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That's my worry - the last time I didn't pay a lot, I sure got quite a lot - to do at least. It *only* took us three years to hit substantial completion. And now 10 years later, I still have a few bits of super annoying trim to finish up here and there.

So either I can listen to an apparently reasonable internet stranger, or not because... reasons. Let's face it. Do you tell stories about a quiet day on the beach, or about that time your spouse almost dropped a scaffolding plank on you from the second story?

I tried out a place who's brand was making classic beers with a new twist. That new twist was heavily dry hopped with NZ hops, and maybe some lactose or a fruit flavor. I was a sad panda.

Well.... a number of breweries that started with the hopes of distribution or multiple locations. Many have now pivoted to a brewpub license and are diversifying their income streams. Being able to basically spin up an up-scale bar without fighting for limited liquor licenses is a nifty benefit.

Not to mention that folks don't need/want to go out to "socialize" anymore.

Don't do that. There are enzymes that make them really vegetal and gross after a short time, even frozen. Either dry then freeze, or plan a brewday shortly after harvest if you want to wet-hop.

Colorado Blue Spruce flavor is as subtle as a brick flying through a plate glass window. Hemlock would probably be the only other conifer to give it a run for its money for offensiveness. You should definitely give it another go with a milder specie next spring.

My reply is only tangential to your questions, but I just racked a braggot to secondary that was based on a wee heavy. For a 5.5 gal batch it was 7lbs dark gold melter honey 9lb Maris Otter 8oz dark Munich 6oz Crystal 40 4oz Crystal 120 2oz roast barley UK Target hops to 28IBU and a low...

I don't suppose that you're talking about Big Lost? Everything I've had there has been absolutely solid.

So in the scheme of things, PBW is magical for cleaning most things. But for back when I didn't have jack, bleach and hot water takes care of things that soap doesn't touch.

"It puts the LME on it's skin..."

I had been using the Jack Daniel's smoking chips alot, but only a handful of times did I get the balance I wanted with that sweet vanilla oak flavor. Of course, my spirits process is not nearly as consistent as with my brewing - so it's hard for me to pin down my adjustments. Luckily I came...

Hold up. Why are folks even putting tape on carboys in the first place?

Found my first vine borer this past weekend. Not a fan. I cleansed it with fire.

Hold my beer.