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Lately, I've been naming beers after the Hangover trilogy. Schwarzbier - Black Doug Honey ale - Paging Dr. Braggot Japanese rice lager - Mr. Chow Brown ale - Nerdy Hillbilly Mexican lager - Carlos Kinda no end to this naming convention.

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Taste like crap, but you get head retention for days.

Don't mean to tell you how to do you, but is that the best price you can do? a brick of 34/70 goes for that locally and a brick of US-05 is about $85 right now.

Look like a lager plan to me. If you want all you can get from a lager, I would recommend a late extract addition to keep it light, and clearing since you have temp control. Otherwise, I think you're gonna do great.

I think it's funny that people will drink from glasses and eat from forks that 1,000 others ate and drank from. Only a 2 minute spin through a machine operated by someone who isn't skilled enough to do much else, but their bottle cleaning habits are like you're in level 7 bio facility.

Airlock activity has slowed to a crawl and it looks like I have successfully made 1% milk. I'll check gravity this weekend and see if SuperKleer is up to the challenge of clearing this up.

Hot rinse and some starsan sprayed inside and out. The alcohol in the beer will get what I missed.

After several beers that's common vernacular.

It's an initialism for Brew In A Bag. Kinda all encompasing even though you don't go any further than mashing. BIAB is just easier to say than BIABEFEATM.

That's easy... Chrysalis and bread dough. Law aside, maybe the personal distinction can be made that when the alcohol reaches a level at or above non-alcoholic beer (.5%) it an be called beer?

Either one.

Yes, it is. It keeps the spammers and tourists out.

Same as others - I don't put it in first because I don't know how well it plays with sanitizer. I usually wait until there's a bit of wort in there, then pitch the yeast. I use the stream of wort to break up any little rafts.

This... There has to be a definitive line. Much like pizza stops being pizza once the first piece of pineapple is applied. Then it's called trash.

Bucket leak test: We're just going to assume your airlock has level chambers. Push on the lid until you get a few bubbles coming out, then release. You should see more liquid in one chamber than the other. Wait a few minutes to an hour. if you airlock returns to dead level, you have a leak. If...

What's zero divided by zero?

PM sent. That would be great. I'm sure I'm not the only one that would love to share a fond memory if we crossed paths on this forum.

First off, I am sorry to hear of your loss. Do you know the username he used here? I would be interested in one of the 2.5 gallon kegs if you'd be willing to ship.

Update: last batch got dumped. Although it did ferment all the way out, I did a few things wrong that prevented it from being successful. Not discouraged, just found out what not to do. Yesterday I started the third iteration from the advice of @jdubdvdt. Really straight forward instructions...