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If you live near Durham, NC then you're in luck. :ban: Li Ming's Global Mart asian supermarket has all of the ingredients needed. The store occupies what was previously a Circuit City- it's huge. Like an Asian Super Wal-Mart. They have pallets and pallets of rice in 15-50 pound bags of all...

bottlebomber: what chutzpah! this is already going to be a labor-intensive brew, hats off to you for complicating the process even more :mug: seriously, that could really be a good method for developing melanoidins and body-

OK, yeah, a 22oz of Rasputin would be enough to have me nodding off to sleep in my easy chair- Whew! to have that with dinner in a restaraunt, hope someone else is driving!

I smoke mine at what would be considered medium heat. Ambient temps play a big role, as my smoker is outdoors. Cold smoking is technically no hotter than 70F, I believe, kinda hard to do in the summer here. Winter, maybe. My smoker temp usually doesn't get over 125F. I burn down some oak logs in...

I would like to try a sweet potato wine, using no added sugar. The goal is to make 2 gallons of SG 1.100 using approx 20 pounds of sweet potato. Thinking amylase will help to ensure a complete conversion, I don't want a hazy wine but a really clear one. I will finely shred the potatoes with...

I'm with BB's recipe also- will brew in a few weeks

private stock

Winchester

I guess I'll plug ratebeer.com again (no affiliation, I just love the site)- click the places tab , then South Carolina, then Charleston- any place worth going to (and some not) will be there- rated and with contact info

Looks like an american brown or porter just waiting to happen.. kitchen sink beers can be really good

rycov- Why call me a jackass for expressing my opinion, without having directed any insults at anyone? Anyhow, I was watching a tv program during the past month or so that was about a brewer at GB, and it showed him brewing- with extracts. Maybe I'm wrong? But my opinion (just an opinion, mind...

Hey- no problem with the tyke taking a sip (only a sip! :) ) I remember having a chug off my dad's Mickey's grenade at about 4 yrs.

People's Brewery? Ah- I have been away for a long time-

As far as I know, to reiterate the comment by FubgusBrew (very cool name)- the interior of the pumpkin is aseptic (free of germs) until the skin is breached- I would take a shot at it by star san-ing the outside, wearing elbow length (or longer) gloves, sanitizing them and a good stainless spoon...

My wife and I went to Purdue in the early 90's, remember Broadripple Brewpub being pretty good- if you make it up to Lafayette (an hour away) go to the Lafayette Brewing Company (LBC) - But really do check out the ratebeer.com page (not too much work :) ) A few clicks and you will know...

go to ratebeer.com then do a search for location ratings in your area- lots of info edit: click the places tab, then click indiana, then click indianapolis-carmel

Gordon Biersch? Really? OK, to each his own, but I am surprised that a brewery chain that does not mash, that only uses extracts to brew, could produce a 'great' beer- (no offense intended to the numerous homebrewers that use extract- I was one for years)

Had the Paulaner Wiesn (bought w/ the HUGE mug) really nice- but I do prefer a Marzen style beer for Oktoberfest. The Hacker is really nice, a real toothy sugary thing when it warms up. Looking for the Ayinger, probably my favorite brewery in the world. I will stay away from the Sam Adema...

Fdr

Going off on tangents is fun, but geting back to the recipe, can we agree on the following, thus far? - Ingredients: English 2-row base malt of your choice (MO, GP etc) 98% of grain bill English Roasted Barley 2% of grain bill English hops (EKG, Target, Fuggle, Challenger) Yeast of...