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But seriously, there definitely is some sort of wild yeast, or bacteria, fermenting your beer. Go ahead and pitch your planned breweres(sacch) yeast, to help it attenuate since in my experience, not many wild yeasts/bacteria are capable of fully fermenting a beer You need ot take a taste of it...

Its the devil taking possession of your wort. Because you touch yourself at night

The thing is, I'm not trying to make any of those beers listed. If one of my IPAs comes out similar to any of those, its kinda disappointing and I take a look at where I went wrong. I'm shooting for something markedly different. I'm not in the habit of going tit for tat with my points, its...

I always just add sugar into the kettle at flameout or right before it. It doesnt need to be mashed since its already all fermentable sugar. It just needs to dissolve. The flour I've just dumped in with all my grains. Its definitely not absolutely necessary, but I still like the body and OJ...

no crystal no munich meh vienna 2 row is fine mash low medium to high attenuating yeast strain yes to simple sugars yes to any adjunct like wheat rye or oats, flaked is even better NO CRYSTAL no adding tiny bits of dark roasted malts "for color" +95% post boil additions with your hops

I first read on some blog where they compared it to something like summer or Belma. I havent ever found this to be the case. The only time I got basically just fruit had small additions with no dry hop or large whirlpool. I've gotten stone fruit tropical flavors from it, but its predominantly...

Id definitely go with simcoe mosaic and eureka but I guess it depends on what you want to shoot for. Eureka is super dank, just ridiculously pungent aroma with pine and citrus underneath. Ive been using it along with simcoe, columbus, and apollo in a black IPA where I shoot for that...

Sounds like you need to make a dank/citrusy IPA. Comet is best in dry hopping IMO, it has a very pungent character which used to be described as "wild" and "american" back when it was first introduced. The IPA scene wasnt what it is now and it was largely ignored. Really any of those hops...

I think the dress is blue

winner gets god-parent rights

I made a dank bomb amber IPA with 7270, Apollo, Summit and Columbus and it basically turned out exactly as I expected. I do hope they keep 7270 around permanently. It's been in experimental status for more than 2 years now and I've even seen a few commercial breweries using it

i smell a vacation giveaway

Exhibit A:

+1 on hot PBW. To clean mine real well, every 10 or so brews I will fill my kettle with PBW, heat to 150ish and recirculate. Then backflush and let it sit overnight. A ton of crap always comes out Removing any rubber/plastic components and baking it in your oven is another remedy that seems to...

Ive gone through a few pounds of them. I like them in classic saisons and other belgian ales. Comparison to saaz is pretty spot on, but they have more flavor/aroma and a lot more bittering potential

Before you get too far ahead of yourself, what is your experience in brewing? If you are remotely entertaining the idea of using homebrew equipment to distribute some small quantity of beer, I would think you'd want at least a 10gal setup. Those are pretty common. I would suggest 15 or even...

if something was burning my throat 15 minutes after tasting, i wouldnt touch it. no matter how extensive my knowledge of organic chemistry

I'd say your best bet is to culture up the dregs from some of those bottles. Start with low OG starter wort and build it up. The unhopped environment will help everything thrive and you should get a nicely sour starter wort you can taste. Pitch that into a new beer and just drink this one as is...

I think it's cause they have to ship a pc with Windows xp through time all the way from 2003