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Beyond the ingredients, as you mentioned, don't forget a few other things that influence your specific flavor: - temperature, of fermentation, whirlpool, conditioning, how (quickly) you cool, etc. -how long you boil, or don't boil at all. -yeast management- #cells and relative under/over...

I wasn't actually referring to their ability to hold pressure- and many growlers don't hold it long with screw caps- but that they are not built to withstand increasing pressure from priming/carbonation. You'll find at least several threads on here and at the AHA website with stories of growlers...

Not a good idea because growlers are meant to maintain pressure, not withstand increasing pressure that comes from priming. There are a few threads on here about this.

On the law enforcement end also, 0.07 brewing

Don't Haze Me, Bro! Brewing

Agree with 1.030-1.040 starters to grow the largest amount of healthy yeast. In the actual brew they will accommodate to the higher gravity just fine.

Currently brewing a beer using used ume from making umeshu. Perhaps a frozen pineapple IPA for you? -not sure what you could do with the whey powder...

Keep it up dnr. (5 year old berries from our deep freeze made a good fruited cider).

Salal berries give a blueberry with a touch of vanilla flavor, fair amount of tannins. Used them in a pale ale, low IBUs, for a unique PNW beer.

Salal berries. Bacon.

Isn't Kool-Aid full of preservatives that will prevent yeast from fermenting?

1 or 3. Let us know when you open up for the community to show you some support. Hopefully plans are able to be put on hold right now.

Why not mix a little water into the beer after you pour a (slightly smaller) glass? Drink right away. Agree, though, with just leaving it as is and enjoying.

You can also pitch some Ec-1118 or other champagne yeast and it will carbonate nicely.

Hops and grains better with age?

Also, what hops do you have, and what yeasts?

Freeze concentrating, "jacking" would be really tough to get to 60%. People making applejack at home can get their cider to approximately 25% with home deep freezers.

Count me in!

Coonmanx- probably not getting many posts because many on here don't bother with secondary anymore.

What I was saying is that check brewer's friend... 8 pounds of sugar in a 5 gallon batch yields 9.66% abv. He missed 0.66% ab, how is that a hard miss, particularly with measurement error likelihood?