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4th time making this. It's always good. Mosaic, Vic Secret and a little Sabro for dryhop this time

Dude, anyone tell you that you’re old yet? My wife and I are 10 years behind you and expect to catch up.

I’ve never been to Spain, but I kind of like the music…

This is off topic but I also refrigerate kettle dregs and end up with clear wart at as much as 50% of the Trub after a couple days. Besides possible flavor contributions, is there any reason not to use this as starter wort when diluted to appropriate gravity?

Did you make this? How did it go?

Happy 20,000th

I am using 34/70 lager yeast fermented in the middle 60s F

Hop selection seems to have a significant impact on haze stability. Hops high in polyphenols combined with high protein grains produce higher haze stability. Some yeasts contribute to haze stability more than others. Desirable haze (if you believe there is such a thing) is not yeast still in...

I have twice now. Third batch is just ready to dry hop. Here is a link to my basic recipe.

Unmilled grain will last years. You might want to freeze it for a day or two to kill any bugs if you plan to keep it a long time. Milled grain is said to deteriorate much faster. Opinions as to how long it will last vary greatly. Opinions about many beer subjects vary greatly and are often...

That post is about 8 days early...

I feel like if it doesn’t have chili in it it’s not chili.

And Old Bay

Is that opinion or is there some authoritative source supporting this? This is the first time heard that.

A brewery near me makes a gingerbread stout for Christmas time. I love it. I asked one of the bartenders about ingredients and was told they put a “whole lot” of ginger snap cookies in the mash. Now it’s a really good beer so maybe I’m foolish to second guess but I think of stuff in the...

My experience with tinctures is that you need to use a lot. Measured in ounces, not teaspoons or milliliters. Of course there are a lot of variables involved and I like to really taste the adjuncts I use, not just hints of them.

Forgot to put the cocoa powder in the boil for a Mexican chocolate stout so I dissolved it in a quart of hot wort on the stove a few days after fermentation had begun, cooled and added it to the fermenter. Cocoa fat never really broke down. Don’t do that…

If you use the same grain bill, mash high and add sugar I think you will end up with more alcohol but not a lower gravity. Simple sugar will boost alcohol but doesn’t significantly reduce FG. If you added enough simple sugar to produce enough alcohol to counter balance the remaining complex...

I may have over stated going up to 300 Calcium. 100-200 seems pretty normal though for British. As you stated it promotes clearing, which seems to be a good thing in the West Coast style. I feel like people in America are sometimes afraid to go over 50. As with many things in brewing there are a...