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Dude that's a monster brew day, congrats on that. Interesting pitch, let us know how that turns out.

This has been interesting. I really hope AJ has said what he has to say so we can get back to regaling eachother with tales of balls the size of watermellons and dudes riding dirt bikes the day after their snipping. I did two more vasectomies today. One on a guy whose wife made him get it even...

Here's some numbers for your "expectational analysis" (who talks like that? Seriously?). Less than 1% risk of major complication. A 2-3 day average recovery time. And a 99.99% success rate in establishing sterility. Compare that to a 97% success rate for the next most effective form of male...

AJ, exactly what risks are you talking about? The complication rate in "experiences" hands (i.e. Done by a doctor who does >50 per year) is like 1%. You keep referring to the stupidity of vasectomy in a very vague way but why don't you just come out and say what you have to say. With...

I brewed this today. Rounded up the weights because my LHBS scale was broken, so used 10 lbs 2 row, 1 lb vienna, 1 lb crystal 10, and 1 lb carapils. I upped the hop additions proportionally so the IBUs ended up 60 with a calculated OG of 1.060 or something like that. My hydrometer broke when I...

After doing a ton of research on this for my bourbon county stout clone, I decided to really try to emulate the actual bourbon barrels they use by charring the oak cubes. All bourbon barrels get charred before they put the bourbon in. So I took my 3 ounces of toasted oak cubes and held them over...

I think he meant mashing >153 degrees (which is the correct recommendation, as you said) and it came out as ">1.053".

Had a bottle of new Belgium Ranger that was super nasty. It tasted like wet socks. Or rather it tasted like wet socks smell because I've never tasted wet socks. Probably just a skunked bottle but I've never been able to buy Ranger again.

+1 I ordered this in a bar on a whim and had 2 sips before I asked the bartender to pour it out. And I was already drunk when I ordered it so I wasn't even being discerning. It was just that bad.

Thanks for the advice guys! I have this enormous yeast cake (WLP099) from the Milk Stout which went from 1.072 to goal FG of 1.024 in 36 hours flat. Very impressive yeast, but Im worried about off flavors in the milk stout because it crept up to 71 degrees during the "robust" fermentation. I...

Okay I rocked it and raised the temp to 72 for over a week and it was still 1.048ish. So yesterday I made a milk stout with a 2 liter starter of 099 and I've never seen a beer ferment like this... A constant stream or bubbles in the airlock. Lol. My plan was to rack by bourbon county beer into...

I think one of the key points here is that everyone is different. Every surgeon has different techniques and every persons anatomy is different and everyone's healing experience is different. I have patients who never take a single dose of pain meds and are ready to ride a dirt bike the next...

Funny story for y'all- I also do vasectomy reversals which is a very difficult and expensive (out of pocket) surgery with a marginal success rate (50-80%, depending on a few factors). Anyways I had this patient come in with his wife to discuss getting this done. He later comes back to see me...

Need some advice. After 1 week my gravity is sitting at 1.046. Was hoping to hit target fg of around 1.038-1.040 by this point. It was sitting at 65 degrees and bubbles strong for a good 3 days. What can I do to help it attenuate a bit more? I obviously have a ton of unfermentables with all...

It's incredibly rare and I can't fully explain it. Last I looked, they estimated a 1 in 2000 chance. Most docs are using pretty standard techniques... I do titanium clips, remove a segment, and cauterize the ends. Others do fascism interposition and ties instead of clips. I think as long as it's...

I

I'm a urologist and do these things day and in and day out. I'm just here to say that the "no needle no scalpel" thing is a bit of a gimmick. It's really the same procedure, just done with different instruments. Much more important is the competence of the doc doing it and your particular...

Buy 5 gallons of bourbon! Then invite me over when it's time to empty that and put the beer in.

Curious to see how this saga turns out

Brewed my attempt at Bourbon County Stout 2 days ago. I read every thread I could find and watch the whole grain and grit series. This is what I came up. I can only fit about 20 lbs of grain in my mash tun (10 Gallon igloo) with a fairly tight mash (1.25 qt/gallon). Mashed at 156 for 90 min...