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1.043 to 1.012 in 12 hours, stabilized by 20 hours. Kegged before 48hrs. Hornindal Kviek in a white ale at 98F. Tasted fantastic with no off-flavors.

Congrats on the “So-So Silver”! Yes, depending on how motivated the competition organizers are, they will upload your scoresheets into Reggie for you to read any potentially helpful comments in the next couple of days. There isn’t likely to be an abundance of them (helpful comments) when you...

This is day 2 where it has been steadily increasing. I hadn’t calibrated it since the first brew because each time I put it in some wort or must, it matches close enough to what the hydrometer was reading for the OG.

Figured I’d use this thread for my question rather than start a new one since I’m already subscribed: My past three brews have been Benjamin Buttoning. The gravity is increasing as fermentation moves along. I thought maybe it was debris, hops and trub causing the issue since the first beer was...

Bonus: it also blocks alien satellites and government surveillance from influencing your beer.

HB German Pilsner

16# Angus brisket dry rubbed with salt, pepper, garlic, onion, paprika, and dark roast coffee x 24 hrs. Popped in the smoker at midnight the night before the party at 200F with “competition blend” pellets on board. Cranked it to 225 and slathered an applesauce + dryrub mixture onto the fat cap...

HB German Pilsner on a chamber of commerce Sunday afternoon.

This photo of a perfectly normal dog will make you feel like you’re trippin’

This very question is the first post I ever made on this forum. Same thing happened, and the beer turned out great. Obviously if the stopper was clean and sanitized, that’s good. If you had just pitched yeast, there’s a good chance they will multiply faster than any baddies and overtake them.

When you “stir the mash” half way through the timer on a French Press coffee for maximal extraction efficiency.

I dunno, that’s like saying people are going to stop cooking at home because there are restaurants all around. To be sure, we’d have to covary the gallons posted in each year by the total number of all posts on the forum that year as a marker of forum activity. It could also be that fewer...

Bored playing with Excel on my phone...we need to shape up in 2020 to stop the downtrend!

Looking back at the 2018 thread, we were roughly 4,000 gallons short in 2019. Weak! From 2018 thread final post:

If you’re an AHA member, you should submit this photo to their “brewing buddy” program. Each bimonthly issue they feature several Homebrewers who sent in a pic of their pet brewing with them, along with a short snippet about the pet. Yours is pretty epic compared to some I’ve seen.

Reminds me of this one

Easier to do this all at once at the end of the year, so here it goes: Maple Bacon Porter - 5G American Pilsner - 5G Mecca Grade Wheat - 5G Mecca Grade Bitter - 5G NE Pale Ale - 5G Lime Gose - 5G Rare Barrel Golden Sour - 6G Einstock White Ale clone - 5G Biermunchers Centennial Blonde - 5G...

When you measure your child’s growth by the fact that they’re now taller than a corny keg.

Mine is based on the first handgun I ever owned, which was handed down to me when I turned 21. An Amadeo Rossi .38 special.

-Check pH (aka buy a pH meter) on my kettle sours -Lodo procedures (except milling on brew day...that one is easy) -upgrade to the latest beersmith -sanitize scissors before cutting the dry yeast satchet -wait the full 60 seconds after spraying with Star San (I usually make it 30-45 before...