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21405.5 gals + 5 gallons Christmas Spiced Ale 5.5 gallons Centennial Blonde 5.5 gallons Citra Pale Ale 21421.5 gallons :rockin:

Free Beer, No Cover Tonight at the bar "Free Beer, No Cover". That should have the crowd showing up.

Thanks for all of the feedback so far. I'm also going to use the Omega Vermont DIPA yeast for this batch. First time using this yeast and I understand is supposed to be Conan. I've got a starter on the stir plate now, but any suggestions on this yeast. Not looking for another 9% ABV beer...

Just finishing a keg of Deschutes inspired Fresh Squeezed and looking to change up the hop schedule a little. Since I am relatively new to All Grain, would love some feedback on the following specs. Thanks for all of the help. Juicy Fruit IPA Brew Method: All Grain Style Name: American...

I've got some Vermont DIPA yeast (Conan) that I'm wanting to try. Has anyone ever brewed ZD clone and used Conan? If so, how did it turn out?

Officially Scared.

I've been shoveling the walkway to my front porch for my mailman in anticipation of the flood of homebrew headed my way tomorrow. :rockin:

I am one of, if not the most popular, consumers of homebrew on the interwebs. Feel free to send me some of your homebrew to see what I can do for you and your home brewery. :cross::D

Ok, with all the talk of Jungle Jim's, who is going to be attending the 2015 Beerfest? From their event description: The Beers We will have over 350 beers from more than 100 different breweries. You will have the chance to try: imported beers, craft beers, hard ciders, beer blending, beer...

I third that motion to get the jig instructions posted. Motion carries.

Jungle Jim's is owned by Jim Bonaminio. He started it as a roadside fruit stand and has grown it into the spectacular destination it is. Here is another link: Road Trip Jungle Jim's

5465.5 + 5 gallons of Fresh Squeezed IPA + 5 gal Belgian Wit + 5 gal Centennial Blonde= 5480.5

Cold crash for a day or two, then add 1/2 tsp of gelatin in 1/4 cup water. Works like a boss. Gelatin xBmt

Definitely the tongue. ... and the brain. :rockin:

I am lucky enough to live about 10 minutes away and, let's just say, I'm a regular :drunk:. Friday night pint nights with a different craft brewer offering their beers on tap for $3 and you keep the glassware is a pretty sweet deal. I have a helluva collection of glassware.

Very similar set-up and I chose to NOT cement my pieces together. Have never had a problem with them coming apart during a mash and they are much easier to clean when they can be taken apart.

Thanks, good idea. I recently picked up a few 3 gallon buckets. Sounds like I'm going to be drilling out one of the lids and setting it up as a small batch fermentor. :mug:

Just finished up a snowy brew day with a 5 gallon all-grain batch of Centennial Blonde. Hit mash temp square on the nose at 150 and collected approximately 6.7 gallons of wort at 1.033 SG. Followed original brew schedule for a 60 minute boil and ended up collecting only 4.25 gallons of wort at...

I'm a little partial to Woodford Reserve and Blanton's. Of course, if I had no budget, Pappy would be my man.