Recent content by BeerAndTele

(The Angels Wanna Wear My) Red Shoes - Elvis Costello

(Don’t Go Back To) Rockville - REM

Bottled my split batch American IPA this evening. It's a dank-off: Columbus dryhop vs. Nugget dryhop.

A buddy of mine at work is diabetic. He recently lost a few toes on his right foot. It was sad. Worse yet, his wife threatened to divorce him. I asked why, and he said, "she's lack-toes intolerant."

And a third. I've had good luck with Brewer's Best. Easy does it though; a little goes a long way.

Brew day! A 2.75 gal stovetop BIAB batch, American IPA. Will be splitting into 2 fermenters for a dank-off: one will be dry hopped with Columbus, the other with Nugget. I've used both before but only in combination with other hops, never isolated. Cheers.

+ 2.75 gal American IPA 847.5 + 2.75 = 850.25

Over the weekend, I told my wife that I wanted to be cremated. She made an appointment for Thursday.

Three conspiracy theorists walk into a bar. You can't tell me that's just a coincidence.

This is an interesting topic; sorry I missed it last June. I don't cold crash prior to bottle conditioning ... didn't make sense to me to spend time and effort dropping out the yeast if I'm going to rely on it again ... plus, i dont want the conditioning phase to extend longer than it needs...

Bonus points for the Charismatic Voice backdrop.

I’ve had best success with 1/2 tsp table sugar per 12 oz. bottle … I reduce to 3/8 tsp per 12 oz. for heavily dry-hopped beers, as the hop creep leads to gushers when I’ve used 1/2. And I agree with those above recommending 1/2” to 3/4” headspace in a 12 oz. bottle. Lastly, I’ve struggled to...

Summer, Highland Falls - Billy Joel

Day After Day - Badfinger

Do You Know What It Means To Miss New Orleans - Louis Armstrong