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Yeah it could've been what he meant, but it gave me the image of curdles in my beer.

Some girls were asking about Duck Rabbit's Milk Stout and the bartender says, "I think it's because they put milk in it."

I have one of the eComposter Death Star-esque ones and it works great! Enclosed so no critters nor smell and it churns out great compost in about a month.

I have the Camp Chef Cooker from MoreBeer. It's nice and sturdy with a full keggle on those legs.

My LHBS has the MM3-2.0 mounted up with a high torque drill and it is quite the beast. The three rollers yield a great crush and it'll eat my grain bills in about a minute.

Yep, bought my tickets last week!

Old Style. That one has a special place in me heart.

Newcastle?

That was my first beer as well; I got the kit from Homebrewer's Outpost. It definitely was darker almost like a brown but tasted fine and everyone seemed to like it.

Eh not really sure. Thermostat's set at 71, but I bet it gets warmer in there during the day. I had just started doing this with my second batch (a brown ale recently bottled) and it tasted great. I just have the curtain closed and sometimes throw in a frozen gallon bottle as well.

I have mine in the bathtub with about 3 inches of water. Using frozen 2-liters it stays at 64-68 pretty easily.

I'm pretty sure it's 100, but the ones I saw on CL are in the 40-50 range. That's in the triangle area.

I just checked this out and there's quite a few. Most include the picnic taps too.