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used the microfiber towels from Walmart automotive. works great

I have the same glass at home... Bigger presence in that area than the states I imagine

Was standing next to you all day :)

Not many folks know of the SIU Salukis (Carbondale) and the surrounding area. Curious how a beer from there made it anywhere. My family is from that area. Father has all the stories of his younger days from the Big Muddy River Yeah - Albany. Serve any good beers at the Vermont Homebrew...

Saluki Dunkel Dog? Big Muddy Brewing? Franklin county?

My oldest bottles in use are mid-1980's Labatt's 750ml bottles. Each time I use them, I remind them how far they have come.... (they once held Labatt's)

Turned out to be a bit more thought provoking that I thought at first. I have no real family to speak of (of any consequence anyway) that I have not already shared a beer with and still can. As far as having a pint with a particular person, I would want to be able to have a decent...

uh...the gravity sample from a raspberry-hibiscus saison....

generic response but appropriate for any time measured results are curious - check accuracy of equipment. Did you calibrate your hydrometer? These can be off a point or two easily. Additionally, were your test parameters correct? (Temp) To that end, I have used Lutra a handful of times and...

Regarding the use of Brett- wait till gravity gets near terminal, then add Omega bit 'o funk. Great stuff for some Brett flavor, but much more subdued. Granted, not a BdG yeast as stated above, but likely very tasty

I do secondary in a keg. I keep a slow trickle of co2 in the keg. From there - run a little trub out with a picnic tap. Can either force-transfer to a second keg or crack open, add priming sugar, purge, do a low level force carb and bottle. That method of bottling has yielded beers that...

To oversimplify my response 1) that is a lot of roasted barley for my taste. May want to sub out .5 lbs with carafa I (dehusked) or even pale chocolate (yum). Roast is of course appropriate in a stout, but that is a lot. 2) no appreciable fermentables from roast. Yeah, there is some, but...

Pretend it is regular distilled water and forge ahead. Doubt it will be a difference you can taste

Well, at 1.020 and still bubbling. Going to rack on a few pounds of raspberries and call it a raspberry blonde. Might finish at 1.015 by the looks of things.

Good afternoon all. Hoping there is a solution here. I use my RIMS to heat the mash water and then lower the temp for the mash. This time, I set the mash temp value, but must not have held the set button long enough. Wound up with my mash at 163 for 15 min. Guessing my beta amylase is...

For me, unless doing big beers a lot, would just figure on using some DME. Can correct PBG that way as well.