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I did! Put together an English ESB style with pale malt, light Munich, white wheat malt, 60L crystal, and all EKG hops. Using my last sachet of Munton's Gold yeast. I made this last November minus the 60L and a little lighter on the grain so it had a lower ABV. The EKG hop pellets have been...

Malt is cheap. Another step to improve my efficiency has to be easier than measuring out additional malt. What I found from malt conditioning (you have to at least try it) is I could get a much finer crush with the hulls still intact enough to create a good filter bed. I didn't see any other...

I've had a few go five years. It turns into a completely different thing with that much time. I have a peach melomel that's at six years plus. I had a Joe's Ancient Orange go a bit over three years. It was like Grand Marnier Orange Brandy when I finished the last one. Homebrew club I was...

Evan William's white label bonded bourbon.

Many years ago AB bought Bass and Co. Took about a year before good ole AB turned Bass Ale into Bud, basically. I emailed them and complained. They of course said nothing had changed and it was still the original recipe. No, I think. For bitter to get popular here it's going to be the smaller...

Yes, it will. I've made a few I've had to wait out. Sadly though, any hop flavor or aroma components tend to fade too. Aroma goes faster than flavor. Think I'd have lived with the bigger batch, thinner beer, with maybe a two hour boil, rather than do a seven hour boil. I'd have then tried...

I gave it up for eight years or so. Kept all the kit. I started back once the little one could manage himself more.

If you haven't done a canned kit in the past ten years you should probably give one a try. I did a Coopers Real Ale kit a couple years ago, by the instructions on the can, and was pretty happy with the resulting beer. Like any beer, the trick to these is temperature control. We all started out...

Five cubic feet is almost 38 gallons. Should be able to dump seven kegs in there with room to spare! (I couldn't help myself. Sorry).

If you're using the same yeast every batch think I would try something else. Lots of variable suggested here.

I've got a temp logger already. Same idea as this one just different manufacturer. Great devices to see what's been happening with your brew temps. Only issue I have with it is it's made in China. I don't trust loading their, or any Chinese, software on my computer. I have an older laptop that...

On a tangent...... Bored, with a lot of free time, I built an insulated fermentation box, about 18x18x18 inches, lined inside and out with reflectix type insulation. I have a dual peltier cooling unit mounted on top. It uses a separate 12 volt power supply. I originally tested this with just...

Belt buckle. Turkish pepper licorice. I love licorice.

I love bottling.

I like Coopers retail homebrewing yeast. Clean, settles fast and sticks to the bottom of the bottle.

Thinking I had an S-04 in the fridge I proceeded to brew a stout. Pulled out that packet, and surprise surprise, it was WB-06. Had no choice but to use it. I keep meaning to make it again. Was real interesting in a good way.

When I picked it up it was in paper grocery bags. I wrap it in a plastic garbage bag before it goes in the freezer. Stays in the plastic bag, on the shelf, until I go to use it. Think it was mostly just badly oxidized.

If you cannot find BKF, Bon Ami works pretty well too.

Could the gel substance be coagulated protein? Have you tried, can you do, a protein rest?

You might try another brand of roast barley. I've read where Brits thought stout was healthier because of iron content. I do get this also from molasses. I kind of like it though.