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I'm in Texas. Sometimes it gets down to a balmy 70°. Always in the fermentation chamber.

C'mon, Texas! Those are rookie numbers! Alright... Hold my beer. Wait, no! Give me my beer back! You're obviously not gonna drink it. Time to start pouring Shiner on my Cheerios again.

Get an Uber, buy many flights, you sound like an AI bot, keep an open mind, hydrate, don't text your ex.

$2000 was pretty high. I think your latest offer is way more reasonable. Unfortunately, people who are brewing already have what they need. A set-up like yours is fantastic, but I think the market is pretty thin. I think you may have better luck offering shipping and parting everything out. Even...

Super interested! I rotisserie a lot and this would be a game changer.

I used to live in an HOA, be on the board of an HOA, and even sit as president of an HOA. There's no hard and fast rule as all of them are different with different bylaws and insurance coverages. My best advise is to contact them either in person or by phone (e-mail is alright too, just less...

Just put the brewing stuff behind the meth lab that's behind the non-operational vehicle that's behind the political sign that's behind the overflowing trash containers that's behind the overgrown lawn. No one will ever see it.

Visiting Hop & Sting in Grapevine, TX today. Really good brewery and a must stop for anyone visiting the DFW area and likes beer, wine, and hoity-toity food places.

Yeah, dude. No worries at all. When one of my kegs kick, I pull it, and put it aside. I only relieve the pressure the day I'm going to fill it back up. Could be the next day... could be a couple months.

First off. Welcome! Secondly, I could not help but to read that whole thing in Crocodile Dundee's voice. It would help to know the entire recipe of what you're brewing. 1.000 is not a starting point - it's about as dry as you can get. That's the gravity of water. Do you remember or did you...

Here's mine I recently got a 37 with. I included the scoresheet so you can see the notes and make changes as you see fit. I like your addition of Special B. I think it's one of the most underrated malts out there. Dark Czech Lager 6.5 lb Pilsen 1.5 lb Munich .25 lb...

I have a few quick extracts I keep on rotation. I can be in and out of the kitchen in an hour. Mill about a pound of steeping grains Put in grain bag and steep in water as it's heating up Pull bag before water reaches 170° Add about 10% of your extract and bring to boil Boil for half an hour...

Back to the topic... again... I would feel fortunate on that one. After moving a full keg 2,000 miles to a new house, it decided to spring a small leak at the most inopportune time and leaked half its contents all through the grout lines throughout the dining, kitchen, nook, and laundry room...

That's where I'm referring to. Great store, just way further that Texas Homebrew Supply was.

When I lived in Portland I had 3 within 20 minutes. One closed leaving me with a regular Sophie's choice. Had a handful a little further away. Didn't realize how fortunate I was until I moved back to Texas. Granted, at first, I had one right next to my work - score! Now that they went...

I don't really give that one out. I can say to just use some HNC and a bunch of honey malt in your favorite base. Good luck!

There's two beers on my rotation that I use honey malt - Honey Nut Beer-ios and Honey blonde. Even the Cheerios one only has one pound of Honey malt. I would dial that back to. 5 -. 75 lb. for starters.

Bar Keeper's Acquaintance?

"Mexican Lager" is a pretty broad stroke. Are we looking for a Modelo, Victoria, Estrella, or Dos Equis? I do believe corn is the common denominator in all of these. What lager yeast are you using? I've had great luck with the White Labs yeast - others swear by the Omega Mexican strain. As far...

Just for clarity - isn't a normal pack 11 1/2 grams? If so, you'll be fine. If it was 5 grams, you may have some trouble getting going.