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Here's the Founder's Breakfast Stout Recipe as listed on the AHA website;   For 5 Gallons (19 L)   13.25 lb (6.01 kg) pale malt 1.5 lb (0.68 kg) flaked oats 0.75 lb (340 g) roast barley 0.75 lb (340 g) Belgian chocolate malt 0.5 lb (227 g) Belgian debittered black malt 0.5 lb (227 g) 120°L...

Yes the sauce tasted good. Big black pepper and garlic notes. Mostly earthy pepper notes before the heat kicked in.

Stopped by the Gemini booth on Saturday.  Great products and the Death by Primo was very flavorful.

Tried it at the NYC Hot Sauce Expo on Saturday.  They took thermal pics too. Predator Vision.  I had two samples. The first was meh, the second one made me sweat.  Not the hottest sauce we tried on Saturday but it was up there.

See you all tomorrow!

Sounds evil!  We will see you on Saturday.

Very cool. Here's a link on DIPA with the Pliny Recipe (homebrew scale) straight from Vinnie himself.  https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

Similar to my recipe. If I want that slight sour tang, I sub 1 lbs. of the Marris Otter with 1 lbs. of Acid Malt.

All of Pex's sauces I have tried have been top notch.  The Blackberry Supernova is very versatile and blazing hot to boot.

Love mine. Made tons of varieties that would cost a fortune in stores. I also have some hunter friends who have given me venison.  Venison mixed with pork and pork-fat,super-hot pepper powder, sea salt, etc.. and then grilled up is a tasty treat. Might have to make some for Super Bowl XLIX.  Cheers!

Hey Slade122,   Indeed, this was my second year with the raised bed. Amazed at the results.  No room in the freezers, made at least a gallon of mash, mostly from peppers and the dehydrator has been working overtime.  Cheers.

Disolo,   Thanks for the compliments.  This is the second year I have done the square foot garden (it's a 4 x4) and will do it again next year. First year I did 16 plants, this year I did 9 plants and the spacing was much better.  For my needs, One garden is enough and maybe supplement with a...

Naga Viper   Reaper   Yellow Brain

I cooked mine last night and eschewed the cardinal rule of performing any pepper related activity outdoors.  I succeeded in pretty much macing everyone in the house.

Been using HDPE plastic fermenters for brewing for almost 20 years. Here's a good guide for the curious. Step 4 addresses the concerns stated in this discussion.     http://www.wikihow.com/Identify-Food-Grade-Buckets

  I hear you. I have 3 boys and man, can they eat!  I have a fridge in the garage that's pretty packed, but good to know I can just leave it out until I make up my mind on what I want to do with it. Cheers.

  Thanks. I am going to put in the fridge as per CM's suggestion of letting it develop richer flavors. Cheers.

I borrowed my friend's ph/Temp meter and my 45 day old mash is at 3.36 so it's good to go into the fridge until I decide what next to do with it.

  Dang it Wheebz! I was in Rehoboth over the Summer. I would have stopped by your brew-pub to sample some beers.

I have purchased the Portable Pain from Dan of Redhawk Peppers. Great product and it will jack you up if you use too much.