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dusty, dirty, rusty

upside down love

strengthening upper body

I think you're right about not needing a diacetyl rest, but probably a little time following the ferment will make sure.

It depends on how fruity you want it. I usually ferment with it between 55F and 60F, for a Mexican lager I brew and it is definitely subtle. I also do a Cali common on the higher side of that range, and that can be full out fruity. With that said, I think it's safe to say upper 50s is the sweet...

pulled dangerously taut

10% each of biscuit and aromatic seems like a lot to me.

Since brewers are sharing anecdotes, I once left a corny keg full of ordinary bitter to freeze under the cellar bulkhead in the dead of New England winter. I thawed it out, filled few bottles, entered them in a club competition, and won first place. I don't think there is anything to worry about...

Well it did finish on the high side at 1.016, with an attenuation of 74%, but that may have been due to the 10 lbs. of Chevalier malt. That's within the specs and it is supposed to be malty but finish dry, which it does. Here's the grist bill: 10 lbs 5.2 oz Chevallier Heritage Malt...

Lalbrew Farmhouse makes an awesome French farmhouse ale, a biere de garde! I exclusively use dry yeast. And I love the beire de garde style, maybe because I am of French heritage and maybe because I drank and enjoyed it in France with all the ambiance that goes along with it. In the past, I...

For another option, Hop Craft Supply carries Weyermann Cologne Malt.

lots of guano

for her pleasure

Pandora on my Bose Soundtouch: Beatles, Steely Dan, Todd Rundgren, Chicago, Four Seasons, Motown, Yacht Rock, Dean Martin, Buble and Sinatra, Maroon 5, an eclectic selection for sure.

steer clear, Dear!

I buried Paul

Sorry if anyone has already said this, but there is a type of resume called a functional resume where you focus on skills rather than on your work history/experience You have a section that lists all pertinent skills. As a homebrewer there are many skills that transfer directly from your...

I am done with NEIPAs in general! I'm not even going to go the thiol route. It seems that we are simply "chasing the dragon," looking to recreate the first buzz we got from our first NEIPA. I know that I am ranting, but this is a negative post, and I thought I would take advantage and express my...

KAPOW! BAM! WHACK!

Lalbrew Wit yeast is a solid wit yeast. It may be a bit subdued in expressing Belgian phenolics, but it still makes a fine example of the style. And, it is dry yeast with all the benefits of dry yeast, easier to use, less expensive, etcetera.