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I'm pretty happy with my gig, happily married for 22+ years, at the top of my game professionally, rocking a 2 br townhouse rental, I'm living the a dream. Been thrown a few sliders, but whatevs, I'm content. Then I start to think about the things I didn't do... and start making a list...

Curious if anyone has tried this strain yet, I don't really brew IPAs but I'd like to try it in some Belgian styles. Does it require ample hops to produce said thiols? Wonder what it would bring to a Saison if I co-pitched with a traditional strain...

I have 5 bags of imported German stollen bites leftover from the troubles, probably not great to eat anymore but maybe I can use them in a holiday pastry stout? I was thinking I might stew them first to separate out the fats, then add them to the mash. Thoughts?

I've got 10lbs of Quaker old fashioned rolled oats. I'm familiar enough with mashing and fermenting on the grain, but I wondered if there is a way to convert the flaked oats past the gooey stage to a point I can separate it out without too much hassle. My plan is to add a pound and a half (or...

I thought this might be the best place to post the question, when boiling starters on the hot plate, I use a flat coil of metal wire to create an air gap; this doesn't provide a really stable support when switching between larger 3L and smaller 1" flasks. Also, most manufacturers recommend...

My wife and I kinda have a love thing going on with IKEA. Throughout our 20 years of marriage and moving back and forth between two continents and 8 apartments, our IKEA furnishings in their unapologetic Swedishness have always provided a familiar sense of foreign dislocation that actually made...

I'm having scorching issues on my LWD elements when running all-barley and barley+corn washes. I'd like to try pot-in-pot to be able to strip at speed while eliminating the scorching risk. My boiler is a Bayou 44qt pot. I'm looking for another pot that can fit inside it sitting on the false...

I'm brand new to wine making so kind of winging it here. I wanted to make a small test batch of blackberry wine, and knowing they aren't very high in sugars I used corn sugar to supply much of the fermentables. Problem is, 30 hours after pitching I don't see any signs that fermentation is under...

I have 12 pints of homemade apple butter at my disposal. Heavily spiced and sugared as one would expect, im imagining an apple pie flavor would result.. Can I just add it all to a fermenter and top up with water to make a wash? If the gravity comes up short I have LME to boost it, does any of...

I got a deal on honeycrisp cider back in August and fermented 6 gallons with premier blanc, intending to distill it to make apple brandy. Now I'm wondering if I might just enjoy it as a cider. Problem is, it is still super hazy because I didn't foresee the need to add any pectinase. My questions...

Hey, my brewery has been working great for like ~70 batches, and all of a sudden my thermal probe connector is acting wonky. Last brewday while it was chilling, I was watching the readout on my EZboil creeping down towards pitching temp, when all of a sudden it started showing 214f. I wiggled...

I feel like this is a post I should have made a long time ago. I know there are a handful of threads on this already, but I expected to find a thread hundreds of pages long where people post their crush to have it looked at by experts, but no such luck. I used to have my cereal killer mill...

I get them from time to time, usually after a night of imbibing. My wife is a Kung-Fu master of getting rid of them, she can usually rid herself of a case in just a couple of minutes. Me, however, I get them for hours on end, and have had them for as long as a couple of days. The usual tips do...

I'm making a chocolate extract from cocoa nibs for a chocolate pretzel beer, 20 grams of toasted and crushed nibs soaking in 4 oz. of 70% ethanol. After a few days it has clouded with the fats coming out of the nibs, so I heated it up briefly to ~120f which caused the fats to dissolve...

I need pizza to live. Due to some misfortunes, I now must avoid salt. I'd like to try making mozzarella with either no salt or with potassium chloride as a salt substitute. Is this possible? Currently I'm trying to stomach Russian farmer cheese. It doesn't melt and it's weirdly funky. Please...

This recipe started as a pantry sweep stout to use up the leftovers of several dark malts, but the resulting beer has a really nice, complex flavor and aroma so I think it's worth sharing. It needs another few days in the keg before it's ready but then I'll post photos of the pour. If it ages...

I've been kegging a while now. I know the ropes and such. But I did some cleaning/routine maintenance to my keezer over the weekend; cleaned beer lines, kegs, etc. in preparation for upcoming batches, and then yesterday while reconnecting some kegs I noticed a leak on one of my lines where the...

Due to some mishaps during cooking, I ended up with 12 pint jars full of not-quite-thick-enough spiced apple butter. I want to brew with it but I'm a bit worried about the pectins forming methanol during the ferment. Is that a thing or am I worried about nothing?

I recently made up 12 gallons of 7.5% wash using liquid malt extract. I dissolved it all in RO water with my brew kettle, heated it up to 170 to pasteurize, then chilled and transferred it to my fermenters. I'm a bit worried now that since I didn't boil it, when I run it the hot break will cause...

I have about 20lbs of frozen cherries from last year, they're in good shape but unfortunately were not pitted before being frozen. Will they be hard to pit after being frozen? Do they need to be pitted before using them in a beer? Thanks!