SaahWeet!

Mmmm... Smellin' purty good up in here right now...

I'm getting tomato based barbeque sausece and porter!

If the taste holds up I might have to try the Dortmunder variety...

Have any of you Borg tried this yet?

I saw two, Dortmunder and Porter and grabbed the Porter...

Gonna hit some ribs with it tonight...

Well, that one is really nice and all...

But if you really want to spend some money, you could just donate it to my retirement fund!

Shamefully... I've been more of a lurker than not... Haven't brewed anything in a year and didn't have a whole lot to post... Contributed where I could along the way though not as often as usual. Gonna try to boil up some brews soon and will post anything special should that kind of magic occur :lol...

Looks nice... If you want to dry it out a bit, add some sugar... Maybe 4-6 ounces or so... That will help keep the honey malt and crystal from making it seem cloying... ( As you probably already know, honey malt is pretty noticable, but should be fine at 4 ounces ) BTW, Dave is correct that the Hall...

Well, it's official... I haven't brewed a thing in an entire year! :redface: Due to a number of factors but yeah, it's been a full year. Mind you, I have been emptying out the beer cellar... Still have a couple of three or four cases of bottled beer to get through as well a a five gallon keg of 'ShA...

Maybe it's the dry hopping while it's still fermenting I think this may be a large part of it. I believe I remember reading that in one of the articles that I posted earlier in this thread. I think it is in part the biotransformation that occurs by adding the hops early in the primary fermentation,...

My daughter loves peach/mango juice. We buy Orchard Hills brand. It's 100% juice. Actually, it's apple juice flavored with the peach and mango. I wonder if that would work, don't see why it wouldn't. Things that make you go, HHmmmm. As long as the juice is not preserved (ie: has no potassium sorbat...

Way to go Swen!

Made in EU though...

Looks like Munton's Premium.

They pack in 6 gram packets and would have been part of an extract kit probably.

Dave, you could put your fermenter in a cooler or maybe your mash tun and surround it with some water... It will act as a temperature buffer between ambient and wort temps. You can also effect some temp control by adding an ice pack to the water if need be, or removing some water and adding some war...

Mashani, have you used the WLP630 Berliner Weiss Blend? Yes, it makes an authentic Berliner with a little bit of clove and/or banana (fermenter warmer to get more banana and less clove). It is not a good choice to use with BigPapaG's idea of holding temps warm to promote the lacto, because you will...

All good stuff... If you make your wort as normal and calculate your IBU's to around 7 you should be ok. Mash your grain bill a bit on the cool side (148 ish to 150 tops) and shoot for an FG of around 4% tops... No need for a long boil... Or any boil for that matter... Boiling is for hop isomerizati...

Mmmm, Celery Hops... Yum!