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Definitely Centennial. Classic C-hop grapefruit, like super cascade, but less floral. I can't get enough of it. There are lots of other great varieties too. Citra is amazing paired with Centennial and/or other hops that have a little bite.

I'm betting it will be tart and virtually non-alcoholic.

10 days grain to glass kettle soured Berliner Weiss. Full mash, 120F raw grain pitch, plastic wrap, blanket covered sealed in the cooler, quick boil, US-05 pitch, crash cool/keg carb/serve done and done.

I'm embarrassed to say that I only just made it to Olde Mother for the first time on Saturday. They were closed some of the other times I've tried. I had some really excellent well crafted brews and enjoyed talking shop with the guys. I'll make a more focused effort to go back soon and often...

Mine is on the floor. It doesn't splash. Not enough to be a problem, but I also have concrete floor where it sits.

Everyone?

A local brewpub tapped a new sour and I was asking the bartender what style it is. "It's a sour." Yes, but do you know what style? "Well it's like.. sour, so it has like a bitter sour taste." Mmm that sounds good, I'll have that. It's a Berliner Wiess with a subtle amount of apricot added...

Looks good but I'm curious, did you chew those holes into the box? :D Just kidding. I've certainly had to make due when I didn't have the right tool for the job.

Yep it's normal. I don't remember which, but one of my ECY blends looked exactly like that. I feel like it was one batch done with dirty dozen. I also had it happen in the ECY vial after reharvesting some of the yeast, and a starter did that once when I was stepping up dregs.

I've had my BC mill for about 10 years. I've probably crushed around 4000 lbs as well. The mill was junk when I bought it, and is junk today, but somehow it's still working. I've certainly got my moneys worth. The drive shaft was bent and the base was cracked when I got it. The set screws don't...

I'm an IT dork but the superhero stuff just aggravates me. Not my brand of escapism I suppose. Most of the movies I don't last 5 minutes unless it has rifftrax. I do enjoy some of the classic sci-fi books though. One caveat is that I loved Firefly. It's probably more of the good characters and...

Just another reason I'm happy to brew indoors and out of sight. He might have been taking photo evidence to show that it's not a meth lab as the complaint stated.

I love when they look like that. So alien!

The next movie about stealing the death star plans will probably introduce the characters that parented Rey, we'll see. I just hope there's a lot of Stacey AKA Pink Five in it.

I've since acquired a nice kimchi fermenter that has a baffle in it with a little purge hole so you can press all the air out and get no mold. It works really well.

You can put a layer of plastic wrap on top of the wort, you'd be surprised how easy it is to use for this purpose. It clings to the surface and bubbles press right out. I've had very good results skipping the initial boil and souring right in the mash tun by throwing in a small handful of...

It's really hard to tell from the pic if the dark spots are wort or something growing on top. If it's a growth, I'd be more iffy on it. If not, it's probably fine. I've made some really good sauerkraut that had some gnarly mold on top. Scouped it off and the rest was great! If you're not...

I highly doubt the US or various state governments care about style guidelines or recipe choices. I'm assuming these laws are more concerned with how a product should be taxed. I'm sure they're not saying you can't sell an unhopped beer, rather that it will probably be taxed as a wine, or malt...

I could be wrong of course, but the black looks like lighting to me. I see wort with white specks on top which wouldn't be too unusual. I'd drink just about anything if it tastes good though :tank:

How does it smell and taste? It doesn't look very scary to me. It looks like the start of a pellicle maybe. If it's not foul smelling and tastes good, let it ride.