Search results

Our kitchen has never been cleaner since I started brewing. I also teach my wife about all the things I learn and she at least seems genuinely interested in what I pick up. She also loves IPAs, so as long as I keep some on tap she’s tolerant of my brewing adventures

I don't think it's a big deal either. What is a big deal is that when I order it tells me it'll be here it two days and then it's 2-3 weeks with a single "I'm sorry" email. That's the part that's unacceptable IMO. The silver lining is that it led me to my LHBS and I can tell the guy is...

I agree w/ @AlexKay I've warm fermented 34/70 at 70 degrees for two weeks, then bottle conditioned it. After a week it had a bit of sulfur notes, but very much a lager. I let it ride for another week for conditioning then stored in my fridge for 1-2 weeks. Beer was clean, clear, and...

You post this in literally every MW/NB thread that complains about shipping times. Twice in this thread. How good their in-person grain room has no bearing on the conversation. It's very much starting to feel like you are with the company. This is unhelpful for people who don't have the...

It's a separate item. I'm not a fan of their shipping, but this feels like an unrealistic complaint. I've never ordered a few things and had the shipper open the box to one of the items and throw other items into that box.

I don't think you'll get much flavor from the mash. I've added 3 cups of fruit the last 10 minutes of a boil to a 1 gallon batch and got basically nothing. With pie filling you also really don't know how much spice is in there either. So I would look at maybe an apple pie beer recipe...

76 is pretty high, depending on the yeast strain, but what you’re describing sounds like astringency. That can come from oversteeped grains or steeping at too high a temp. I had an extract kit where that happened to me and I ended up steeping about 20-30 degrees lower than the suggested temp (I...

34/70 at ale temps makes a wonderful Oktoberfest. The Lutra fruity esters just wouldn’t mesh well IMO. Lutra is amazing for fast fermenting pale ales though. I’ve got an IPA on tap right now that was 6 days grain to glass that I’m calling Overhang IPA. It’s a very good citra IPA that comes in...

I started out with one gallon batches and have done probably close to 50 of them. Here is what I do and can do a full brew day in less than 3 hours: Get your grain crushed where you buy it. It will be far better than what you can do at home without a mill and be fine for a one gallon batch. To...

Definitely need more info. Was this an extract kit? What was nasty about it? Can you describe the flavor? What did you use for water? What temp did you ferment at?

I made two beers with just 2 row and saaz, but one fermented with 34/70 and the other Lutra, both fermented around 70 degrees F. They do not taste even remotely similar, but both are good beers. The Lutra finished more like a blonde ale. Clean flavor, easy to drink, slightly fruity esters, and...

Clean code is pretty great, though a bit dated in some of the more modern languages. He has another book called clean architecture that I took a lot from as well.

Yes, they both have got a great grain room with average to good in-store customer service. They also run a pretty bad online business, routinely mislead about shipping times while ordering, have no phone number to call an actual person, can have pretty bad replies to emails, and don’t seem to...

He also does 5 pound CO2 swaps if you keg for $20

If you have a chance, you should stop by Beer Meister in Plymouth. Tiny, tiny little store that I think is run by one guy - at least the same guy is always there when I stop in. The only thing I don't shop there for is bulk grain, but other than that he's had ~95% of what I'm looking for at...

My last order took 3 weeks

This is just silly. What commercial brewers do has really nothing to do with this conversation. You could ask the same about BIAB, or brewing 5 gallons at a time, or one gallon at a time, or any number of things that will never apply to a commercial scale brewery that a home brewer can...

Steeping is usually a shorter time period AFAIK, closer to 1/2 hour. The reason you may choose to steep vs mash your darker specialty grains is so those grains won't impact your mash PH. This would start to become important if you are using soft water, or RO with as little additives as...

Beersmith podcast, not sure which episode (I've listened to about 50 in the last few weeks), I think it's one of the water episodes where Palmer talks about how he tries to put as little into his water as possible.

I would just do BIAB in the Gigawort and keep a bit of DME on hand if your wort levels are low. Keeps things very simple and just a single vessel.