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Nice My kids have the same table tray/cover things. [emoji1]

Could just be using the creamer perlick taps. I have 3. They work as advertised

TYB dry Belgian is a diastatic strain Need to be careful not to package too early or cross contaminate with it. Basically, treat it like Brett. Easycreaper: In turn, it should keep munching away for a bit. I wouldn't stess about autolysis much since of your yeast is apparently dead anyway. If...

That he brought from the UK where he learned to brew iirc. Kimmich said something of the sort at a conference speech I watched on YouTube a few months ago. Edit: Was a little off Greg found it while drinking beers in England @38:45

is ok.

All well said. I do three measurements One ~10 minutes in(I underlet and do 12g no sparge batches, so mashing in takes 10-15 by itself). Another measurement after all the wort is in the kettle. Another post boil. Most of this is for nothing more than to document and to have in the event that I...

Also, I recently met an amazing preson that brought me these today just because. First time for all of them for me. I'm giddy like a F'in school girl. The tree house are 3 and 13 days old! (Sorry for the spam)

Basically, he runs any recipe alterations/experiments on 1-2 batches/tanks of the now 6(was 4) tanks that combine into heady. Now this doesn't discredit the thought that he is running different fermentation profiles, etc. Nor does it enforce it..

Off topic but it was debates some earlier about Kimmich blanding brights of heady. Just found his article Notably, this entry: Although he now makes fifteen barrels (465 gallons) of Heady Topper at a time, blending four of those into a 60-barrel tank for canning and distribution, he’s still...

Fyi, the Pillsbury square pizza crust in a can gets really close to Giordano's I watched them make pies when I went to one They use a very low hydration and run the dough through sheeters 4-5 times.

Most threaded 750s are the same threads as a 20oz soda I wouldn't trust a bung unless you know no one will bump into it. As for the light socket, any big box hardware store has a variety of replacement sockets. Worst case, undersize it and JBWeld it. I'd be way more concerned about the bourbon...

Roberta's dough recipe One Spinach Alfredo, one half pep half cheese Went easy on the bake on the half and half for the two year old. 24 hour proof in fridge

I would crash and then do a small vitality starter. Best of both worlds that way. If you have a small flask(1-2L), just make the starter in that, chill, decant old starter liquid and add new starter to the 6L. It shouldn't take long for the yeast to get going. Couple of hours maybe.

Go to Atlanta often huh?

I didn't get any spiciness from it myself. It was a passion fruit bomb to my palate. I've been drinking a fair bit of Belgian strongs lately though so subtlety could have been missed. Seemed a more neutral Cali ale yeast to me though. Edit: the 4 pack I grabbed was extremely fresh(2 weeks) though.

One in the middle looks to be from a torx 10 caliber.

Even better. I wouldn't bother lagering again due to suck back/O2, unless you can combat that If you keg, just keg it, chill and forget about it for a few weeks and try not to move the keg.

Drink away

I can't tell if the first guy is 7+ ft or on a tiny bike

When I go fresh I usually shred by hand and go sauce and evoo on top. Grandma-esqe