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Almost forgot, this is on our list for Christmas. More so for the garnish than anything. We’re more likely to replace the drink and keep the garnish, in all actuality. https://www.delish.com/cooking/recipe-ideas/a62188057/rum-rum-rudolph-recipe/

I’m always looking for fun cocktails that are seasonally appropriate. Our last hit was a fall aperol spritz. Equal parts: Sparkling wine Aperol Spiced apple cider Garnish with a star anise and cinnamon stick. Some recipes called for cutting up apple chunks and freezing them in a large ice cube.

That’s a heck of a deal.

Pollo asada tacos with pickled onions, rice and beans. All but the tortillas were made from scratch.

If you’re worried you’ll make a flat beer, briefly relieving pressure will have a negligible effect on keg pressure. It takes a lot more time to get all the gas out of liquid suspension. That said. If the pressures are close and the liquid is below the gas post, relieving pressure isn’t really...

I don’t sweat a cloudy beer but I sure get giddy when I pour a perfectly translucent beer. Some say you eat with your eyes, I say you drink with your eyes.

Noble hops Chinook or Columbus Magnum or warrior Mosaic

Delicate honey and subtle orange play well in something like a blonde ale, imo. I’d hate to lose the nuances by blasting it with hops. I think IPA is a bad choice. I’d also drop the coriander.

I suppose you’re right, I missed the references to the foam thing and chilling starters/wort to pitch temps.

Hahaha, face palm! While I agree with the “if it ain’t broke…” that was a very long way to get there.

These are the exact reasons I haven’t been able to pull the trigger on one. I truly respect those who use them but at the end of the day, not for me.

I have no skin in the game as neither an AHA member nor a BYO subscriber. This is not surprising. I completely understand the tactile desire to hold and read the magazine but that’s not the landscape anymore. If you want the content, you’re going to have to modernize. I think it’s reasonable...

Assuming 5 gallons. I’ve done turkey fryer and igloo, as well as 3v propane. I currently do EBIAB and love it. If me, here’s what I would do: Run 240v, get a controller and a blichmann boil coil for a 15 gallon SS kettle. EBIAB is a good balance between “set and forgot” AIO’s and traditional 3v...

If Im a couple bucks short of free shipping I might try Cali but I don’t think I’ll go out of my way.

@BongoYodeler so glad it finished without the banana and clove. It looks great in the glass! @tdf I was thinking I might be going crazy but it sounds like I’m not the only one. I truly thought it was a German heff yeast, very pronounced. I really like CS German lager but have not cared for...

@BongoYodeler any updates with this beer? How’d the fermentation profile turn out?

What is the concern? Did you add maltodextrine this afternoon? Is that why the gravity increased?

What an inspiring story. Isn’t it incredible how much fight a newborn has in them, let alone one born with so many odds stacked against them. My prayers and well wishes are with you and your family. One of the favorite meads I’ve made thus far is a bochet cyser. I really like what apple juice...

Hi Charles. I’d like to be part of your test. I have a couple older inkbird temp and humidity controllers. It’d be nice to try the upgrade!

I get the intent of this post is to find out what’s in our beverages, and I don’t want to crap on that. I bet it’s more than we know. Some additional thoughts. some of the ingredients you listed seem quite natural. I don’t think I want the vegetable oil in my beer but the others, why not...