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5.5 so far 20,675 + 5.5 = 20,780.5

Nice name...my house ale is Chairman Meow Pale Ale ;-)

Here's the label I put together for our yummy IPA: Here's a quick one I did for Mardi Gras, need to tweak it a bit:

Greetings, Quick question...I did up my first yeast starter last night around 8pm and was planning on brewing a saison today, probably pitching around 1pm. I made the starter with 150 grams of DME/1500ml of water, pitched the yeast from the smack pack, and stirred it frequently before hitting...

Black Butte Porter and Widmer Hefeweizen circa 1995, working as a botanist in the wilds of the south central Cascades near Cottage Grove, OR. :fro: <sigh>

Thanks guys...I'll let her sit whilst I brew my Saison this Monday. Trying to stock up for Mardi Gras. Laissez les bon temps rouler! :mug:

Right...I'm planning on dry hopping, hence the secondary. So you're saying that leaving it in contact with what turned out to be about an inch and a half of trub for that long will not impart any off flavors or esters? Thanks for your response.

Hey gang...my brew buddy and I did my first AG batch in about ten years this past Sunday (I moved around quite a bit and was hard to travel with all my brewing equipment). Our recipe was based on BierMuncher's Outer Limits IPA. His recipe calls for primary fermenting for 2 weeks at 68 degrees...

Thanks guys...good to be here. I forgot to say what brews I have in the queue. I've got a Count Chocula Stout and a Chairman Meow IPA conditioning right now and a Tonginator Doppel Bock lagering in the beer fridge in the Man Room. Thinking of doing a raspberry wheat (for SWMBO) after...

Hello fellow beer lovers! I'm Mark from Lafayette, LA and just thought I'd say hi. I've been brewing on and off since grad school (circa 1990), mainly extract (with occasional forays into all-grain), as I've moved around quite a bit, but just got a new mash tun for Christmas so I'll be exploring...