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For Boulder that is a relatively cheap home. I had friends considering moving up there who struggled to find anything below a million. The place they were close to putting in an offer was on the outskirts of town in a house that needed complete renovation plus some structural work. Probably...

Those clear bottles aren't ideal for beer because they risk skunking. Homebrew shops (in the US) tend to sell what breweries use because it's easier to get those bottles from brewery/homebrew wholesalers. I don't know of any domestic breweries using that shape with a swingtop in any glass...

Rolled or flaked oats do not require any treatment before going into the mash. That includes the usual Quaker oats (or other brands) you might buy at the grocery store. Malted oats similarly should not require a cereal mash to gelantize. Unmalted, raw oats technically do not need a cereal mash...

Easiest thing to do is let them die back in the fall and then cut them back to about six inches tall. (Don't rip them out of the ground, you'll damage the rhizomes.) If you want you can spread a layer of mulch or hay over the hill until the spring. If your winter is dry it can help to watch an...

What I do with those small batches is just pitch what I need in the fermentation vessel and put the rest in a mason jar with a small amount of starter wort. Let the mason jar sit with the lid lose for a few days and then seal it up and put it in the fridge until you need it. If you're worried...

It sounds like you have a chronic infection problem with your brewing and you need to take a good long look at your brewing processes and equipment.

Not as classy but I believe there are plastic versions of the upright wood casks commonly used for pouring German beers by gravity. If material is not an issue, might be easier and cheaper to source an English pin and just pour from the cask without a beer engine. Essentially the same thing...

If you drink several in a row do you find yourself fairly buzzed? That would suggest your measurements were way off but you brewed the beer sufficiently correctly. If you can polish off several in a row with not much of a buzz, you made some mistakes along the way.

As long as you aren't hacking at the interior with steel wool or anything sharp I wouldn't worry about scratches. Excessively hot water will melt many plastic fermenters. Like, don't pour boiling wort in. I have my original 7.9 gallon bucket from 2009 in use (although I've mostly switched...

Chocolate malt doesn't really taste like chocolate. It's more of a description of the color. If it has a chocolate taste, it's closer to bitter chocolate for baking than the sweet chocolate taste you probably want. While you can fuss about making tinctures, most of the adjunct laden stouts on...

With a hot fermentation and an appropriate pitch rate, it is not out of the question that the yeast are winding down after one day. Checking gravity would be the only way to know for sure. I don't want to pile on but your fermentation temperatures are too high. The internal temperature of the...

Sorry to hear you have to give up the hobby. If you are looking for a replacement hobby with some of the same skills, there are plenty of other food-related hobbies that might help scratch that itch. Several fermentation-related hobbies in particular overlap.

The impossible burgers are probably the closest I've had for beef. I've had some of the morningstar incogmeato chicken alternatives and they are surprisingly close. There's a lot of good work being done to create meat alternatives that taste and feel like meat. I agree they are often trading...

Homebrewers are notorious for building unnecessarily complicated recipes. Lots of "that tastes good, let's add some of that" to a recipe. When you start adding too many grains you muddy the flavors and lose complexity in flavor although the recipe is more complex. One way to strip out an...

If you search here or on google you'll find stalled fermentation is a common issue with this strain. It's a finnicky strain. Giving it more time may be unavoidable but I would raise the temperature, even letting it get up to 70F or a little higher, and rouse the yeast daily. I like the final...

The advice to let more experienced brewers taste your beer, and maybe look at your brewing equipment, is really the best path to an answer. From reading your description of the problem, it could be half a dozen off-flavors with any number of causes. This may be as simple of an issue as having...

Best off letting it sit. These beers benefit from some rest. WLP 530 is not always a great flucculator so some time to settle out would only help. If you can keep the beer cooler and give it a lagering people would be best but room temperature aging will help, too.

I'm unclear--you say you don't like citrus in your beer but you like orange, which is citrus as well. A few European options for you that lean towards orange and other non-grapefruit citrus flavors: Mandarina Bavaria--a newer German variety that tastes more tangerine IMO than orange First...

You could pour the excess out as long as you do a good job cleaning and sanitizing the opening. You don't want some of the trub to make it to the lip and then slide back with some unwelcome yeast/bacteria. Another option would be to scoop it out. If you have a somewhat soft plastic or silicone...

I would have bought an electric car but the logistics don't work for me right now. I only have street parking which makes home charging difficult. I'm not always parked directly in front of my house. Even if I could, I'm not sure how I feel about a charger in front of my house or running an...