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Penny is a 13 YO rough-coated Aussie and very fluffy, and has a good bit of undercoat even tho' it's summer. She looks like an enormous Pomeranian. She ran thru some burdock and is covered in burrs. I've been teasing them out, or in some cases crumbling them with my thumbnails so I can get...

The tapwater here tastes good but is awful for brewing because the bicarbonate is so high. (actually, stouts turn out okay but that's about it) Most brewers here use RO water. I did that for a while, but now I treat tapwater with a pinch of potassium metabisulfite to remove the chlorine and...

Are you sure they were blueberries?

I'm intrigued. Is that a sparkling lemon wine (dry) with raspberry syrup added when you serve it? I've done something like that before with a 8.5% ABV strawberry wine sweetened with a little strawberry syrup.

Iced tea with just a little sugar in it. (I am drinking it out of a dimpled beer mug :)) I drink so much beer, I sometimes forget that I like tea and the tea has a lot less calories.

That's exactly what I was going to suggest, especially since it's Munich II.

Do the Japanese actually use rice in their good beers, or do Westerners just assume they do? 😂 When I brewed a Japanese-inspired beer, I used about 70% pilsner, 25% jasmine rice, and 5% Munich (maybe it was Vienna, I don't remember), with Sorachi Ace hops. No idea if there was anything...

Goto an Asian market and you can find bags of broken jasmine rice. It's a little cheaper than unbroken rice, and it work great for brewing. (I also like if for eating) But it will have to be cooked to use it in the mash. When I brew with it I use about a pound or pound and a half, and I...

I haven't made wine in a while, but I started some last night. I can't remember how long it needs to go before I rack it. :) (I think about a week, then again when it seems to be totally done) I used 2 gallons of Aldi's 100% Concord grape juice and 1 gallon of their white (Niagara) grape...

A package from ritebrew.com: assorted packets of dried yeast, including WB-06 which I've never used but been curious about. A pound of Baird medium crystal malt, a pound of citric acid, a gross of bottle caps, and a pound of powdered gelatin (mostly for making birdseed blocks)

I don't see any recent threads about this beer style so I'll start one. It's not a style I'm really familiar with, but I'm thinking of trying it. Most recipes I see are mostly pilsner malt, but the BJCP guidelines have a color of 5 to 14 SRM. Just ignore the color, or add a *tiny* amount of...

Cherry Chouffe. It's interesting, but by far the least favorite thing I've had from this brewery. Perhaps I need to try a real kriek or peche just to see what it's like, and then give up on fruit beers.

Surly Winter Lager that I bought on clearance. It's a light amber German-ish bock beer that is 6% ABV and dry for the style. I am really drinking this one too cold (put it in the freezer too long) so it drinks like an unusually good American malt liquor. I'm liking it. I need to see if the...

I'm eating some not-very-good watermelon. I think watermelon counts as a beverage if you eat enough of it 😁

Is that a gulf fritallary? We don't get them up here, but I've seen them in east Texas.

It's a non-alcoholic (or very low alcohol) drink. Flavored syrup, vinegar, and water. Maybe sparkling water, I don't remember. I've made it before with strawberries; it was interesting but not something I wanted to make again. I suppose it could be alcoholic if you mixed it with a very...

What about just adding a hot-dip galvanized washer or spike, or a post-1982 penny with all the copper sanded or etched off, to the kettle or to the fermenter? Won't traces of zinc leach into the wort? (if most of it from the kettle gets bound in the trub, that might be a good thing so you...

The dough did come together after I let it rest for a while and then kneaded it again, and it rose very nicely. It was soft and a bit sticky, so a pain to work with. I decided to just make dinner rolls with it. They look and smell wonderful, but don't taste like much because there's not...

I'm trying to make kolaches again, with an oven that actually works. As an experiment, I started with this recipe minus the vanilla: https://www.kingarthurbaking.com/recipes/yeast-raised-doughnuts-recipe and because I want them more substantial than donuts I'm using bread flour instead of AP...

When to add the salt? (generally speaking) I don't bake much, but hopefully that will change with the new oven that actually seems to hold a temperature. 😂 When making yeast bread, do you add the salt at the beginning, or knead it in after the first rise? Or at some other point? I suspect...