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No hurry. I can hold it and leave for porch pick up if your headed this way sometime.

Free Keg. Given to me used but I've never used it…its been in my attic 10+years. Must pick up in Frisco TX

I am the R&D chef for the largest chain of casual dining mexican restaurants in America.

I would try infusing the hops into the dairy component. Heat the hops and dairy in a sauce pan to a low simmer. Then turn off and chill. Strain and use that to make the ice cream base. It would help to keep a light color and add the hop aroma. Do not boil or you will make it too bitter.

Thanks all. I didnt worry about it too much. I just use whatever I have, but it is one of those questions that I have wondered about since I heard it. I figured if there was any truth to it someone here would know.

Which DME do you generally use for yeast starters? I used to use just a pale, but LHBS suggested wheat. Guy said it had the most nutrients in it for the yeast to get going. I've never heard this anywhere else and have been wondering if it is true or not.

Sounds good to me. I am drinking one from my last batch right now.

Good Luck...let us know how it goes. I can't even remember my first brew.

It is a very grainy flavor. The toasted cake was my best description. Maybe toasted grain. Both recipes have crystal malt in them so might be from that. The blonde has crystal 10 and the mild has crystal 60. You need to have some cake...can't believe anyone would go 30 years without it.

I recently brewed biermunchers centennial blonde and am now bottling orfys mild mannered ale. I have noticed a similar taste to both. They both taste like toasted cake. Like if you eat the remains off a white cake after it comes out of the pan. I assume it is coming from the grain, but...

Any recommendations for organizing recipes in Beersmith. If you brew a beer often do you have to rename the recipe each time to save a copy of that brew sesion?

Will a longer mash length, say 75 min vs 60 min increase effeciency. I have done three AG batches all different recipes. Two called for a 60 min mash. One called for 75 min. I greatly increased effeciency with the 75 min mash.

It is located in Hyde Park New York.

The Culinary(my alma mater) is having a Belgian beer dinner coming up on Aug 5th. Since I live in Texas, I can't make it. I thought that any of you close to Poughkeepsie area might be interested. Ommegang Beer Dinner-The Culinary Institute of America

I put it into beer smith. It is possible if you boiled down to just under 4 gallons. What is your volume of wort?

As an eighth generation Texan..I too must claim Shiner. I guess either that or Lone Star, but I do prefer Shiner. Historically my family is 1/2 mixed English, 1/4 Czech and 1/4 Italian. I love beer & red wine.

11802+9=11811

Instead of just chopping cilantro, you might want to try pureeing it in a blender with some liquid. It will tinge the liquid green, but the color should be lost in a 5 gal batch. If your chef friend knows anyone in food manufacturing, maybe you could find cilantro oleoresin. Then you would...

I think I heard that scream up here in Frisco.

I get to cook for a living and I cook at home daily for my family. The funny thing is I don't brew that much, but when I do it might be more fun than cooking.