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10 pound pork shoulder going on the smoker around midnight.

That’s my house cider. Some times fruit, usually a little pineapple concentrate for back sweetening. Fermented with ec-1118

Can you give an example? I might be interested.

Looks like an unintentional fermentation, what some refer to as an infection. They can very much start or manifest after standard, intentional inoculated, fermentation. Even in cold temps. I’ve had a couple of these when aging on wood. Sometimes they’re near flavorless and sometimes they’re off...

If your mash eff is in the 70’s and your brew house is in the 50’s or 60’s, it sounds like you’re losing some sweet wort going into the FV. Do you have a large amount of liquid loss (not boil off) somewhere between boil kettle and FV?

I’ve avoided this hobby because I don’t need another rabbit hole to fall down. Well, yesterday I found an old Traeger (lil Tex?) at a garage sale for free. Needless to say, yep another hobby. I started simple with pork ribs. Wife loved them and I’m hooked. I’ve long made fun of my pellet smoking...

That combo seems like it might clash but you only know if you try. The deep maltiness of Munich and the citrusy/grapefruit of centennial don’t go well in my mind. I’d pair Munich with a noble hop or centennial with a North American malt. The old adage, what grows together goes together comes...

I go from mixing ingredients to glass in about a 1-1.5 months. That’s with store bought juice. Just a guess, but if you’re using fresh pressed juice from cider apples, aging might be beneficial. Lots of cider makers use s-04 so I think you’d be good. I like buying 10 packs of ec-1118 from...

One of my 4 taps is always cider. It’s a favorite in our house with my wife or family/friends that aren’t crazy about beer. I go super simple. - 5.5 gallons of store bought juice, no preservatives. - 1/2 pound brown sugar. - Yeast nutrient. - Wine yeast, D47 or EC1118 Ferment 2-3 weeks...

Grocery store RO would be my first choice, only because I’m too cheap to buy an RO system.

I just want to come spend a week in the @Hoppy2bmerry house. I imagine the company is wonderful but know the meals are second to none. You up for company?!?

I don’t bother with boil markings. I multiply my volume by .96. Ive read that from “room temp” to boil, there’s about 4% expansion.

You can request it be milled twice.

My efficiency went from 65% to 75% with one change. Milling my own grains. It’s not “poor”, it’s more like one size fits all. Pre milled grains are typically coarse so the don’t create stuck sparges.

The saison yeast has me hung up. It feels like it might clash with the oak and tequila. That’s purely a personal assessment. I love everything else. Regardless, it sounds like a fun idea. Please keep us posted.

For me, 2 weeks it’s noticeably less irritating. I’ve found that combining against the grain to pull ingrown hairs out is really helpful.

I believe it’s @day_trippr who has an amazing RIS. Might be a good starting place.

Taking better notes. Brew days used to be meticulously documented. With a 2 1/2 year old and a 7 month old it’s now chaos and undocumented. I’ve made a few really good beers that I’d like to brew again but have some big holes in my memory of the smaller details. Being far enough ahead to...

Welcome back. EBIAB has worked well for me. A good balance between simplicity and full automation. I still feel that I’m driving the train while easy clean up and convenience are part of the brew day. I’m not sure “most” homebrewers are drinking two beers then dumping the remaining five...

Maybe not what you’re looking for but Victory malt adds a pleasant nuttiness, at least to me. Or maybe it’s just good marketing that’s planted that seed.