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I think it's safe to say somebody is going to science the s*** out of this. Seems like we need to figure out how to make water from elements we find wherever we land... 😎 And genetically modify hops and barley to grow in a "space greenhouse". 🤠 Stone Brewing in San Diego demo'd a "toilet to...

found out what it was...one of my airlocks (but not the other two) has a little feature at the bottom that maybe is there to prevent debris movement...well it clogged. Cut it off and sanded it down to prevent future mishaps 🙂‍↔️

cleaned up a big blow out of yeast. Had half inch silicone blow-off tube....but the bung either wasn't pushed in tight enough or got forced out by the kräusen...lot of overflow in the ferm fridge...🫣 at least I know the yeast is healthy 😎

not complete with the brewery upgrades that I had been wanting to make, but just going for it anyway (rocking hot plate to hold mash temp) Schneider Weisse Clone from "CloneBrews", but I got a "grab bag" liquid yeast of omega "Bananza" from Brew hardware...so it'll be devoid of clove flavor...

Filled it out. Glad to see the AHA is taking the community aspect to heart.

seems like most bikes go about 3 years before a minor technological upgrade (possible to retrofit, but may need more than one component to change) and about 10 years between major technology change (i.e. may need a new frame such as for disc brakes on a carbon bike). In those cases though, an...

"gravel" biking is a thing now for mostly road but sometimes trail, but since it's popular it's $$$ . I'd suggest a used MTB tho and replace with a rigid front fork and upgrade all the old components and get a new seat and a proper fit (let the bike shop fit you to a bike for $100 and pay for a...

lots of commercial IPAs are brewed to please the crowds, not necessarily for flavor or brewing excellence. I have judged IPA as a category and most of those beers were better than commercial examples. That's not to say that professional brewers are not capable of excellence. In fact, some pro's...

a few people complaining about working out in the heat and taking "water" (read: beer) breaks in the "what are you drinking now?" thread. Reminded me of this...

Made 3g of simple cider today...just tree top apple juice and safcider tf-6 (and nutrient). Spent a few hours making a new ferm chamber 5.0cf chest freezer with heater, fan, and stir plate inside! Finally got a thermowell in ye ol' carboy! Still getting around to drilling few more holes in the...

Til Death Do Us Partigyle pt 2 - serve with the appetizer since it's a porter Til Death Do Us Partigyle pt 1 - RIS; serve at the end of the night maybe with dessert

Wow, this is incredible, thanks for sharing. I have an induction burner (just 1800W), but it's digital buttons based, so I figured tearing it apart to try to figure out how to drive the element (inductor?) was less fruitful that looking into other heating methods ...seeing that you have...

Living in San Diego, the two closest homebrew stores to me have closed in the past few years. I'm pretty central...one may reopen tho. But if it doesn't, it's at least 45 minutes to the nearest LHBS, traffic willing 😖 Bummer about morebeer 🥺

Anecdotal: but I noticed better head retention upon improving my wort chiller. Could've been a lot of other causes though as that was earlier in my brewing career.

Chitosan and kieselsol come to mind. Sorry to hear about the tartness, but the idea of subbing in for lime juice in cocktails makes a lot of sense!

Unfortunately no. But it was about that time that I realized the bread wasn't bread at all. It was the Loch Ness Monster!

Not that I have much to contribute here ...just a fun, kinda related story. I used to bake a lot of bread from a book called The Italian Baker... One time made a "saltless Tuscan bread", that was apparently historical referring to the notoriously frugal Tuscans who wanted to stick it to the...

Brewing a kölsch soon...looks beautiful. Just want to understand, what yeast is it you like? Both? Thanks!

Hmm ...that's an interesting flavor...so you taste the beer prior to putting it in the keg and it's not there while it's in the fermenter?

Serve them a Budweiser (czechvar) and enjoy explaining to them about why it's called that. Just suggesting as it sounded like you don't mind ruffling a few feathers...