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Looks tasty. What was your mash temp? -Kingboomer Edit: Nevermind, just found it xD

Subbed. I like the idea of a dump and brew, and I can do this one easily until I can get my hands on a scale (again :p ) -Kingboomer

Ok, I'm following this one too, and I'm curious how it turned out with some time in the bottle? -Kingboomer

Yup, I'm watching that one too :mug: -Kingboomer

Subbed. I'd like to give the extract version a go with blueberries! -Kingboomer

Many thanks man! I'm trying to get this all at my LHBS, and they have everything but the Saphir, so Hallertau it is! -Kingboomer

This looks really tasty, and dead easy! Couple of questions tho: 1) How much water did you steep your grains in? 2) Was this a full boil? Thanks man! -Kingboomer ETA: One more question: what's a good sub for the Saphir hops? I can't seem to find em...

I know this is an old thread, but were you successful in harvesting this yeast? -Kingboomer

I know I'm digging up an old thread, but how'd this turn out? I'm toying with the idea of using spelt for a SMaSH in the near future. -Kingboomer

Sounds great man! Let us know how it goes! -Kingboomer

I know this is an old thread, but I'm wondering how this turned out? -Kingboomer

LOL, that's great man! Now that I think about it tho, I'd bet that this would go good with some venison... -Kingboomer

This one sounds easy and tasty! Question tho, if I can't find the Vienna 6-row would the 2-row be a good sub? Thanks man! -Kingboomer

Nope. The plant I work at makes the actual bottles, we don't fill em. I have done the Laverne and Shirly glove trip once or twice tho :p OK sorry fellers, :off:

Yup ;) you probably guessed right! That being said, I won't turn down free, but if I can make (and drink) my own I most certainly will.

OK, I'll admit it. I work for one of the three BMC's, inspecting bottles at a glass plant. I'm not ashamed of this, and I get 3 free cases a month!

I really dig a good fish fry. Instead of milk for the wash tho I used to use buttermilk and a dash of hot sauce with the egg.

I really dig a good fish fry. Instead of milk for the wash tho I used to use buttermilk and a dash of hot sauce with the egg.

Hey when you get the recipe dialed in I'd love to see it! I'm wanting to spring this on a few of my buddies who are comming around to like home brew!

I oak my traditionals with a mediun char american oak just long enough to knock the rough edges off, generally about 3 weeks, 1 oz for a 3 gallon batch.