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I haven't anything to add, but my wife and I just spent a number of days in Kilkenny last month. Beautiful part of the world.

I love me some pacman, I keep slants of it now as my house yeast. It chews trough a beer for sure though.

Here's my first attempt at a trellis, needs some shoring up but hope it works. These are 2nd year Mt Hood, Fuggle, Golding, and Centennial.

Shoot, with the warm winter we've had all of mine are about that long. Time to start hacking I guess?

Completely unscientific and purely personal, but after I stopped chasing efficiency my beers got better. All of my 70-75% beers always had a more satisfying mouthfeel and better flavors than my 85% and higher beers.

I agree. Amarillo and MO are made for each other in an APA.

That describes mine exactly, but it still went up in fumes.

It won't, mine all melted off at the lowest possible burner setting. I now just preheat the keggle and hit it with a few seconds of heat when the temp starts to fall. I've been able to maintain mash temp +/-2F by being somewhat attentive and keeping a lid on the MLT keggle. It's super easy to...

:mad:I know, I'm always away for work it seems. :mad: Every third thursday is it?

Sweet! It was great touching base with a local enthusiast!

Shoot, I thought I was subscribed to this. I sent you an email.

If you guys use amazon a lot with amazon prime, i got a bunch of agar powder delivered in 2 days. http://www.amazon.com/gp/product/B001EQ5I6U

Your PM box is full. I'm out in Canfield off of 224, how do prices look on 2-row, marris, and belgian pilsner if they carry it? PM me back.

You won't be disappointed. It's a very simple beer with a lot of flavor and supremely sessionable.

It's actually more from a long pour to develop the head. It laced really well, but the head died down. I plan on carbing it bit higher next time. This time was forced carbed, next time I'm going to naturally carbonate it.

Yeah, I tend to do a hard rolling 90minute boils. It may just be me, but I find that it helps clarity too. My last Patersbier.

It's an excellent yeast. Ferments super fast with the low OG, and floccs out really well during cold conditioning. Don't mind the dirty glass.

I was unimpressed with the Caribou Slobber, but the Patersbier was the best beer I've ever made. This has to do with the evolution of my brewing process, but the flavors are so simple and wonderful in the Patersbier that it now occupies a permanent place on tap at my house.

Shovel and a bag of lime?

HAYYYYY. I get about 5 batches out with a setup similar to what you posted elsewhere.