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My sister-in-law came for a visit and left a 12-pack of hard seltzer at our place. I couldn’t stand the way it tasted and yet I couldn’t stop drinking them.

I also agreed on the mash schedule. Unless you need an acid rest, protein rest, or cereal mash, you don’t need more than 3 steps in a step mash. Also, consider adding 3 or 4 ounces of torrified wheat. It will improve foam without adding sweetness.

This came across my Twitter feed tonight: https://www.stokesentinel.co.uk/news/stoke-on-trent-news/thief-who-stole-viagra-keep-5869313

I totally agree with @IslandLizard . In the mash is the easiest way to go. I use ≈ 3.6lbs/5 gallons. I think that’s 4 of the 15oz cans. Pumpkin beers are more about the spice additions than the pumpkin - coriander, cinnamon, clove, nutmeg, and ginger are the usual suspects. You can add them...

Finally finished canning the apple butter. Yield ≈ 1.75 gallons

CaraMunich II will give you caramel flavor because it’s a crystal malt. Wyermann & Briess Munich 30L should have some caramel aroma but not necessarily a lot of caramel flavor.

It’s been 12 hours: 10 covered & 2 uncovered. Blended it and pulled a lot of skins out. I want it more jam-like so I’m going to boil it down more, maybe an hour or two. But, damn, if the apple butter doesn’t taste like wassail.

Apple Butter recipe: take 6.5 lbs of apples and a crockpot. Me: I can scale that. *finds 5 gallon kettle*

The only time I’d worry about diastatic power affecting mash length for a step mash is if your grain bill is between 50L & 30L. Otherwise, I don’t think your mash time is fairly independent of diastatic power and primarily dependent on temperature. Which is why even though 30L will convert, I...

For years, the only description I read for Comet hops was that it had “an aroma objectionable to some brewers.” But it’s a really pleasant grapefruit-tangerine flavor. I need to figure out how to work it into more recipes.

I might be using my old brew pot to make a batch of apple butter this weekend.

If it isn’t showing up until after bottling, it could be in your bottles. Hold them up to the light after cleaning and make sure they are visibly clean. If they aren’t, sanitizer won’t completely sanitize them. I’ve had bottle infections before.

As off flavors go: 1. DMS is boiled or creamed corn flavor. 2. Butyric acid is vomit flavor and usually associated with bacterial infection. To answer your other question, a 60 minute boil should take care of most DMS in most grains at any elevation. For a heavy Pilsen beer, you can go up to...

I really wanted my next car to be an electric. But since it looks like I’ll have better selection & range if I wait until 2025 (also, we might become expats in 2023). I think I’m going to buy a used convertible in the meantime & hand the keys to my ‘09 Prius to my kid next year.

I can’t remember if I posted… EDIT: I did. Never mind.

That **** is possessed. Maybe a dirty condenser fan.

If it was pre-boiled & frozen in a sanitized container or store bought bottles of water that are nearly frozen, yes. But one of the risks is over or undershooting your volume. I think you are better off with ice in the sink. That’s what I did until I made an immersion chiller. But that only...

One thing I’ve never been able to figure out on my keezer build is if there any CO2 refill places between Everett & Bellingham. I see that Sound Homebrew has an exchange program & I could hit it after work if necessary. But I’d prefer something further north.

I love Kolsch & if a brewery has one on the menu, I’ll judge them based on how how close they come to a real Kolsch. I haven’t brewed one because I doubt I could make it to my standard.