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A nearly foolproof way to un-stick a stuck fermentation is to brew another batch - an average gravity ale - let it ferment, rack it off its yeast cake then rack the stuck beer onto that yeast cake. Fermentation should start up right away and finish the job.

I did a bock yesterday morning in sub-freezing temps and everything went remarkably smoothly, thanks in part to some awesome cold weather clothing that family got for me last Christmas.

A half batch of this for my nieces who are coming for a Christmas visit. It’s a huge hit every time they visit. Even the grown-ups like it, especially for floats. https://www.homebrewtalk.com/forum/threads/a-dubwa-woot-beer.314367/

Leftover smoked pulled pork added to sautéed red peppers and onions, garlic, sliced water chestnuts and pea pods, served over jasmine rice and topped with soy sauce blended with ginger.

Kegged my Vienna lager yesterday and chilled it overnight. Now’s the time to hit it with gelatin and let it sit for lagering. Later I’ll make root beer for my nieces.

I’m just impressed that the USPS is delivering today.

It’s December so time for lagers. Got a Vienna lager boiling away right now.

I can’t remember the last time I saw a metal and glass phone booth but there is a fancy and very old hotel downtown where they have these beautiful pay phone enclosures with wood paneling and an upholstered seat. I imagine people use them to make a private cell phone call these days.

Little full. Lot of sap.

First time in maybe five (six? More?) years where I wasn’t the cook. I had to watch football and play with some awesome kids and doggos and then I was asked to carve the turkey. I love being the cook, but this was okay once in a while.

That might be your vector, Victor. Definitely try sugar solution priming next time.

Two weeks of bottle carbonation is not enough. I know the directions probably say two weeks, but 4-5 is usually what's needed. Carbonation drops - how are you adding them? It's definitely a possible source of infection. Try boiling a measured amount of sugar in water and gently add and...

For a big beer, I’d mash way low and for a long time. When I did mine, I mashed at 148 or so, and once it was in the cooler, I went to the diner for breakfast. I think I mashed for at least two hours. Still got a rich full and complex beer. If you’re going to age this for a while, those...

When she asked, please tell me you responded with “Why ask why?”

Did my favorite oatmeal stout recipe yesterday.

SWMBO doesn’t like the smell when I pressure can starter wort so, when she went for a girls’ night last night, I fired everything up and canned enough for at least 8 starters. That’ll hold me for a while.

There's all sorts of fun videos online. Apparently, the sodastream works only with water. Wine, beer, pre-mixed sodas, etc. make things go kablooie. https://www.youtube.com/watch?v=MM5Uhj-i2BI https://www.youtube.com/watch?v=860e_AgaF-Y

And they’d check your oil and wash the windshield while the gas was pumping. Many modern cars don’t even have a dipstick. There’s a fancy new BMW where the purchaser can’t even open the hood.