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If you had the mussels, you should have had the Frites, yes? A whole post about Monk's and no one metions Frites... It's funny, I was annoyed when Monk's opened because we used to frequent the previous bar/restaurant in the location.... boy was i wrong... -JTD-

I have no idea about how it reacts in beer, but in baking, vanilla is almost never added in while a product is cooking - theory is that the high heat alters flavor. ymmv Since it has a pretty high alc content, vanilla extract would be pretty safe to just add to the wort not the boil - i doubt...

Thanks for the info... This whole thread is becoming a tangent, but interesting. Jeff

How far back? How about colonial america? Before Pasteur, so the true nature of yeast is unknown. When Franklin penned his famous quote, what was the beer like? Probbaly drifting out of "Sanitation" category... sorry. -Jeff-

While being really paranoid about sanitation in my nice clean, enclosed, modern kithcen I started wondering what brewers of old did about sanitation. Anyone a "Beer historian" out there? I have to imagine that for most of beer's history breweries were really dirty in comparrison to our...

So from all accounts the extra tank is a no go inside... Thanks all... Buford - saw your post on the 4912 conversion and will liely steal it all verbatim... thanks for posting the info. -Jeff-

First Post! Great Forum, thanks for all the info so far. Here we go. I want two build a 2 faucet tower kegerator with a Sanyo 4912. I want one faucet to be a stout faucet. I have read that you can get 80% of the benefits just using the appropriate faucet on CO2 - any opinions...