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Did I inadvertently cause offence? That last comment seemed a little more attacking and less 'funny things we've heard'... But at the end of the day, you're probably right. For all I know you may be a BJCP judge. I'm just a guy who, like I said, probably has a sucky ability to pick up neuances...

1. I'm sure it should have. That's what makes it a 'funny thing I've overheard' (or read). 2. I see what ya did there. I'd say touché, except that I've personally found these 'guidelines' to be very...laxadasical. In fact, and perhaps my perception of taste just sucks, I rarely pick up...

Yeah it really depends. Generally speaking I'd say I 'never' secondary. Although if I'm adding cacao nibs to a stout, or grapefruit peel to an IPA (both which make amazing regulars in my rotation) then I'll secondary. But that has more to do with getting all the crap separated out prior to...

Although I know what the writer was intending by this, it still made me laugh in the way it was worded: 'The only main difference many Brewers still agree on is the type of malt that should be used to brew each type of beer. Porters use malted barley, and stouts are primarily made from un...

The longest I've 'stepped' mine up Was 6 months in a 1 gallon extract batch. My post said I harvested in fall, that was an error - it was spring. After 6 or so months I did have a pellicle which made me think maybe Pedio?? I'd love to bottle sooner than 6+ months but I'd also like to...

I'm glad I found this thread. I have a 'wild' yeast I captured last fall up here in Canada. I put my Masson jar under a plum tree as many on this thread suggest. Long story short - it smells fantastic and tastes really nice. I've only been stepping it up ocationaly to keep it viable, then...

French Press

Dust Bunny

Got myself a Wee Heavy brewed in Nov. drinking it out of a Burgundy glass.

That's exactly how I do it. I air pop the kernels and dump the popped corn into my mash tun. In fact I've done several 'cream of 2 crop' beers and simply skipped the rice. 7lb domestic 2 row and 4 Lb (pre popped weight) popcorn. Best dang American light lager (ale) I've ever taisted...

Air popper

Dollar menu

I always use popcorn for this beer. I've actually never used any other form of corn. It's much cheaper than flaked maze or other forms of corn, and it works darn well.

My experience has been that at 60 min, much of your flavour compounds have been boiled off. Also at such a low hop rate, I would be surprised if it made any noticeable difference.

The more I drink, the more I learn. I've got this 4% stout I'm drinking. Based it on my dry Irish stout. Bumped the roasted barley down to .75lb and added 1.5 Lb of crystal 120. Initially it tasted like crap. Super strong of dark stone fruit like plum. I was convinced my 'experiment' was a...

Up that to 5 gallons and add a 5 gallon dry Irish stout and you'd have my fairly typical year round supply. Cream ale and an English IPA. Great call.

It sure is sad. But the upshot is that I have enough Barleywine, Wee Heavy, and RIS in my stock pile to carry me through. Not to mention 32 bottles of Cab Sav in my wine cabinet. I won't be brewing, but at least I won't go thirsty.

Failed attempt at a 'session ipa'. I mashed low to compensate for low atenuative English yeast. Still ended up 5% I can't figure out from photobucket how to post a pic.

Secondary 1, 5 gallons of Cab Sav. Secondary 2, 5 gallons of Chokecherry wine Primary, 5 gallons of banana wine. Those carboys won't see beer again until April. Im out of grain and out of money lol