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If you're looking for a quality piloncillo, seek out your local Mexican or Central American grocery store and they should have it. If you're brewing with it, then I strongly suggest choosing the light instead of the dark. The dark imparts licorice flavors you provable don't want.

If you have access to jaggery, this can impart a honey-like quality.

Yes, table sugar will be just fine.

Thanks @Bramling Cross . I'm glad you were able to take something from my ramblings in that thread and build on it. The #2 invert I used for the beer in the above pic is the same one I posted in that thread. I was going to use it in an upcoming mild, but decided last minute to toss it in the...

See your Runaways and raise you Slade. 😉 They weren't much to look at, but Noddy Holder was one hell of a singer.

Sat here drinking a HB brown ale, with Kevin the house tiger sat on my lap and Hank 3 blaring on the noisebox.

While cleaning my empty beer glass, I became momentarily distracted and accidentally fell into my kegerator. To my great suprise, this resulted in the tap turning on. Luckily, I was still holding the empty glass, so I used to to catch the beer that would otherwise have spilled all over the...

HB chinook-hopped brown ale that turned out really nice. Kitchen sinker grain bill with a half pound of DIY invert #2 for good measure...

Drinking a HB saison, while also brewing a chinook-hopped brown ale on a windy day... and thinking I need to replace that deck asap.

HB saison. BE-134 dry yeast is hands down the best saison yeast I have brewed with. Eat yer heart out, WY 3724.

Some nice colour from that invert #2. How much did you use? It should be nice with that 1469 yeast. I've been deciding whether to do one this weekend. Either a b*stardized mild, or a bitter of some sort.

Anybody know what these are? I found them growing in the grass...

HB saison. Calling it Amarillo by Pouring. I've done 6 ot 7 versions of this simple beer, and everyone seems to really like it. I'll probably add this one to the recipe database soon.

I use calcium chloride and gypsum to adjust for the various water profiles. Sometimes a little canning salt. Occasionally baking soda, if needed to keep the mash pH up in roasty beers. And then of course lactic acid, also for pH control.

I think serviceberry is another name for saskatoon berry. Very common in Canada. They taste awesome in pies, so I imagine they'd work well in beer too.

Looks like you have a budding pilot in the next generation.

HB azacca wheat.

Azacca wheat beer. Pairs well...

No response. 😞 I brewed this 3 weeks ago, deciding to go with azacca hops. Kegged it yesterday and the gravity sample tasted good. The yeast and hops seem to be playing well together, but I'll have a better sense when I sample the chilled and partially carbonated beer this evening.

I fits I sits lager.