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I think blending is an excellent option. I’ve done it a few times. I’d do a small batch 1-2 gallons, ferment it to .998 then add it to the higher gravity batch at bottling. The average of the FG’s will make it less sweet.

That was where my mind went immediately. If anyone would have, it would have been him.

You have quite a few options. Honey and water, water, or fruit juice to name a few. If you’ve happy with the design and direction of this batch, I’d add water and honey of the same OG as the original batch to top off. I’ve found that unnecessary tinkering and trying to “save” a young batch do...

Ah! So that’s what kids mean by that.

No sparge here, no problems. That’s on my system with my relatively tight time priorities, however. I’d say it’s worth a go, at the very least.

No such thing! You just have more for later. I try to buy in “bulk”. I put that in quotes because I know the 3-4 pounds I regularly have on hand is chump change compared to what others keep on hand.

This doesn’t really narrow it down much. So if this doesn’t hit the intended mark feel free to give a little more feedback. I like dark beers too and don’t always brew to a specific style. Most of my beers are 3 grains or less with a basic hop schedule. I brewed this recently and really liked...

Unintentionally, Fathers Day tradition has become grilling burgers. Toddler fight at the same time as the propane ran out. By the time I swapped the tank, the burgers were overdone and the onions were a little underdone. Nonetheless, they were great. Accompanied by sweet potato fries and a...

I’d reach out to their customer service. I’ve heard reps on a few podcasts and they seem very eager to answer questions. Their website might indicate something as well.

Thats the great thing about this hobby, you get to make the beer you like to drink, be it wine yeast, bread yeast or beer yeast. That said, I might be mistaken but most wine yeast only ferment simple sugar. They’re about as effective as beer yeast when it comes to attenuation. That doesn’t...

I’m not sure about an overnight cold soak. I also prep the night before. I brew with an electric system that does not have a timer. I simply set my strike temp, mash in, then hold my mash temp overnight. In the morning I lauter and proceeded to the boil. Anecdotally, I haven’t noticed anything...

Second hand fridge/freezer, warm fermented lager, and pressure fermentation are all cheap options.

I must be missing something. A competitor is selling Omega yeast to pro breweries so Omega discontinues its supply to homebrewers? I get that homebrewers probably account for a fraction of their sales so it’s not a huge loss. But it’s still a step in the opposite direction of solving their...

18 hour brine then on the smoker for a couple of hours. Came out perfectly.

I just tossed a whole chicken into brine about 20 minutes ago! I hope it turns out that good looking!

Lesson learned at this point. Next time, don’t dump. I’ve only dumped 3 or 4 batches in almost 20 years. That’s because I didn’t like the experimental recipe design, none were because the batch got funky.

I don’t know what I was excepting, but that is snazzy. Good luck!

I recently used Abbaye in a Belgian style blonde ale. I was really impressed. I wanted balanced ester and phenol that was noticeable but not overpowering. Abbaye was exactly that. I’d have to check my notes but I think I started it around 67 degrees, raised it two degrees a day to 75 and held it...

Can you post a picture of the pen?

The positive feedback that keeps many of us going! The first question my buddies ask when they come over “what do you have on tap?” And most of them are BMC drinkers.