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Sometime at work I will open the receiving bay door while I drink a cup of coffee. I'll stand there for 5-10 minutes watching the trees blow in the wind. It is a moment of peace away from the world of industrial sales.

That stuff is just way too high tech for it's own good. We get it from vendors from time to time and don't really appreciate it. Also, it takes up too much space in a trash can.

Give those plums some honey, it'll help reduce the spit back factor!

Yeah, she is awesome.

Staring off with my boss. He will call me up when he is out of the office to tell me something he saw. Goes something like this: Him: Hey buddy you won't believe what I saw going down the frontage road! Me: Oh yeah? What was it? Him: I saw a lion in the back of a pick up! Me: Cool, what can...

Owly055, I am in Bozeman and I am cautious to invite you over for a beer.

My wife and I went to the grocery this past weekend and had an interesting conversation with the cashier. We were having the usually small talk when she noticed we weren't buying any beer and the conversation was as follows: Cashier "I think you two are the first I have come through and not...

Take a look at SS Brewtech.

Checking in for Bozeman!

I should have mentioned isinglass was added to the secondary.

So I did a little digging on iBrewmaster2 for you and assumed a 1 gallon batch (derived form the fact that 3 tbsp is not a lot of honey). I hope you have a scale because the program spits it back as a weight for measurement. use the corn sugar at 25.72 grams. Dissolve in the same amount of water.

What is the size of the batch?

I brewed a beer that had an OG of 1.100 and a FG of 1.030 for a calculated ABV of 9.3%. The yeast I used was Windsor and was wondering if I should add another pack of yeast when I bottle because of the yeast working so hard during primary? Thanks for the help.

I have a couple. Grand Fermentations or Sioux Brew

My fiancé bought me the book Brewing Classic Styles from that point on all I thought about was beer and how to make better beer.

Welcome to the club!

While looking at the rhubarb plant by the front door you wonder if you could brew with it or when stocking onions at work (I work in a produce department of a grocery) a customer you barely know walks up and asks if you could give advice on brewing a Belgian style stout.

I would also say to retire it. Yes, the Star San might be getting in there but who knows what particles that you can't see are sticking behind.

Ahh good to know. When I get a collar built I will be able to move the tank outside the keezer.

I think I might have figured it out. The regulator I have is really touchy and even thought it might look like it is at a steady pressure it is still slowly rising. Solution is to make very very small adjustments and get a less touchy regulator.