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http://frederick.craigslist.org/for/4892478697.html

It's been a few weeks.

Sold

Bump...

Been too long since I've been to a punk show, but I try to see all the metal I can these days. My next metal show was supposed to me Baroness, but working a show at the brewery I work at the same night, so, my next will be lamb of god again. Or, possibly, ghost bc.

Hey folks, I brewed a 1.062 rye saison 4 weeks ago and I'm thinking of bottling soon. Instead of force carbing like I normally do, I'm going old school and bottle conditioning. I'm at 1.008 now and I'm thinking 6oz of sugar (or the appropriate amount of cane sugar), bottling half in regular...

I'm still researching that. i have friends with several different ones, so i'm deliberating.

sorry for being unclear, folks. i'd prefer not to ship and will take $115 locally. i work at flying dog and you could pick it up saturday if you wanted.

http://washingtondc.craigslist.org/mld/for/3758981177.html this is mine, just figured i'd throw it on here as well. ah, forums rules... price. $130.

hmmm... no image. http://yfrog.com/h4qduxmj

i've got my pump mounted in a toolbox. one second of inattention and the thing flipped over and landed on the pump head. just as i was pumping water from the HLT to the mash tun. good times.... ordered the bronze replacement about 20 mins after that.

thanks for the info folks. i'll stick with what i have.

http://www.homebrewfinds.com/2011/06/160k-btu-jet-propane-burner-1995.html

cool. you guys are in.

CMC is canadian, where i *think* continental refers to european malts.

btw, stef and i have spoken offline... i'm getting a case of starsan. if anyone wants some, let me know.

so, i brewed the BW, hit all my numbers, etc, chilled too cool, put the lacto in too early, then pitched yeast a few days later. it's been no higher than 70 for 3mo, so no sourness. i have 12 gal, and i want to dose it with lactic acid to get it drinkable. anyone have any experience with dosage?

how much is that golden promise?

so, i've got a brett primed belgian pale in bottles, and i'm thinking about maybe adding the dregs from a bottle to each fermenter of the berliner. any thoughts?

DC Metro guy here too... i live 27 miles from work, and it typically takes me over an hour every day. i take the bus and metro though, since we only have one vehicle.