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Here you go Yoop! https://www.homebrewtalk.com/showpost.php?p=173368&postcount=20 :mug:

You could always just load them into your HBT gallery and re-link them. Then they'd always be there, regardless what happens to Photobucket. Cheers! :mug:

Thanks again all for the kind words regarding Southern Pecan! In regards to the pecans, I'd recomend mashing them and layering them towards the bottom, so they won't float up on you. 4-8oz for a 5 gallon batch sounds just about perfect. Keep up the good work! :p

I don't mind people knowing that I work at LM and am always happy to help out in regards to questions and information regarding the company and the beers! :cross:

Ok, you got my attention. Yes, I work at Lazy Magnolia. I'm the Packing/Personnel Manager. Here's what I can tell you: Abita does not use our recipe for their Harvest Pecan. Their's uses pecan extract and is completely devoid of any kind of body. Based on that I know about their brewing...

Drink more. They won't stick if you use them more often... :cross: Otherwise, forward sealing faucets are the way to go. :mug:

Unless you have a problem with getting a complete, out of the box mill that WILL make your efficiency go up, you'll love it. :cross:

I usually do anywhere from 1 1/2 to three quart starters and use the liquid to top up a little, seeing as I'm almost always within 1/3 of a gallon to my target ending volume. :cross: EDIT: Oh, and if I'm on the money or over a touch from my target volume, I decant most of the liquid...

Looks familiar: https://www.homebrewtalk.com/showthread.php?t=59657 :cross:

I use 10L, 20L, 40L, 55L, and Special "B". :cross:

I use a pump for my drum... I use sanitizer to maintain a prime and if that goes, then I use an autosiphon to restart the flow. :mug:

I bet you overfilled your keg and don't have enough head space to properly carb the beer. The best answer (and most fun) is to drink the beer down a little and then let it sit for a couple/few more days and I'm sure your carb level will be fine. :cross:

We use sanitary/tri-clover/quick clamp fittings on all of our equipment at the brewery and they are a pain when you first start using them, but you'll quickly learn all kinds of tricks and flips that make connecting them quite easy. If you can do it with one hand, then you're a better man than...

I do a Pickapeppa burger by simply mixing in as much Pickapeppa sauce as the 100% fresh ground chuck will hold and grill them medium-well. Then finish them off with provelone or baby swiss cheese, mayo, grilled onion rounds, lettuce and another generous amount of Pickapeppa sauce on a kaiser...

Now you're only one step away from a second cooler for HLT, a sparge arm, and a little gravity for an even easier fly sparge. Welcome to the 80%'s! :mug:

Uhm, this may seem painfully obvious, but your mash tun never holds your entire boil volume. The difference is made up with the sparge water. No need to upgrade anything. But you really should just go up to a ten gallon cooler and stop messing around! :cross:

I've also found that if you refrigerate the bottle for a week before drinking, it cold conditions and taste better. The CO2 will absorb back into the beer at a colder level (assuming that it degassed to begin with) and taste more cohesive. How long did you refrigerate before serving? I...

That's what I use. Yup, no warping... :mug:

Glycol would work alot better. Simply make a chiller reservoir and pump the chilled glycol through the copper lines. It wouldn't take much and reusable glycol is relatively inexpensive. The reservoir could be an aluminum box in an ice chest, using a pond pump to recirc. Problems? :drunk: