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I personally think it's an excellent beer and you can't get it in grocery stores, they only distribute kegs so you can only get it at certain bars or if you buy a keg yourself. Call me crazy but that doesn't sound like they are in it for the moolah. Did I mention it's damned tasty??

www.hardliver.com Anyone checking this out?? I'll definitely be there at least one night, though they guy at Bottleworks mentioned not to go the first day as it will be a zoo. I'm hoping to hit it up Sunday or Monday night.... work will not be good the next day :cross:

Using WYeast 2112, and I like to ferment my ales on the lower side (even though this isn't a true "ale," it's the temps I ferment ales at). They've always turned out well, IMHO. Plus I'm too damn cheap to heat my house any higher than 62 :D I took a closer look at this new bucket today and I...

Okay that makes me feel better! I am hoping to move up to 10 gallons one of these days :D Got a California Common brewing.

There's a lot of interesting folks 'round here! I'm a research scientist (aka lab rat/corporate slave) at a start-up pharma company. I bring an analytical chemistry background (used to do a lot of FT-ICR mass spec so I like all this magnet talk) but am now doing more biochemistry - type...

For the past year or so I've been brewing, I do my primary fermentation in a 7 gallon plastic bucket and things have always been fine. I've been brewing a lot more lately and needed a 2nd bucket, and the only one in stock at my LHBS was an 8 gallon. The brew I did last weekend went into it and...

I think that Pilsner malts and anything with corn will cause more DMS, so a longer boil will help get rid of that. Personally I would go longer than 30 minutes with 46% Pilsner. Longer boil times also help clarify your beer as it coagulates proteins.

Adding the water first allows the water and MLT temps to equilibrate. When I started I was doing grain first but I noticed that the temps would vary +/- 5 degrees in different places of the mash... I couldn't tell how close I was! Now I preheat to 12 or so degrees above my strike temp, let it...

It's gonna be a little different for everyone, you just need to figure it out for your system. Try to always have a rolling, vigorous boil and be consistent with it each time. You might try a test run just to see if you're not sure, but I would estimate around 1 gallon/hr. I am more like 1.25...

Thanks all!! Brett-- I will let you know how it turns out :) If it's good I'll post the recipe

Hi all, just wanted to introduce myself! I have been a lurker for some time and also spend time at the Northern Brewer forums. Biochemist by day, mad brewer by night :D Been brewing off and on for a few years and this past year really dove into it, now doing AG and constantly upgrading my...