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Two daughters here. So sorry for your loss. I cannot fathom that. I believe I'd have to quit drinking for a time also.

The one thing I do not care for about the foam is that I can't tell when my keg is getting full so I often end up overflowing it.

I'm not sure which one of all those questions is the main question. Is it why does Duvel do what they do and how would it be different if they did something different? I guess I don't see anything very peculiar about the method you describe. 120 hours is roughly 5 days according to my...

My wife's sister started screwing another guy so she could get out of her unhappy marriage. For some reason, she felt that was the only sure-fire way out. I don't know you guys personally, but sometimes women (and men) do stupid **** like that instead of just openly saying they are unhappy and...

I haven't found the need for any strike temp differential. I dough in about a pound at a time stirring between additions and that prob keeps temp up. YMMV

+1. The danger of CO is REAL. Just because you can't see it or smell it doesn't mean it's not there and killing you. IMO there is no such thing as totally safe indoor combustion. I strongly recommend a CO monitor in all cases. I've had mine go off several times (even in a garage with the door...

If you put it right up against the counter, you shouldn't have a problem. Also, although some might advise against it, you can also use the shortest, heaviest-Guage extension cord you can find and be OK, too. Look for a "power tool " extension cord which are usually the heaviest duty available.

IMO the GF is the most ideal solution for an apartment. 110v = you can plug it in in your kitchen. Very compact all-in-one unit = easy to lift, move and store. I really can't think of a way it could be improved upon for that situation.

It was good. Nobody commented on the aromatic, so I just left it in. We'll see how it tastes in a couple months. Planned on 1.072, got 1.065. Strangely, I narrowed the gap on my mill from .03 to .025. Don't know why I got worse efficiency. Pitched my starter this morning after letting it reach...

au in German is pronounced like the vowel sound in "ouch" or "wow". It would only be pronounced kroyzen (boy, soy) if it were spelled with an Umlaut like this: kräusen. The problem is that we are using a German word to mean something different than it does in Germany and seem to be misspelling...

Doing a Maibock today. Grainfather brew #2 for me. God, it's so relaxed. Measured and ground my grains while the mash was heating. After dough in, turned on the recirculation pump and walked away. Inside having a leisurely lunch of bratwurst, hash browns, spiced rum cake, and espresso. In about...

Well I pitched another packet (rehydrated) along with a teaspoon of nutrient. When I made it on Thursday, the partially frozen fruit made for a very cold must--in the 40s. Today at least it's probably around 62. Perhaps that'll help get it kicked off.

Yeah, I'm a little dismayed at how much money I've thrown into the bucket: $42 for the honey and another $40 for the fruit. By far more expensive than any Beer I've brewed. Guess that's what I get for watching that BrewingTV episode on YouTube featuring Curt Stock who makes it look like it's no...

10.5 lbs triple berry (3 pkgs), 5 lbs strawberries (1 pkg), and 15 lbs honey (1.25 gals). Still not fermenting 24 hours later. Might pitch a 2nd packet of d47 tomorrow if still no activity along with 2nd nutrient addition.

I'd lower the pils and up the Munich. I just finished the Bock book, and it seems like your going for a malt-forward beer which the Munich/Vienna provide. Here's my interpretation that I'm going to brew tomorrow. I added some aromatic to boost the maltiness perception. Any comments on that...

Work was cancelled today due to the impending winter storm, so what's a guy to do but make a mead. Triple berry mix and frozen strawberries from Sam's + local honey. Doing a multi step nutrient addition. Hoping to have it drinkable by summer.

The Bell's yeast is less flocculent than 05, which drops crystal clear. I'm not sure if it provides additional flavor elements because it's hard to taste anything else but those Centennial hops.

Nobody is suggesting that anyone brew according to season, although plenty of people, myself included, find it makes selection of the next recipe much easier. The OP wants to diversify his brewing, and the list of styles I provided is organized according to the season that I prefer to drink...

Must say, this beer o'mine makes a damn fine chili: smoked rye Porter chili. I've been lamenting brewing 10 gals of this because a smoked rye Porter is pretty heavy, but now that I've found yet another use for it. ..

I wanted to do the same thing, as well as superimpose a little structure on my brew year, so I came up with the following. I obviously won't brew every style, but I can use it to draw inspiration. Maybe it'll be of some help.