It's 5:09 p.m., I've got a belly full of turkey, I'm watching football and...
 

I'm getting ready to have a brew kettle full of Belgian Tripel. Life is good. :thumb: :toast: :BLVD:

I should clarify that I'm not drinking a kettle of tripel, rather I'm brewing one.

Good stuff bud! Enjoy...Cheers!!
:toast: :toast:

Did I mention that while you brew beer you can drink beer?

My Guiness clone is in the bottles aging as we speak and I just brewed a lovely Weizen this morning. My lager will go into the secondary this week. Should have plenty of refreshing beverages around Xmas. Methinks I will be brewing a nice Alt or Doppelbock later this month.

Life would be better if the dish fairy came and did my dishes....and of course it the boys could put a hurting on the donks...:D

Winter certainly lends itself to lagers. I'll be brewing a triple decoction pilsner after the first of the year and a Marzen shortly thereafter. I've got a hophead red and a dubbel in secondary right now and just bottle a bourbon-vanilla porter two weeks ago.

Are you a fan of Lambic by any chance? A lot of people are put off by the twang.

I'm on Belgian kick and I like the Lambics but it's the saisons that I'm a big fan of. I won't brew a lambic because I don't want to screw with the bacteria. Makes me nervous. I usually just buy them and currently have a Duchesse De Bourgogne cellared. Are you all-grain or extract?

Mmmmmmmmmm........Maerzen. I may have to plan a batch of that but I want to get at least 2 more lager batches in before winter is over including a Bitburger clone that has to lager for 3 months.

i got laid by an old high school friend yesterday I came back threw my money around in my old days and just like the mike jones song, same size a year later the same hoes wanna **** me

I currently am extract but do a partial mash with each recipe. I really need to construct a decent Lautertun so I can go all grain.

I use a rectangle cooler and stainless hose braid. Batch sparging is the only way to go IMHO. Check it out: http://www.tastybrew.com/articles/dennyconn001

BTW, batch sparging is cheaper than extract, easy and most importantly not as time intensive as fly sparging. An extra 30-60 minutes tops once you have it down.

Since most of the malts I brew with are well modified I typically just do a single-step infusion.