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NICE. :mug:

What kind of jugs are you referring to? OK, get the jokes over with. :D

When I was a teenager, the one thing that I wanted more than anything was to be treated like an adult. It's part of the coming of age process. In most European countries, since alcohol consumption is not considered "an adult thing" and kids begin drinking moderate amounts of alcohol by 13 -...

The amount of whisky that makes it into your fermenter won't be enough to hurt the yeast. You won't be dumping all of the whisky in, just the cubes you've soaked in it.

Brewpub Uncle Billy's Brew & Que 1530 Barton Springs Road, Austin, TX 78704 Beer Bar The Dog & Duck Pub 406 West 17th Street Austin, Texas 78701 At the Corner of Guadalupe & 17th Street

All of these suggestions are good, but remember the brewpub motto, "the amber ale will always sell." :mug:

Not exactly. Remember that not all the yeast will flocculate and depending on the strain there could be quite a bit still in suspension. In this case, you are pouring off all the yeast in suspension so you'll wind up with less than you would if doing a full 2000ml starter. I halfway agree...

One cup. _________

Beerthoven, I will not quit mocking Budweiser. It's really difficult to make a hamburger that tastes like McDonald's, but that doesn't mean that it's better than the one I make on my grill. Additionally, since when did this forum become a spot where you can't have a little fun. Quickly...

William Shatner is KING!!!!!

I have a glass stove and did 3 gallon boils when I first started out. I was also using a 5 gallon pot and never had an issue. Granted, I only did 4 batches indoors before going all-grain on a propane burner outside, so this is probably not a valid sample size to determine the safety of brewing...

White Labs - WLP002 English Ale I've used it in every Oatmeal Stout I've made (including the one I'm fermenting now).

1. Drink a Pilsner Urquell. 2. Urinate in a bottle. 3. Hand it to your friends. :D

MORE APFELWEIN :rockin:

I think it's important to realize that we wouldn't consider $10 per six-pack or $8 for a 750ml expensive for beer if it weren't compared to BMC for $4. That's like saying that a single handcrafted chocolate truffle at a local chocolatier isn't worth $1.50 because I can get a whole Hershey's bar...

YooperBrew is right. If you use someone you know's recipe it's only respectful to give them credit. This is the same as when you say you made "my Grandmother's oatmeal cookies." If it's just some generic recipe from a magazine or book, though, call it what you want. That's half the fun.

Make sure you use an ale yeast that generates a good deal of fruity esters like WLP023 Burton Ale. This combined with the roasted character from your special malts should produce the dark fruitiness you desire.

Legally, recipes can not be copyrighted. They are counted as technical instructions. What you produce with these instructions is yours. It's the combination of recipe and technique that produce a beer. Your brewing process is the technique, so name it and get over the anxiety. P.S...

Thanks, Kaiser. I missed that thread. Great read.

I think the point of the article was just to show the pros and cons of each method. It does point out that you can make great beer with either method, but some people want to control every aspect to miniscule levels. I wouldn't worry about it too much. I batch sparge (although I'm planning...