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It’s been a while since I posted on HBT, but I’m at the Dallas Beerfest at Fair Park as I type this. Lemme know if you’re around, and we’ll snag a beer. Will check thread every so often until I’m too drunk to stay!

I quit bottling entire batches long ago. It was tedious, and I do most of my beer drinking at home, so there wasn't much need for portability, and kegging became my standard. For social events, I took to using growlers. However, I still had an occasional need to bottle part of a batch to share...

I quit bottling entire batches long ago. It was tedious, and I do most of my beer drinking at home, so there wasn't much need for portability, and kegging became my standard. For social events, I took to using growlers. However, I still had an occasional need to bottle part of a batch to share...

I found Alpha Dog in a single 22 oz bomber, and I've heard good things, so I picked it up. I snagged one from the back of the shelf, in the dark. At first glance, I did not see a bottling date, which was disappointing, because I like to drink IIPAs fresh. It was AWFUL. Upon opening/pouring...

...almost as much as I hate Pliny the Elder. But I've actually had Pliny, which made me hate it slightly less. If you're going to make such a supposedly epic beer, why give it such a stupid name (you, too, Vinnie)? And why should I drink an allegedly flavorful, aromatic beer from the can...

I don't see much Special B used in recipes here. It's likely one of the most underrated specialty grains. If you're not familiar with it, it's a dark caramel/crystal malt, usually around 130-150 Lovibond. I use Special B in many of my more recent recipes. At 2-3%, it adds some depth to pale...

I put this in General Beer Discussion because it's more about the beer and a general impression of the craft beer explosion than the locale itself. I've spent a lot of time in Vegas. Up until this trip, I've been sorely disappointed in the beer selection at local bars and distributors alike...

Oh noooohhhhhhzzzz, my beerz is ruined! Don't dump it. You should've made a starter. Dry yeast is better. Only if you're a MOD EDIT. This post has been reported by Roomba. Funyons! Onions can kill your dog. So can hops. My dog died once. No kidding, he can't die twice. You must think you're...

I posted this thread at hometheatershack.com, but I almost expect better answers here at HBT. My home theater equipment, by their standards, is almost the equivalent of BMC, so I'm betting on a lot of "upgrade your stuff" answers, along with "remodel your room." I don't want to upgrade my...

This isn't as tough as it sounds - before tonight, I'd never made ganache. Now I feel a bit like an expert! You need: 2 boxes of your favorite chocolate cake mix Everything required to make a double batch of cake batter per the instructions 12 oz heavy cream 16 oz dark chocolate, chopped 16...

I keep a commercial brew log and occasionally post the reviews in the sticky in this subforum. I try to be objective with my "scoring" system - 10 points each for Appearance, Aroma, Flavor, Mouthfeel, and Overall. Here, I added the scores in a total column, then sorted from best to worst. I'd...

I haven't brewed much at all this year, and I really need to get something into the kegerator. I'm doing a 15 gallon batch split three ways - a pale ale, a pecan brown, and a sweet stout. I'm not going to partigyle, just mash the base malt, then split it equally and do three mini mashes to add...

I just had one. I'll reserve my comments for now, as I'd like to hear some unbiased opinions. Anyone?

Passing through town and want some good beer. Which store has the best selection (bottles)?

I'm not much for cocktails beyond a simple Jack & Coke, but I got this fantastic mojito recipe from a native Spaniard who makes great sangria and prides himself on making cocktails using fresh ingredients: Juice of 2 Limes Juice of 1 Lemon 2 oz Simple Syrup 1.5 oz White Rum 2-3 Medium Sized...

First batch in something like a year! Has it been that long? Damn. My system is pretty screwed up - the microprocessor circuitry got fried last year during a storm, the laptop is dead, and I haven't found the time to fix any of it. I did upgrade the March pump to a peristaltic setup, and...

A few hours before cooking, coat liberally with Bad Byron's Butt Rub (just bought more from Amazon - 1.5 lbs for $18!). Sear on all sides over as hot a fire as you can make - takes about 5 minutes. Smoke over indirect heat at 275° F until medium rare - about an hour. I used a medium sized...

Ok, I admit I haven't been brewing much beer...but I thought you guys might like to see what's been "brewing" in my garage. It isn't exactly beer related for the moment, but I can think of a few brewing related machining projects for it already. After much research on hobby machinist forums...

I tried keeping Orfy's thread updated...and failed. I do make an effort to keep my own personal log updated, particularly when I try something new and/or interesting. I wish I'd done a better job. Here's a dump of one line edits from my log (the order is chronological, and it's a spreadsheet...

15 gallons 1.058 OG 61 IBU 9.3 SRM 20 lbs Maris Otter 5 lbs Rye Malt 4 lbs Pale Malt (2 Row) 12.0 oz Caramel Malt - 60L 4.0 oz Caramel Malt - 90L 2.0 oz Roasted Barley Single infusion mash - 154°F for 60 minutes 0.33 oz Columbus (60 min) 4.00 oz Columbus (20 min) 4.00 oz Centennial (10 min)...