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Hey guys, I just relocated to Phoenix from the NE and was wondering what your set up is to cool down your wort. I’m used to a simple immersion chiller with 50* groundwater. Obviously that won’t work here. I have a simple set up, 10G spike kettle for BIAB. Ferment in a SS Brewbucket. House has...

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Moving so they gotta go. Syracuse/Oswego area. $20 for all 3.

I like it

My FU Kovid Koslch and label

Also brewed this one up during the current stay at home due to Covid, so this was my middle to finger to that. Sorry if offends. Had better efficiency than thought so a little stronger than traditional.

Hops from New Zealand and Australia, so...

Georgia on my mind - Ray Charles

Great beer and you're probably not far off. Wouldn't surprise me if they also use some Simcoe in there.

Young Cannibals

not paying

I go to ProBrewer, more often than not, disappointed. @augiedoggy - I'm sure Stout's $$ allow them to have control over negative posts/comments. Doesn't make it right and really makes them look bad. Address consumers concerns professionally, make it right, learn and move on.

I had Yellow Rose when I was down in San Antonio. Solid Texas beer for sure. As stated by many, lower the mash temp a little and add some sugar. US 05 should get you around .010-.012 or so no problem which is where you want to be and will also let the Mosaic shine. I wouldn't want to go much...

Helping a novice friend brew an all Mosaic IPA tomorrow. He likes them hazy so will be adding wheat/oats, the usuals. 1318. Aiming for 6%.

^^^ This Alpha Amylase (154-162F) – Produces a variety of sugars, including maltose and also some unfermentable sugars. Mashing at the higher end of this range produces more unfermentables and therefore more body in the finished beer.

Horse race

Wish You Were Here - Pink Floyd

@Dave T - Welcome back to the area.

Nobody's Fool - Cinderella

The Rain Song - Led Zeppelin