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Oh yeah, it was great. Pretty good fishing too.

Good times in Canada on vacation. Smoked a couple more than this but didn't always take pics.

I picked up a hint in both versions of Sue, but very little. I think my palate is more sensitive to that flavor than some people. Once it warmed up a bit that was mostly gone, and I enjoyed both of those beers. The one that had quite a bit was Scorpius Morchella. To me 1.016 is still a high...

I highly agree with most of what you're saying here. Unfortunately this is not limited to homebrewers. There are a lot of commercial breweries out there putting out what you described above. I love a good "NEIPA" but even something like Treehouse I can't really drink more than 2 of in one...

Yeah it's irritating. Even stuff from good breweries like Equilibrium, Monkish, Toppling Goliath. Plenty from less known breweries, too.

USA ITC-308

Nope, plenty of commercial examples though.

Ahh, it appears 1968 and WLP002 are the same, so I'm pretty familiar. I wouldn't use the crystal either, but that's just my personal preference. I like 'em dry :mug:

Yeah, I like Challenger or Target for bittering. Or hey, if you've got a whole pound of EKG, use it for the bittering too. No Maris Otter or other English malt around? I know the victory is in there to imitate it. I've never used that yeast either, but I assume if it's treated well it will do...

Cuz oxidized buttloads of citra used only late tasting like onions and BO is waaaaay better. Along with no bitterness to balance anything out. Huzzah!

Yeah, they need to be at room temp to carbonate. Once they're ready to drink, though, it's best to store cold. How long are you chilling the bottled beers before drinking them? If it's just long enough to get them cold, that's not best practice. I find two days or even longer to be better. And...

I found a small box of Te Amo cigars I bought at the duty free coming back from my honeymoon in Mexico two years ago. They were in my old humidor, but it doesn't seal that well and I'm sure the beads dried out long, long ago. They're definitely dry now, but not crumbling and still have a decent...

That depends. Older homes in the US aren't built that way because we used to be more energy conscious. But as technology got better and energy became cheaper, people preferred very open floor plans and high ceilings. I agree that it's wasteful to be honest. Our apartment is about 720 sq. ft...

Finally remembered to take a pic. These are just over a year old but tasting pretty nice already. Especially the final third was showing its true colors.

Candela? I've never had one, my dad used to smoke them in the 90's.

Looks pretty good to me, I wouldn't use the special B though. I wouldn't use that much crystal either but that's just my preference. Perhaps some invert sugar or just plain sugar to help dry it out a bit, not necessary though. Do you know how many IBUs that's getting you?

I've never experienced it, but some people are definitely sensitive to grain dust.

I hesitate to jump in here as I didn't order the Hansen, and I am a bit of a White Labs loyalist, so take this with a grain of salt. Clearly their method on this wasn't well thought out or executed given the time of year. That is fair, and it sounds like they're doing the best to do all of you...

Now that is a memory, man. No kids yet but we're in the "planning stages." I know I will cherish things like that.

Like others have said, life can get in the way. I started about 10 years ago, brewed for a little over 6. Then I moved into a small one bedroom apartment with my wife in North Jersey and it just wasn't feasible. Then I met a fellow craft beer fanatic at the local bar who happened to own a...