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So I guess were calling hoppy blonde ales "Session APAs" now too :D

Outside of the marketing aspect what really bothers me is its taking away interpretation of another existing style. I like when styles have a little room to let brewers create some diversity. Calling hoppy APAs "Session IPAs" just makes the APA style more narrow. To sort of give a more drastic...

Its a marketing gimmick taking advantage of the fact consumers will buy more Session IPAs than Pale Ales because they're drinking an "IPA." Thats why Im playing their dumb little game my way and brewing an imperial session IPA lol.

As someone thats taken my fair share of pre workouts Ive given them up for coffee over time. The supplement industry can be scary shady and everyone has some "proprietary blend" to sell. This is a worthy read involving the company that made Jack3d and OxyElitePro...

Coffee works wonders. Drink a cup thirty to an hour before hand and you'll be ready to throw some weights around. There's also pictures of Frank Zane...always gets me inspired lol.

I have a very similar story to the OP. Used to be in great shape, had a kid young and put on a bunch of dad weight, now back on point and 6 pack shredded. Got into bodybuilding about 3 years ago and haven't looked back. I run 8-12 miles a week and lift weights 4 times a week following a Wendler...

That's the only one I've used. If you can get another brand I don't see an issue as long as it's not full of preservatives and stuff. Good call on the cinnamon as well. I don't use old ingredients when I brew be it hops, grain, or spices. Best results come from freshness and attention to detail.

I've heard of argon being used in parts of bottling lines to purge O2 and avoid O2 pickup. But that's a bit different.

Cooler temps will make for slower fermentation but it sounds like you might be using an old pack and or possibly under pitching. I use Nottingham for nearly everything..IPAs, Berliner Weisse, Cream Ales, Stouts, even cider. It should ferment quick, clean, and floc like a rock.

Adding sulfate doesn't mean you can use less hops. It adds a certain dry bitterness that IMO isn't pleasant at all. 4oz is a good dry hop, as is 5.75, but if it's enough is really up to you. I believe in a point of diminishing returns but that's just me.

Odorless mash is a dead giveaway IMO and the color difference is also pretty noticeable. But your right there is no arguing the fact that boiling leaves no guessing room without the meter. I've treated my water an hour or so ahead while I prep but I've never done taste tests to compare. The...

I treat my water overnight with 1 tbsp dry yeast and 1 tbsp white sugar. I don't remember the exact number of grams they used, its posted somewhere, just that I measured it and it was about a tbsp so Ive been rolling with that. When Im ready to mash in I pop the lid off the cooler and use my...

I wouldn't say it's the main reason but it does help make sure your getting good extraction from the hops you put in there. If they're floating above the surface half the time its sort of a waste. If your using a bucket or something wide I don't see a reason to split them up. Some people might...

Full volume mashing doesn't take extra gear but you do need a big enough MT to be able to pull it off. Also I should have pointed out on the second thing I noted... I'm using the yeast/dextrose method for my water in my old HLT cooler. This eliminates needing to cool strike/mash water. If your...

I would say fine but maybe broken into 2 stages if your fermenting in a carboy. If you add too much at once a lot of the hops end up clumping and floating above the surface instead of soaking fully in the beer. I normally do 4oz and thats usually pushing it.

Not totally sure of your system but maybe some things to consider. They were changes I've made that LoDo or not I think are worth keeping as they make brew day easier IMO. -Full volume mashing. Sparging really isn't necessary, takes more time, more gear, more work. -Have your grain already in...

As someone that believes in the science and has brewed a good number of LODO batches at this point, Ive been seeing a difference and I don't use a stainless IC or spund and use the yeast/dextrose method to treat my water. I might not hold the flavor as long but the kegs usually kick first...

If you want an interesting read on oxidation and the phases beer goes through as it stales then check this out.... https://www.morebeer.com/articles/oxidation_in_beer I think its a worthy read for anyone that loves beer

Definitely oxidation. Some beers hold up better to it than others. Its easy to pick up in cream ales since they're so light. Do some homework on Cold Side Aeration and make necessary process tweaks with each batch. You'll figure out what works best for you if you stick with it.

Nice to see Im not the only one using their pool as a reservoir for their chiller :mug: