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I'm in Cheers!

Has anyone ever tried these flavor concentrates? http://www.capellaflavors.com/products/french-vanilla-flavor-concentrate-13ml.html They are water based with Propylene Glycol used to dissolve the flavor. They have some pretty interesting flavors that may make a great beer. Just...

Looking for a kegerator. Preferably a two tap tower, but one will do, as long as two kegs can fit in fridge. I live in the Baltimore area. Thanks

Had to put mine up

Correction 43,648

+5 gal Imperial Red Ale 43,642.4

43053.5 Sorry

+5 Blackberry Saison +5 Peach Wheat +5 IIPA +5 APA +5 Drunkin Pumpkin +5 Pumpkin Sage +5 Single Hopped APA +5 Holiday Spiced Stout +5 Almond Coconut Brown Ale 43043.5

Amazing!!! I'm in

I'm in

I'm in I'm in

Filled out the Survey today I'll be watching the World Cup and drinking beer

I will freeze a gallon of apple juice and used the the pure apple sugar that doesn't freeze to cut my ciders at serving time. Give it a nice crisp sweet flavor. Cheers

Heck yeah I'm in

5gal Honey Cherry 5gal Irish Red 5gal APA 5gal Saison 5gal Black IPA = 25gal 16389 + 25= 16414

Keep in mind Dextrose is fermentable, so it will dry out. If you want a sweeter cider try using Splenda or Sucralose. Otherwise sounds great Cheers

Would you consider selling just the 10 gallon Mash Tun? If so how much?

I'm looking to upgrade to All grain and was wondering if anyone had 10 gallon mash tun they were looking to sell. I live in Maryland and I'm willing to travel to surrounding states. PM me if anyone could help Cheers

Heck Yeah! I'm in

I want to enter my 100% Brett Imperial IPA into an up coming competition, and was wondering which category I should go for. 14c Imperials, since this is the base of the recipe, or 23 speciality, since the yeast is non-typical and gives it a different taste. Any input would help. Thanks