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I'm going to change my user name to "innocently ignorant."

...the foam on that sucker, though

Would. But only the red and orange ones for an English. But, no, it was sugar.

The Christmas mild I made from odds and ends left in the closet, at the last minute, on a whim, is 17 days old and might be the best I have ever brewed. I guess that is how it goes. fermentable pounds % mash bill Ashburne mild 5.5 61% 6-row 0.5 6% biscuit 0.25 3% Flaked barley 1 11%...

That's a very old one--currently on its last leg. It was the type with the coils made into a plate that separated the freezer section from the main box, and I bent them down to make the whole space taller. These days, it's easier to find one with the coils in the back already. I just passed on...

Also, the collar doesn't have to be a big production. Unfinished utility grade framing lumber with a couple of screws in the corners. Glue it to the face of the fridge with silicone caulk. Just make sure the top of the bottom member is flush with the existing floor of the fridge. Relocate the...

I think the dorm fridge with a 2x4 collar is far and away the better choice, ergonomically. Put your body in the position required to hold the fermzilla over the open freezer and remember that it will weigh over 50 pounds. Then put your body in the position required to load it into the mini...

Sucks getting old, doesn't it

Wow. I think I'm in the wrong thread. "strong" for me is more than about 5.3%. My brain doesn't automatically recognize an 8% beverage as beer. But good for you guys. Carry on....

So I brew with sugar a lot, basically.

I love sweet tasting beers. Most of what I make is decidedly sweet tasting, with more or less bitterness and/or roast to compliment, depending on style. But when the ABV goes up, the attenuation has to go up with it, or I lose interest. I can't stand a heavy, sweet, boozy beer.

Flavor.

Before my 11-year homebrewing sabbatical, I was using a 3-vessel setup and getting all my grain pre-milled from a supplier that had a consistent coarse crush. Since I started back, I have been using a BIAB setup and crushing with a corona mill turned by a battery drill. I just upgraded to a...

I have a Christmas mild going this morning as well. The recipe is odds and ends since I'm trying to clear the cupboard, but I had a quarter pound of dark muscovado left, so it seemed obvious. I hope you're turns out.

I would also double the minerals, and I also have very soft water, although it's from a deep well. I don't know if it's correct, based on things I've read here, but what I do is treat my entire liquor, building it into the water I want, then adding a little baking soda or lactic acid just to the...

Yeah. Flaked barley or torrified wheat was what I meant. Something to boost the body and foam a little, considering how little malt you have per gallon of water in an ale like this. You could even use 20% 6-row (ducks to avoid flying objects).

Or 5% biscuit, 5% dark English crystal, 5% unmalted wheat or barley, 10-15% of that invert, mashed at 158, 3-3.5% ABV, just a pinch of those hops, with the nottingham. For a lovely mild. Ready to drink by Christmas eve.

I use a thermapen to measure every gravity sample. I figure if my inkbird (or other old controller) starts to drift, I'll catch it. So far, it's within a degree. That's probe taped to the side, no foam.

If I had money to spend, I would look real hard at the manufactured kegerator. I have never had the urge to dump trub, so I don't lust after the conical. For the same price, you can throw away an infected fermzilla all rounder per year for many years. I would go with one (fermzilla all rounder...

Lovely color. Recipe?