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Did my first repeat recipe, a nice English Mild - modifying the grain bill slightly, swapped out .25lb of brown malt for .25 roasted barley for a darker verson. Should come in at 3.9-4.2% ABV. My wife loved the previous incarnation. Being petite, she really appreciates a good flavorful...

Honeymooned in Belize, loved "Belikan" - stout and a lager were the big ones from them - if you see the name, give it a try.

I'm on friendly terms with our pastor - maybe should invite him over for dinner with the family, and time it for a brewing day, have him throw in the yeast blessing... :)

http://catholic-beer-review.blogspot.com/2008/07/blessing-of-beer-from-rituale-romanum.html

Frequently on a Sunday afternoon - 5:1 gin/dry vermouth (usually 2.5 oz/.5 oz), and like them dirty - 2 spoonfuls of brine from garnish. Usually three of whatever the garnish is: Olives stuffed with garlic/jalapeno Blue Cheese Olives Cocktail Onions for a Gibson Tomolives (get them at Total...

Wanting to try homemade sauerkraut...I was curious about modifying one of my plastic food safe buckets from my brewing supplies - maybe 1 gallon. Drill a hole, put in a rubber grommet, and use one of my brewing airlocks. If I do that, do I need to weigh down the kraut like most recipes to keep...

1 year anniversary - my wife buys us some Kobe steaks. Thicker than anything I've ever grilled. Grill first side, give it a little extra time than usual, "just in case". Grill 2nd side, some extra time, again, "just in case". Then, off the heat with the lid down. "Just in case". There was...

I'll go with Yooper on this too. I have a spreadsheet for grain bill design where I figure out the proportions of a given recipe, and ramp up or down depending on desired gravity and my assumed efficiency (been a no sparger, so around 59% for the last three batches, IIRC). I do round to the...

Same dilemma with my keezer - I prefer 40° for serving my beer, but too cold for fermenting (nice for lagering though). So, if I've got a beer being served in the keg, and brew another, I'll disconnect the CO2 from the kegged beer, set temp for fermentation of the new beer, and suffer a week or...

Nice...I'll say that tongue doesn't sound appetizing, but I tried a cabeza torta at a little burrito shop here in Tucson - SO FRIGGIN GOOD...I called the restaurant to find out for sure - yes, their cabeza has a bit of everything from the "head meat". Your pic makes me want to give it a try -...

Chest freezer in my garage (Tucson) - dual use as keezer and fermentation chamber - been going for 18 months, so two summers, no problems. Serving temps 40°, lager primary fermentation usually 50°, ale fermentation 60-70°. Have a temp controller running two outlets - one outlet is always on -...

My dad printed me a copy of an article about Flying Dog and their use of Old Bay - from the facts about a 50bbl batch of theirs, maybe a Saison with Old Bay, I calculated about 4.5-5 oz - not quite a whole tin. Intriguing, but think I'd do a 1 gal test batch first.

Thought you all would like a spent grain bread recipe. My wife found this once I started going all-grain, and always turns out well - doesn't take much grain per loaf. Cut thick, makes GREAT sandwich bread, and is also great with some butter - we both love this bread. 1 1/4 to 1 1/2 cup...

That's all unmilled grain lasting a year, correct? Just gotten into all grain the past year, was wondering how long my crushed grains would last before brewing w/o going bad a bit - like, could I buy everything I need for a batch, make a starter one weekend, and brew the next? Right now, I...

Ahh, then I have to deal with storage of ingredients, etc...at better than .55/bottle (ingredient cost / 48 - know I can get 48 12 oz bottles out of a batch), was very impressed. Of course, it's on draft, so I'm pulling 16 oz pints or more... :D

Beginning to see your point. Kegged my first mild last week, almost nailed my target at 3.9% ABV - great toasty/biscuity flavor, lightly hopped - but if I found an similar import 6 pack at Total Wine, probably run me $9 - think my ingredient cost for this mild easily came to less than $30.

I think I used WLP 002 for mine - brewed a week ago, racked to 2ndary yesterday - SG was around 1.068, FG seems to be at 1.015 - expected a higher FG from the lactose...if I have my numbers right, looking at a 7% brew - was aiming for less then 6%, may dilute with water at kegging. With the...

Hey All, Wondering if I can get a critique of this recipe for a Chocolate Peanut Butter Porter: Starting point - Who's Your Taddy Porter from Brewing Classic Styles (Brown Porter) Assumptions and calculations based on - no sparge efficiency of 57%, desired preboil gravity 1.055...

Fixed (I think): https://www.homebrewtalk.com/f45/show-us-your-swmbo-115463/index248.html#post6085567

Here we go: Almost 11 years ago: Home 48 hours after Baby #4, having the ceremonial first pint of "Baby Brown Ale" 2013 Christmas Pic with all of us: 2013 "Silly" Christmas Pic: