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Just be careful with your late additions. I made a warrior/columbus IPA recently and it has an aftertaste of garlic/onion to me. I may just have an extra sensitivity to it, as most people I have had taste it don't taste it and tell me it is a good beer. I, however don't really like that in my...

I get 71% with my corona mill every single time. I could probably close the gap a little more and squeeze out ~80% efficiency, but I don't feel it is so necessary when at this point I am getting a consistent product with no stuck sparge and that tastes good.

Planned out my next six brews which will use up 55# of base malt. Foreign Export Stout, Dry Stout, Nut Brown, DIPA, APA, BSDA.

Are these reusable as casks like other 5L kegs? I'd love an excuse to get a few.

I'm about to leave on an eight hour drive to a wedding where I will be pouring seven homebrews. Excited.

You aren't wrong, it is 1 sachet of Safale US05 yeast. Happy brewing.

BB oktoberfest comes with US05, an ale yeast. Which means that it will work great at 68 F.

I'm going to do a stupidly big imperial stout, but have never made this style nor any beer quite as big. I am basically going to use up the rest of my base malt I've got on hand and go for it, with a healthy amount of adjuncts. I don't want to make an unbalanced alcoholic mess - though I guess...

had some beers that don't distribute to here earlier- firestone union jack and zombie dust, now finishing the night with a nice homebrew porter that is coming into its own. The astringency is mellowing out quite a bit from the black malt and it is delicious.

By all accounts it is just an unfermented porter wort at about 1.060, hopped and everything. You'd only need to boil it to get the carbonation out.

Anything but windsor, it just doesn't attenuate well enough. Any of those yeasts should do well, just pitch two packets. S-04 flocculates pretty hard and nottingham is a beast at chewing through wort. If your temps are on the higher end, US-05 because it will leave the least amount of esters.

You know, it could be worse: look at reddit's homebrewing section. I guess people don't get as intensely into things as I do, but it does get borderline infuriating to see so much bad advice, misinformation, noob truisms and just people not being all that curious in general about the world...

I don't know about that. I went to a homebrew tasting put on by a local store and most of the beers offered were kit beers from brewers best and from the store and virtually all of them had something about them that to me just screamed amateur. Improper temperature control, bad pitching rates...

Half the time it is my pint glass, the other half my lady friend.

Indigo imp blonde bombshell... I don't know why I haven't given these guys much attention, this is really good. Tart and refreshing.

My Christmas ale was brewed last weekend, for consumption in December. Smells of hot alcohol and ginger root right now.

Avery labels with: Style, bottling date, OG, ABV and IBUs

I've been sessioning some awesome ordinary bitter this evening, definitely needs a constant place in the pipeline.

I know! I "save" so much money by buying my grain by the sack and my hops by the pound that I suddenly have so much more money to spend on commercial brews! And, should there be any more left over... well, I could use a new fermentor couldn't I?

About to take the second runnings of a Great Lakes Christmas Ale clone.