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Brewed up and English Porter on Saturday.

Welcome from your neighboring state of Mass!

First day sitting on the deck enjoying the weather this year in Mass, and it makes my Irish Red taste better!

605.75 + 3 gallons English Porter =608.75 gallons

As far as I know they are still in business. Pretty sure they grown their own barley and then malt it and most barley is either a spring variety or a winter variety. Stuff that is out could have been malts made with last spring's barley and they need to wait for this year's crop.

What I would like to see from the AHA is, should Homebrew Con actually be revived is allow AHA members to purchase tickets per day, instead of for the whole event. When it was in RI in 2019, only 4 member of my club in Mass would commit to going full event. First time in New England in like...

I really can't answer your specific question, but breweries in Germany are not really like here in the US, with tap rooms, tours etc,. Was in Munich two years ago for Oktoberfest and none of the Munich breweries had tours. Hofbrau usually does, just not during Oktoberfest, but needs to be 10...

In the same boat myself in Mass...the Homebrew Emporium closed all shops in their chain except their upstate NY one, so the shop that was 7 minutes from my house is no more. There is only one full size homebrew shop left in Eastern Mass and it would be a 2 hour+ round trip ride as it's north of...

My Leichtbier, a 3.9% crusher.

Happened to me after the holidays. Friends and family drank my 3 kegs dry. Had to rush my Doppelbock on after only a few weeks of lagering to get back in the game.

My goals for 2025 relate mostly to being a member in the Master Homebrewer Program: 1. Brew more for me and less to chase styles to rank up in the program. Shooting for 50/50 split this year of beers I love to drink and beers that are new MHP styles to chase. Most of the styles I like...

It definitely can be, especially with larger batches of beer, as you would need a lot more acidulated. But for me, I brew smaller batches and in a pale beer a few ounces of acidulated will move the needle. I have a recipe for a 3.5 gallon batch of Helles I am brewing up...without any water...

1.35 ml in a 5 gallon batch I assume? It will not cause off flavors, you would need to be using a lot more than that. You can always keep acidulated malt on hand and add a few ounces to a recipe on the Bru'n Water sheet to lower pH! For what it's worth, I brewed a blonde ale this...

There are two types of Calcium Chloride, well three really...there is Dihydrate, Anhydrous and the third is a liquid CaCl2 solution that you can make for easier dosing. Anhydrous means that it is pure or near pure CaCl2 with no moisture in it. Dehydrate, means it has moisture in it. In...

Welcome from Mass!

Brewed a Blonde ale this weekend. 42% Maris Otter, 42% Two Row, 10% Vienna, 6% Victory Bittered with Tettnang, Cascade and Simcoe late boil. Citra to be added at dry hop. Used a pack of Lallemand Kolsch yeast that expired at the end of December. Hopefully it takes off, at about 18 hrs. post...

Sure, you can make a simple porter with that grain bill.

452 + 3 gallons American Blonde = 455 gallons

When I finally went from bottling to kegging, I was like how did I not do this so much sooner. No cleaning dirty bottles, no peeling labels, etc. Only time I bottle now is off the tap for comps and I use new bottles for that.

55 lbs of CaraRed...that would probably take me 20 years to use up. :)