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Evil Olive

I would recommend checking out first what they have in CO that you cant get in Chicago. http://www.seekabrew.com/distro/index.html is a good start as you can compare the differences and then ask him to get what ever may peak your interest :)

I have heard that they are not bad yet I have not actually tried one myself. If you love NB so much, may I ask why you would consider a different brand/supplier?

I have one that is similar to the first one you posted and it hasnt failed me yet. If its cost youre worried about I would consider the first burner and with the money you save get something else that you need :)

Do you happen to have a brewing program? If so, I would plug everything in and gauge the color, bitterness and what not and take it from there.

exactly my thoughts.

Yea I would think that the all the sugars are not being turned into alcohol leaving which in turn could leave a syrupy/malty taste. Do as they have mentioned above and make a starter as well as calculating your OG/FG and this should help. I just made a scotch ale where I actually added syrup...

Thanks a lot Scott for your comment. It does provide me a piece of mind and while the post was noobish in context I do my very best to ensure all elements of my brewing from start to finished are done as sanitary as possible. It does provide me some peace of mind and now I am just counting down...

Hey all, I have a quick question which I am sure can get cleared up quickly. I've read through the forums and I know that while nothing may grow in vodka, it is not to be used as a sanitizer. Well, my dilemma lies in the fact that I brewed a mead on leap year and while at work my roommate...

Im a CCB fan boy and this is def a beer I cant get enough of. This would be my choice:

Im entering mine with the Central Florida Home Brew Club soon. Itll be my first time and its a 80 schilling scotch. Congrats by the way! :)

As Redskin fan I am hoping that he does not go to DC and that we work to either get Flynn or RGIII. :)

Happy birthday!! Hope you have a good one :)

hmmm i chose to not use the blow off as good yeast can get 'blown off' no? Instead I upgraded from my 5 gallon glass carboy and bought a 6 gallon better bottle used to make 5 gallon batch. It rises...doesnt hit my air lock...and then drops. I use the glass carboys for secondary

I made one this past thanks giving and it all depends on the side. A rule of thumb ive always heard is when the breast is 170 your good but then again you need to take into account that almost always it takes the dark meat longer to cook. To counter this, I left the turkey out prior to smoking...

I made a mash tun out of a 10 gal cooler as many have here on the forums and it works perfect. You just need to batch sparge and youre golden :)

Thats the fun of the internet. Every time I have a question or am just curious, I will try and hunt down as many forums/websites to see what the common answer is. When it comes to brewing, I am sure everyone does everything at least a little bit different so If I can soak in as much information...

I actually did this myself. I have a 42 qt pot and a nice burner outside. I converted a 10 gal rubbermaid cooler into my MLT using the techniques that can be found here in the forums. As cfonnes presents, you cannot heat up the water in the mash tun directly but heating it up and then putting it...

thanks for the feedback. What does 'take it off the lees' mean? I will def look into sulfiting it for sure :)

Im thinking CCB Jai-alai the regular or white oak aged for the same reasons that Revvy mentioned. Its a beer that I can drink that I honestly dont think I can grow tired of (ive had a lot of it and if I would have grown tired of it, it would have probably already happened).