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That's cool. Thanks. It backs up one of life's golden rules: drink faster.

Just curious: What would be the result of shutting off temperature control on a lager after 4 weeks and then having it sit in the fermenter at room temperature for two weeks? This shouldn't be an issue for me because I live in a cold climate and can lower the thermostat in my house to 54 while...

Chamomile tea ... you might be onto something here.

Dear Abby: I've been brewing for two years, and after about a year of using a Mash & Boil, I finally feel like I have things dialed in. I enjoy brewing this way. And yet ... something about a 3-vessel system calls to me. I'm not sure what it is. The shiny vessels? The idea that it looks more...

Looks good!

That was my wet dream in college.

… when you consider telling her “no.”

Nicely played.

Should this discussion be moved to the THC-infused beer thread?

My approach has been that, if I soak the bag in Star San before adding the hops and throwing it in the fermenter, the chance of an infection is very low. Am I wrong?

Yikes!

Thanks. I used to throw them in too but they started gumming up my kegging operation. Now I put them in a bag.

Hi, all. I’ve started dry hopping with a bag, using sanitized marbles to help it sink. How far do I want the bag to sink? All the way to the bottom? Somewhere mid-fermenter? Or should I lose my marbles (🙄) and let it float on top? I’m wondering if the placement affects how much hop aroma is in...

This one was in my local newspaper about 15 years ago. It stayed on my refrigerator for a long time.

It's rare to be able to reason with a military junta. These people only understand wine. I'm concerned about a river of red in the streets.

Excellent website. Lots of good stuff.

It took me a long time to realize that a lack of stirring was the main culprit in my low efficiencies.

I’ve had an all-in-one for about 18 months. I double mill so there’s a decent amount of flour. I leave it in. I’ve had scorching once, while trying a decoction on a lager. That led to a huge pain in the ass in terms of cleaning. Other than that, mashing and boiling have been fine. I double mill...

I brought the starter to my homebrewing club get-together today. The consensus was that it smelled like … yeast. Coincidentally, this is what noob paranoia smells like, as well. Thanks for putting up with me.

Both photos are of the second starter. I haven't tasted it.