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Love your work! Sent from my iPhone using Home Brew

Like water for chocolate Sent from my iPhone using Home Brew

Why would you heat fermenting wort? Saisons can be fermented up near 80F. Sent from my iPhone using Home Brew

Please and thank you Sent from my iPhone using Home Brew

Thanks Sent from my iPhone using Home Brew

Subscribing. This is very neat. A part of history around the prohibition era! Sent from my iPhone using Home Brew

Im similar . I dont like to drink beer or wine while eating. Once it is time for dinner i usually set the beer or wine down and drink water with dinner. After dinner i want to pick the beer or wine back up again but usually I am too full for the beer. Sent from my iPhone using Home Brew

Welcome! Im from Akron area. We have a pretty good brewing club here. Look around your area to see if there is a club there. It is a great resource to have! Sent from my iPhone using Home Brew

Sorry, missed your questions: 1) i dot use nutrients. I just smack the pack and throw it in. 2) i have not even checked my pH. So i dont adjust it. 3) my water source is tap water. I didn't notice if it was high in sulfides on the water report. I had been using campden tablets to get rid...

From my limited understanding stressing the yeast can cause this. But how am i stressing the yeast. I think my pitch and ferment temperatures are fine. I use the wyeast smack pack. I don't make a proper starter other than smacking the pack ad waiting 6 hours before pitching. But yes...

Hi I have yet to brew a wheat beer (4 so far) without the yeast producing sulfur. Im not sure what im doing to piss the yeast off. This has happened with the wyeat 3068 and the wyeast american wheat (1010?). Ive pitched at 70f. With ferment temp on one brew 62f and 68 for the others. I...

Pick me please Sent from my iPhone using Home Brew

Brewed this last week. 4th tim using this yeast. Third time my basement smelled like rotten eggs. What am i doing to make the yeast do this. And i have learned to be patient, i know it will clear. But it adds a week to a week and a half to the process. Sent from my iPhone using Home Brew

Thanks Sent from my iPhone using Home Brew

Thanks! Wish they gad a good deal on 15 gallon kettles lol Sent from my iPhone using Home Brew

Wow, please count me in! Sent from my iPhone using Home Brew

I have a saison bottle conditioning right now. I used 3724 fully knowing it was going to take some time. I started at 64f for a ferment temp. Airlock bubbled for a week and a half. Once it stopped i brought my temp up to 75 for a week. Took my first reading and i was at 1.005. Took a...

Hey Drizzt, Years ago, a guy i was in the Air Force who i didnt know all that well handed me a book by RA Salvatore about Drizzt. I read it and loved it. I dont know whic one it was though. Is there a place to go to find out what order to read those books? Btw Drizzt was in a great video...

How did you measure the gravity? With a hydrometer or a refractometer? If its a refractometer, you will need to make some further calculations to get the final gravity of fermented wort. I had a lot of "stuck" fermentations until i learned this. Sent from my iPhone using Home Brew

Hi Im heading to Houston (Spring TX) to visit relatives. Ill also be going to Galveston. I was hoping to find a place where i can get a local pint. Any suggestions? Thanks! Sent from my iPhone using Home Brew