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That's a nifty tool Doc, thanks for posting it.

I'm glad they're not tinkering with the recipe, I love Fuller's ESB. As a matter of fact, I brewed one yesterday.

Hey Steve, I sent you a PM. Take a look. :)

Thanks JM. Is it difficult to get 6-row in your parts? I assumed Maris Otter was common as it is here for certain styles and by personal preference.

I'll admit I'm undereducated when it comes to domestic Australian Malts, specifically your 2-row Pale varieties. I know the charactersitics of a few of Domestic American 2-row Pales but I'm curious what y'all use for your Pale 2-row additions. What kind of color are you used to getting from it...

I ordered new o-rings for my soda-kegs and rotate them out every 5th batch. It may not be necessary, but I figure by leaving them uncompressed for a bit it might extend their useful life. They're not that expensive and can save you some heartache over a spilt or perpetually flat batch.

If you swab the neck around the seal with alcohol and cover it with foil you should be fine.

I'm in. I'll do what I can to spread the word. There are a couple of others who can spread the word too: Doc, and Dunkel Boy. DB turned me on to this sight by spreading the word about the World Pub Crawl y'all have going. Here are the local times worldwide for the start of your chat. Chat Start...

Sorry, I missed the other references. Have you ever used it? 6-row I mean?

There's an explanation in this article in Brew Your Own magazine. Everything I've read supports this claim. Mainly 6-row is used to get better starch conversion in the mash if there's a higher percentage of adjuncts or specialty malts in the grain bill.

I use honey quite often in beer. I agree about adding it at flameout or you'll lose the delicate aroma and flavor. Something else to try if you're going to secondary your brew is to add the honey to the secondary. I've had several mead makers tell me they do this with their beers to good effect...

Yeah, I have to watch that as well or no hops actually make it in the kettle! :unsure:

I only take on dinner while brewing when its getting late and the natives are getting restless. I'm just glad they'll eat almost anything I cook. I've started to take on tasks during the boil that I'd normally save for after. I get everything cleaned up as much as possible so when it's pitching...

Nice save Doc!

I found myself brewing a Pumpkin Ale this afternoon while cooking dinner for my family. Dinner got to a busy point in the preparation and I completely forgot to add the brown sugar and molasses to the boil. :blink: I realized my mistake when the brew was cooled to only 205F (96.1C). I added my...

Actually fellas, this transcript is originally from the HBA Brewboard Sunday Night Chat. It also appeared on HBD and NB if I'm not mistaken. The guys at HBA do a great job of attracting guests for intelligent brewing discussions.

Spring, Texas. Its a suburb of Houston on the North side. I'm 60 miles from the Gulf Coast.

I introduced myself in the Off Topic forum but I'll make it official. I go by HumDum, from Houston, Texas where it's hot and humid as all get out. Been brewing since August 2002 and All Grain since May 2004. I don't take this hobby too seriously, but I do enjoy the fruits of my labor seriously...

Indeed! I'd be Microsoft-Free if it weren't for this obsession... err I mean, hobby. There seems to be more Mac users on this forum than others. Is that true? I assumed the PC ruled overseas too. Here's hoping the world will come to its senses. :D

Sorry, I'm not. I'll check in often though. If it's about Mac's and brewing, trust me I'll stay on top of it. I've been beating this drum for a couple of years now. I know Dunkel_Boy from another forum, if nothing else, he'll give me a head-butt if I'm caught dazing...