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Louisiana -The Cove, Baton Rouge (Unbelievable selection 600+ beers) -Avenue Pub, New Orleans (Good selection of interesting drafts pretty good Bar Food) -The Bulldog, New Orleans/Baton Rouge (Great Bar Food good selection of drafts)

+10 Oktoberfest +15 Ordinary Bittter +5 Witbier +5 Porter +10 Oatmeal Stout +10 Rye IPA +5 Scottish 80/+ =38,599.5

Nectar Ales Black Xantus Cigar City Jai Alai IPA Trappistes Rochefort 10,8 Gavroche Ballast Point Sculpin, Dorado North Coast Old Rasputin Dogfish 90 minute, Punkin Dieu Du Ciel Route Des Epices, Peche Mortel Weinstephaner Hefeweizen Saint Arnolds Punpkinator, Divine Reserve Against the Grain Bo...

For Louisiana, it is definitely The Cove in Baton Rouge. 600+ different beers not to mention the equally impressive selection of hard liquors.

While on a local microbrewery tour there was a coffee porter on tap. I overheard someone drinking it say to their buddies "I like REALLY dark beers like shiner bock. I guess this is why I like this one because it tastes like shiner".

Just use a high flocculating ale yeast with good attenuation. S-05, wlp001, 1056, etc. and make a BIG starter. Aerate well after cooling and you should be set.

My lines are all about 5'. After carbonating, I bleed the excess pressure off my keg and I turn my regulator down to 3 psi and I get perfect pours. If the beer gets a little undercarbed over time just turn the regulator back up to 10 psi for a day. Problem solved without having 10 feet of beer...

This is beer after being brewed 12 days ago. I whipped it up quick for an octoberfest party. I used a big starter of wyeast american ale II that I got from a local micro-brewery. Just thought I would share. Thanks ed for the great beer!

You wouldn't happen to have a picture would you?

I do the same thing when I get a chance. Those ribs look delicious.

I second the above post. If someone could make something like this commercially and make it pretty: -Peristaltic so that it needs no priming -High temp due to the silicone hose -110vac I feel like you would have many buyers.

I would recommend you open a home brew shop first and then do BOP there. You could have classes for those who are interested in BOP. This is what has been relatively more successful at other businesses compared to strictly BOP.

I want in!

My guess is that it will just clog and not siphon properly but try it out and let us know what happens.

I have noticed that beers when young or over-carbonated can have a metallic taste. In my experience it has been English yeast strains that sometimes give my beers a metallic taste for whatever reason. Give the beer a few months and the taste should go away. Also you should definitely get...

Brewed this back in september it turned out great. The pics don't do it justice it is crystal clear by now. Has that great vienna taste at first and loads of centennial flavor

Bought this the other day here at Matherne's grocery store in Baton Rouge. Absolutely fantastic...my SWMBO even loved it too! $7.99 a bottle though is a bit steep. Time to clone this sucker

Independence Brewing Convict Hill Imperial Oatmeal Stout...very good and very well priced. $6.50 a four-pack at the grocery store in Houston. If you like Imperial Stouts it is a must try.

It has a good flavor and aroma for sure but it just doesn't have the depth of flavor of the rochefort. However, I am drinking mine after only 8 weeks from brewing it so that could be the reason. From reading your paper the batch fermentation and flaked wheat propably have something to do with it.

great application of that quote...gave me a good laugh