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Plenty of stories from back in college, my buddies and I used to get hammered and then go out on "missions" around town. After one such night I found myself getting woken up by campus security, soaking wet (I can only assume we went swimming in the pond, which is disgusting thinking about it...

+1, great spot.

That looks like it could be really interesting, keep us posted on it.

Just wrapped this up for today. Probably needs another coat or two of stain but i'm happy with it for now. Before:

it won't help you now, but just get them on the phone next business day to get it squared away for next time. Looks like you're stuck with shaking for today.

Citra IPA, Honey Blonde in the mash tun. Yum

I just kegged a Vanilla Bourbon Porter - After 2 weeks fermenting I added two vanilla beans. Sliced down the middle, scoop all the junk out, chop the rest into 1-2" segments and chucked it all in the primary for a week. Didn't bother sanitizing it, but you could soak it for a while, then try...

I tried this on an IPA I brewed last weekend - 1 oz FWH and then .5oz additions at 20, 15, 10, 5, and 0. Fermentation should be wrapping up shortly, i'm excited to give it a taste and see what if any dryhops are needed.

I just had a batch that got a 1.5L starter from 150ML slurry. Maybe the numbers don't add up quite right, but the boots on the ground test turned out great.

Zombie Dust Clone. Can't get enough of this stuff.

It really only depends on your preboil gravity and where you'd like to end up on the 60 vs 90 min boil. You'll have to take into account your hops though - you'll get much more utilization (and IBU's) out of a 90 minute boil if you're FWH'ing. If you know your system pretty well and can...

I chucked it in Beersmith real quick - Color is too light for an amber. Not sure what your hop schedule is either but the IBU's would be up there for an amber.

Well I mean, if you brewed a IIPA but was too strong on the chocolate at 4oz, then half it and try it with 2oz. I haven't heard of a chocolate IPA before, so you might just have to play around with it for a few rounds until you get what you're looking for. My stout had 1/2lb of chocolate...

Troll Hunter is awesome. It's a low budget film, with subtitles...I know, I know, sounds awful but it's so well done. I've watched that a couple times now.

Nevermind on the Chocolate then, i've got my chocolate stout on the mind :) Black IPA 12lb 2-row 1.5lb Crystal 75 1lb Debittered Belgian Black Pretty happy with that one

I'll have to check when I get home (brewed a black IPA a few months ago), but I can tell you there was definitely more than just 1.75oz of chocolate in it. Had some roasted malt too.

You can look into the swamp cooler method (search on here, plenty of info). Honestly though, I found a chest freezer on Craigslist, built a temp controller. All said and done for ~$75 I can fit two carboys in there, set the temp on the controller and never have to think about it and am...

You'll find out soon enough how it will turn out, there's nothing you can do about it now. I wouldn't sweat it though. For what it's worth process wise - I chill my wort down to 70*, rack to carboy, aerate, pitch my yeast starter which has been chewing along at room temp. Chuck it straight...

I'm in for 100lbs as well

1.012 with a big starter of 1056, 62* the whole way through.