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Hey, this is a beer competition! That means second place I took Silver! Not bad for the first time.

You can see the rough drawings I did of how I want to set mine up at post number 7. The coffin will be 3 by 2 rather than 4 by 2 and set up the opposite to what is shown.

Once I get my Keezer built I'll have 3 taps for 3 different beers (5gal) and have space to put 2 more 3 gal for a wine or home made root beer. So making 2 kegs of one style just means not running out in the middle of a big party.   check...

What he said

Gotta find some extra funds this month so I can brew down and get my 10 gallon kettle. Thought about going to 15 gallon but I don't think I need that big yet.

Bet he's following Palmer or Pappison by the numbers.

Just posted a 3 month update on my last mead I bottled.

Well, it's been 3 months since Paladin was bottled. Pulled one out and chilled it down. Still has that beautiful golden honey color. On the nose there are hints of Sherry and a touch of Raisin. Tasting, there's a creamyness to the mead its dry with over tones of fruit maybe peach and...

The 6.5 gallon glass carboy is an option however you'll find they're heavy and difficult to transport and maneuver not to mention they're glass. If it breaks you have 5 gallons of very spicy mess to clean up.   Personally, I've done a pepper ferment in a 6.5 gallon brewing bucket and it came out...

It might take a couple rounds to prove we're going to continue, as I recall he didn't do one for the Wing Challenge till after the 3rd or 4th one and gave all winners a crown retro to date.

Now, looking forward to seeing how you would rock this out!

So if I had used the Belgian Saidon yeast do you think it would have cleared some of the esters so that the basil would been a little more noticeable?

Congratulations Ozzy! Wow, can't believe it was just 1 point difference. I can just picture Wheebz sitting there tittering back and forth before finally making a decision Also congrats to everyone, we did it! We rocked this out and all in the 30's or higher. Finally thanks Wheebz for the...

I've seen a lot of SMaSH recipes for Kolsch.

So Wheebz, you going to post results tomorrow?

Need a good Mead for GoT

Requires a shower and a Post-Mortem, WOW, talk about catastrophic failure!

Spontaneous fermentation, are they identifying areas in the US where they believe it can happen now?

Did a little checking over at Homebrew Talk, seems this yeast likes to take its time about things. Check it: http://www.homebrewtalk.com/showthread.php?t=215937 There was an idea: One member said "When I've used this strain, I raised the temperature up to 70 at the tail end of fermentation...