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Oh, now I want that!!!!!! Sounds totally un-pilsner like and I would drink the heck out of it.

I'd probably ditch the saaz (although I personally love it in BoPils) and go with a super clean hop, like magnum or hallertauer, use the corn if you like it or corn syrup and keep fermentation temperature at the low end of the yeast's temperature. I would not use both that much corn and that...

I don't do many tropical fruit wines- just banana wine when bananas were 19 cents a pound for overripe ones, and the canned cranberry sauce. We have chokecherries, pin cherries, black cherries, wild plums, blueberries, blackberries, peaches, black currents, elderberries, wild concord type...

I'm considering that! Here's what I'm weighing- staying married vs staying warm. :) I did change my mind on my next brew after consulting with the meanie who likes to be "comfortable" and not in 92F degree heat. It's going to be another IPA. If summer isn't going to come, we might as...

Thank you for the reminder. I know people don't mean it, but a few people have said "Happy Memorial Day!" to me and I just try to realize they are confusing a day of thoughtful rememberance and thanks with Veteran's Day. To think that those men and women and their families sacrificed it all...

I always freeze my fruit- but I've never bought it packaged already frozen from the store. I get better extraction, so always freeze blackberries, strawberries, peaches, grapes, etc, along with using pectic enzyme. I've even used canned cranberry sauce, the kind in a huge plastic coffee can...

I’ve done the same. Went from a BIABish set up with a bucket, a cooler, and a burner slowly to a 1/2 barrel all electric HERMS with a tippy dump. Then went to BIAB in that three vessel system and loved it, so I gradually downsized. A lot. I now have a small Brewzilla and the weight is...

I think this is my next up. I usually get my ‘summer beers’ brewed earlier, but with the unseasonably freezing cold weather this May, I just haven’t been motivated to think about warm days yet. Thanks for the reminder that it should be on tap soon! I have some crystallized lemon too, to...

That's too much headspace for long term aging. If you could get a better photo that could help figure out what's growing in there.

I do something similar, but entirely different……:) I brew mostly IPAs these days, and the entire grainbill and full volume don’t fit in the smaller Brewzilla Gen 4. I’ve tried sparging by pouring over, and honestly, it was a bit of a mess with the malt pipe pulled up. I also get way more...

I used to always brew my fizzy yellow beer in the spring (I'm in Florida in the winter so 'summer' is a real thing in the north and good for a lighter beer) but now I brew what I like. I will brew a cream ale now and then or the FYB but normally just brew what I want now. I'm old, crabby and...

@Dude Lebowski I believe you even sent me home with Dinner! I brought some back to Bob. And I still love harassing Pauli. I just picked up a new beer for tonight. I haven't heard of it before, but a 5% ABV IPA out of Green Bay sounded good.

I remember that! And it was really great. And meeting you was also great. It’s been a long time since I’ve gone to a HomebrewCon (since before Covid) and that is one of the things I miss most- meeting people and drinking their beer. I’ve met quite a few HBT members, some still active...

Sulfites are naturally occurring as a by product of fermentation, so it could be where the 'trace' of sulfites come from, or they could use sulfites as a sanitizing product which would also leave a trace of sulfites. Not 0, but not more than probably 10 ppm or so. Wine yeast strains are...

I do that too! I don't eat a lot of crackers, but took it to a bi-weekly game night and those crackers were just as you said, a little butter with some discard/starter. I sprinkled with Penzey's seasoned salt, and baked. Every single piece of cracker disappeared!

I use just a few ingredients- flour, water, salt, and my starter. It's sourdough, so there is no added commercial yeast. The key is to have a strong starter, and a medium/high hydration. I'm having trouble with my move to Michigan from Florida, where the humidity means using less water in my...

In my opinion, 46 IBUs is pretty low. I usually go a lot higher for my IPAs.

Here's my today list: 1. Made toothpaste 2. Kegged 13 gallons of wine and racked 5 gallons to a carboy 3. Baked a loaf of sourdough bread.

I've been making pizza with my discard. It's just that- pouring a thin layer of discard into my piping hot cast iron skillet and then sticking it in a hot oven until browned a bit. It's very thin in my case (I'm pretty low-carb as a rule) and my husbands is a little thicker. Then I take it...

Yes, I'd go with 50-75 ppm of calcium for almost all beers. @Beer-lord You've got great water there, a near RO water quality to make all of us envious! If you wanted to make most lagers, you would be fine with just your water. However, to make it shine, you could add 5 grams and calcium...