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I am interested. That sounds great.

I LOL'd.

Hockley Gold ++++ Edit: upon review of available data, this beer is retired, and apparently macro in flavor. This means my young tastebuds (I haven't had one in at least 4 years) can not properly rate beer. Which makes sense because I drank Bud then and can barely stomach the stuff now.

C-brite is bleach based. It kills on contact, but doesn't rinse. You need a sanitizer to wash the c-brite off your bottles. Idophour (iodine) is commonly use in conjunction with cbrite, but many on here prefer starsan. I use cbrite and idophour now, but will be switching to starsan as soon...

That sounds great. I don't think you will be disappointed.

I can't comment on what temps exactly my friend fermented at, but I have been fermenting in the mid to high 70s. I have been using a swamp cooler to keep it a few degrees lower with evaporative but I would be seriously surprised if it ever went below 70. I haven't built up enough experience to...

I just moved a dark graff to my secondary that I pitched on minimally washed S04 after brewing a big smoked porter. It moved to secondary after a month at SG 1.014 down from OG 1.072. I doubt it will drop more from there over the next month or two while it sits on oak cubes. What I am getting...

Prostitute

Ok. After a month on the yeast I transferred to secondary lastnight and added Oak chips. Gravity is now at 1.014. Down from an OG of 1.072. Smell is alcoholic. Taste is surprisingly good, but not really apple. Its going to stay in my secondary for a long time to mellow. I think I will...

Magazine

Looser

Wet

Are you happy where the flavor is headed?

Foot

All over the map, but it will definitely go up as I get further into this hobby. Which means I better take up running again to counter balance. I find myself bottling 22oz and drinking two at a time. Three or four on the weekend days, or more if I have a distraction I am into on TV. But I...

Are you ready to pull it off the yeast now? What is you SG at now?

Pete

Volleyball

Sideways

That or ferment in the keg as far as I understand it.