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Hehe, I like how he left the roll out, being unnecessary with all the grain :D Hot dog at ale temperatures for 14+ days sound yummmy! :drunk:

Dude, you brewed a beer with hot dogs and chili in the wort? Why not just make a nice beer and eat the chili dog? Brewers are weird...

^^ Me too. Change is never embraced easily by all. :D I am actually intrigued by this and will be brewing one of the recipes from the most recent zymurgy to give it a try. I haven't seen any commercial versions here in southern NM, but I'll keep looking.

The Queen's Crown label is great IMO!

It's been years for me, but I used to get kits from Midwest and they were never a problem. Its a strange concept, quite frankly, to blame the "kit" because the kit is nothing more than a combination of the bulk ingredients they all carry anyway. The malt is just regular Briess malt or extract...

39 and been brewing for about 14 years

Eeeew. I guess I would be obliged to dig it up. :(

:eek:

I steal thermostat instructions to sell on the black market. ;) Actually, I'm an archaeologist. The sooner you guys die the sooner I can study you :)

I'm doing 10 gallons of Bier Muncher's "nierra sevada" clone. Trying out my new brutus-like system for the first time using the brew stand I bought from Marcus (aka Pinup Brewery). Should be fun!

Don't take it the wrong way; I hope I'm wrong too. I've had batches of beer go bad just because the airlock fell off or the stopper came out and I didn't know for a couple of days and BAM infection. It's just such a big risk for contamination and I'm not sure what you will gain out of it. It's...

Give it a try...then pour it out, cuz its going to taste like crap from the infection......

You can use them fresh off the bine, but you risk getting a real "grassy" sort of taste in the beer. I've found that drying changes the flavor of my hops a bit and takes some of that veggie-like taste out of them. I like to use fresh picked hops only at the end of the boil or as a steep for...

I turn off the flame and add the aroma hops. Let them steep in there for 5-15minutes, depending on the recipe, then remove the hops (I use whole hops and a hop bag or muslin bag), and proceed with chilling. If you don't steep the hops a little bit, you aren't going to get much aroma out of them.

Tastes exactly the same to me. It's still one my favorite beers.

Hmmmm, lately it's been Old Peculiar, Sam Smiths Oatmeal Stout, Indica India Pale Ale, and, as always, Anchor Steam.

That's it, I'm leaving on my bantha

Hmmm, I'm not near my program, so I will have to check later. I know you set the grain to water ratio and the boil and final volume. I believe it calculates the amount of sparge water for you based on that.

Put the corney lid on the bottom of the keg and use your set up in the spear opening on the top. Best of both worlds. I would think there would be clearance for the corny lid because there is a bit of a collar around the bottom of the sanke so it could probably sit on a flat surface and not...