Recent content by BudBernerBrewer

I am more for the mill fine. With biab its the path to high efficiencies imo

Michelob always did that and now I think of it lite beer from miller. Note to self drink homebrew instead...

Maybe it has to do with the "everyone's a winner" mentality. If no ones a winner all the losers can feel better about themselves jk

I like how your profession has progressed, Denny. From someone that has the passion but never had the opportunity to work in the industry

Impressive responses. No need to search other forums, ask here and intellectuals will respond. In snow country we don't have spiders that big...wow

Property management. So landscape maintenance, plumber, painter, and basically babysitter. ?. But not complaining

Thanks rm and balrog....guess I needed affirmation. I figured as much but kinda freaked out. I am going to pitch onto cake, err....rack

15 gal snpa clone these coming days maybe by this weekend idk haha I wish the best for all home brewers

Thanks okie, I do have ferm temp control. Like I said accidental rise. S'"#$ happens. Mostly fermented, notty-10 days. I usually will let it rise to 70 after 10 days to 2 weeks. 80 on the other hand eas unexpected

Thanks for the clarification on terminology

Sad to say I errored in ferm temp control but after 10 days when most work had been done but...I wanted to pitch on the yeast cake. Notty, fermented at 62 to 67 for 10 days , then accidental rise to 80 ....now gonna crash slowly getting to 30s. Yeast safe to use again?

When I moved from cali to colo I felt like a sailor "where is the beer I like" ...west coast hop...fat tire won by default. You could find it everywhere. When I went back to visit buddies, they said look what have we have for you....fat tire...wtf I prefer some lauganitas ipa from peteluma haha

When the sailors returned and said where can I find a good beer like on the ship? Were they "faking" liking a hoppier style. Prolly not

Before I read any responses my thought was fermentation temperature control and water source.. my beers as good if not better than store bought. Not just my opinion. Temp of fermentation is not the room temp. You have to monitor it or else it's a guess. I buy ro water then add 1 tea spoon each...

Awesome! !!