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Yes...and to think someone made millions (billions?) off the term 'passive-aggressive. My yawner is anything with the word 'pumkin' in it...especially sleepy when it is spelled like this. I guess that bug hasn't bit me yet.

Training wheels. It's where I started years (and years) ago as a meat hunter. I am mightily impressed by guys that consistently kill game with recurve/long bows -- especially ones that do it from the ground. I appreciate the other HBS options mentioned in/around Portland. Might save me some...

I might be mistaken but that looks like the linen closet. A No-go with SWMBO but she saw the picture and has agreed in principle...that's a Win! Now to find those tubs on Amazon...

Welcome. I'll be down in your neck of the woods in about 90 days (brew bros) to stock up.If you're also a flinger of arrows we should find the time to cut some paper.

Leftover 'party beer ' ie that which did not originate on the premises typically goes into beer batter for fish /pickles or into the pico de guillo ...

Not sure of your budget. This link is to the GW beer recipe. http://www.bonappetit.com/drinks/beer/article/george-washington-s-handwritten-beer-recipe Maybe something with part of this wood -burned on it....custom small cask?

Not a fan of the light lager styleand wont buy anyone 's, but in south Texas we did see some limited distribution of Bud American Ale. That's as good as any $12/6-pack craft beer on the market, and at half the price and true pop top bottles to reuse, a nice bonus from the onetime King of Beers.

I'm about a quarter of the way into 'Ambitious Brew: the story of American beer' by Maureen ogle. I think you have to beer a history lover first and beer brewer second to appreciate it. She has really taken some left turns and departed on some strange tangents as she weaves a pretty interesting...

Shiner 102 double wheat. The nose just kept reminding me of a dishwasher that had been opened while still early in the dry cycle.

Looks like it is coming along on its own time! The watched fermenter never bubbles eh? I was finally able to get at my brew log notes - it was 3 lbs of local honey for a 1.75 gallon batch. It fermented at room temp (DEC/JAN in TX) for 45 days and finished at .997 (Fleishmans Bread Yeast). For...

I'm giving Yeast another chance. After slogging thru chapter 2 for two months Ive managed to just about finish it in the past five days or so.

I like Flying Dog's Doggie Style Classic. Super finish like SNPA, but different backbone.

I guess they're trying to catch the social media train. I am enjoying playing around on it now with the new look and their active management of the site's functionality and relevancy. However, BS2 will probably eventually force me to choose where I spend time with brew data.

Two that are so bad but I just can't help myself: 'Warlock' - Julian Sands, Lori Petty and Richard E. Grant. Cheesy effects and British accents. 'Corvette Summer' - just a train wreck and you have to watch...

Army tanker. '86 to now. Currently in the 'stan. One way or another my last deployment.

My third time reading thru Strong 's book was with a highlighter. Overlook his new age views and he some great process control tips to help make your good beer better. Yes, it has some dated material like Daniels, but easy to read and use if applicable to your process. Fix was good. Haven't been...

You made that look ridiculously simple. :mug:

My point was to see to what degree of preparedness the OP was with planning his first AG. The question hinted at uncertainty in overall process. His recipe, techniques and expected outcomes will determine some parameters (eg grist ratio).

You'll mash with quite a bit more as your grain will absorb water. Do you have an outline of your recipe and process? edit : mash + sparge

I was thinking new gear as well, but more along the lines of the Beer Gun. With that you can start playing with labels and themes. Tho kegs would obviously be a heckuva lot less trouble and time.