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Well, it turns out tape does not like sticking to Torpedo kegs. This afternoon, the foam fell off. I tried electrical tape. No good. I tried medical tape--the stuff you can never get off your skin once you put it on--no good. I could not find the duck tape or gorilla tape. I asked myself what...

The one I sampled today was made with 3 pounds of sugar.

Is there any support here for strong, sweet beers? My feeling is that usually, bitterness needs to be balanced with sweetness. Not always, because there are bitter beers that taste great without any sweetness to speak of, but more often than not. I also think a strong beer with a lot of alcohol...

Five gallons strong Christmas ale with Sabro, 12-15-24. 3396 + 5 = 3401

I brewed something sort of like a quad as a Christmas ale, and I thought the uncarbonated samples were too sweet with too much fruit flavor, so I redid it with a new recipe. Nonetheless, I am trying the first one today. Somewhere around 12.5% ABV. I'm really shocked. Gassing it up to 3.3...

I put a batch of ale in the fermenter last night, and I used the foam and tape method. I can't tell you for sure it's working, but the fermenting fridge smells more like plain old fermentation than bananas.

Sounds like I would be using twice as much CO2 to do the same thing. Am I wrong?

Why do you use rigid tubes in serving kegs?

If you use a rigid tube, you have to change the tube when you move the solution, unless you want to give up floating tubes. I would rather just take the floating tube out and then put it back in when I brew. Maybe I missed something here.

So senility has not won the day after all.

I was being lazy and keeping the solution.

Anyone here dry hop with Bergamot? I'm redoing my Christmas Ale. First time, I used Sabro, but it was too much like a pina colada. This time the beer will be dryer, and I mixed Sabro with Magnum for bittering to cut the coconut. I'd like kind of a sharp citrus aroma. I also have Citra.

Well, you're right. I forgot to ask after the first post: will this work?

This must have been the most boring question ever, because no one answered. Brewing today. I am going to move a lot of yeast from the old keg to the new one as cleanly as I can. May also add a packet of dry yeast. Lallemand says not to rehydrate Abbaye, which is interesting.

I don't recommend buckets, but for me, they worked fine without secondaries. You can dry hop with two sous vide magnets and a hop bag. Don't ask me about fruit.

Lopez-Alt's restaurant used to get mediocre reviews, but it seems like the rating has jumped recently, which is suspicious. He wrote a recipe for pizza, and it was pretty bad. He said to use "tomatoes." The difference between restaurant-quality tomato sauce and junk you find in grocery stores...

I guess there is no cute solution. Maybe I'll just take a glass of tap water with me when I get a beer so I can dip the faucet.

These are picnic faucets, so a drip tray wouldn't work. They coil up in the keezer.

One really nice thing about living here is that I can cut trees whenever I feel like it. I'm like Bill Murray in Caddyshack. I don't even need a reason. Five-hundred-year-old oak right where I want a pole barn? Down it goes. So sorry, Karens of Earth.

I recall watching someone get pilloried in the press because the deed to his house had an ancient restriction saying it couldn't be sold to Jews. At the time, my dad told me the whole thing was unfair, because America was full of homes with deeds that contained old restrictions that couldn't be...