach... "Beer Amongst the Belgians" Promo on Vimeo

If you're going to be in Belgium, could you swing by and grab me a case from Rodenbach? :mug:

mmmmm....donkey dick.

So.....has anyone ever had an infection from using a plate chiller? I just don't get it. I've seen a bunch of threads where people say they don't trust plate chillers but haven't seen any threads where a dirty plate chiller hurt a brew or anything. I just got a 12" 20 plate chiller from Duda...

Let's just set the record straight and mention that no man should be visiting a White Castle when there's a Krystal's within driving distance!:mug:

I'm ashamed I still haven't made it out to 12th Taproom. Many times next door though. Broadway Brewhouse Midtown is pretty good.

If you do this, you must agree to use Sorachi Hops. The Sorachi Sriracha IPA. Excellent.

Nice! I had a bomber of this from Midtown Wine and Spirits. I had no idea that had it on tap anywhere in Nashville. I'll have to swing down there and try it. I enjoyed the beer but can't remember anything distinguished about it. I am a fan of the Nuggets though! :mug:

Worried about oxygen from the pellet hops causing a problem with dry hopping??? Never heard this. Sounds like bunk to me! :drunk:

Ballsack

Being relatively "early" in your brewing career,:mug:, I'd just go with a 2 oz. of bourbon soaked oak cubes. You can always use a barrel on your next batch!

If you're interested in about 9 pounds of Galena, I know a couple of us will help you fill that to 11! :ban:

I need a little clarification on the purpose of "contracting" the hops. The contract just guarantees we're able to get the varieties we want, like simcoe, amarillo, etc. right? Can't we get the less in-demand hops like Magnum, Willamette, etc. whenever we want as long as we order in 11#...

Sounds delicious! I put a couple gallons of my breakfast stout on tart cherries too that I'm thinking of maybe blending with the bourbon oaked batch at a later date! I used s-04 for my ferment. Are you sure you'll need to add more yeast at bottling? I haven't read much about yeast...

Hopocost?? I dropped 1/2 pound for 6 varieties to try and help out! My sweet Galena; I fear I'll never get to know thee, but will cherish the times we had.

That's a good point. Of course those cubes are also soaking that flavor back up too. I believe there are many layers of oak flavor that come over time and you're just dialing back the most up-front, pungent ones but not pitching the whiskey. I guess it depends on what you're going for. It's like...

You guys are just being EACs!! One man's trash is another man's treasure. rancidcrabtree, if you get the chance post your recipe for the Airlock IPA. I'll be doing a full boil with the 2 oz. batch if that matters...:tank: