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Haha clever. I know I've tasted this somewhere before, and I finally got it. It tastes exactly like these ...

Been fermenting for 15 days, and was originally supposed to be inspired by Ten FIDY with a few tweaks, but due to my RoboBrew not being able to do small batches with huge grain bills, I ended up diluting it a bit. Since my O.G. was nowhere near where I was aiming for, I simply shot for what I'd...

I have tried doing different things and new sanitization practices and simple recipes. I have refocused and tried starting over. My bad batches started when my brother in law moved in who never ever showers (he's autistic/retarded/lazy) and after we kicked him out things still haven't improved...

Welp. Time to give up. It's just too bad I have a bunch of hops and grains. I'll try to find a Homebrew club that will take them. Thanks for your input.

All my SMaSH IPAs taste like lemon and grapefruit. It doesn't matter what hops I use, that's always the result...oh and with a touch of yellow 'Joy' dish soap. grr.

If it doesn't match up to something I'd drink on a regular basis (I've developed my palate to pretty much only anything above a 4 overall on beeradvocate or I dump it) it goes down the drain or to other friends that honestly don't know why I thought it sucked. Regardless I gotta be proud of what...

Wow. Either I'm entirely too hard on myself or I just suck. Damn.

When compared to commercial examples - being as good as the pros, what's your ratio of the recipes you keep because they're really good versus the failures i.e. the dumps/meh/won't do that again? I've brewed about 50 different batches of beer. Out of those 50 I have about 5 recipes I've...

Just thinking as I sit in the ER, what if someone replaced 2row barley with flaked Barley as the primary base malt? Enough protein conversion? Head retention? Thanks from a relative newb.

It's -10F outside and I'm trying to cool my wort down. Obviously it's slow-going with the lid still on the bucket as it's providing thermal insulation within itself. Although I know I won't get responses until after it really matters this time around, but... ...can a guy really leave his lid...

I overshot the gravity on this one. 1.124. whoops. I'm boiling a little water now to help dilute it, but what say you of an actual 14% (assuming it finishes at 1.010) Tripel?

How would you build a mineral profile? Like with Burton salts and calcium carbonate etc? Thanks

Incredible!!

Been scratching my head on this a lot lately. Some areas have hard or soft water. I know as a beer drinker I absolutely love most beer that comes from Michigan. Is it "in the water"? Or does everyone just have RO systems? Cheers

If I know I'm only gonna use a portion of the yeast (very small batch or mixing strains), I make a straight cut across the top with a sanitized scissors and then fold it over neatly, then place a bag clip or paper clip over it. Tape or clothespins (though large) also work.

Cold crash it brah

I usually don't feck with it while it's doing its thing because why destroy the magic and then there's risk of infection every time you open the lid and stick your baster or hydrometer in (sanitized obviously). I check on it on day 3 and day 7 for activity, and then do a reading 2-3 days after...

150F for 90 min all grain

Hydrometer

US-05, oxygenated before pitching, 70 degree temp...what went wrong here? I don't think I'm to blame and it's just bad luck. Is there any way to salvage it? I pitched another half packet and oxygenated again with my fingers crossed, so far no activity. This is the second batch of this beer...