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Search Gruit on this forum and elsewhere on the interwebz to learn more about alternatives to hops.

Dollar Tree has those flattish glass bead things that look like squashed marbles. They appear smooth. Like what people fill vases with. They are a buck a bag and a bag is just over a cup or so, so you might be looking at $4 plus tax if you want to go that route.

Tax crap

Look up on Brewers Friend how many pts 2lb of lactose adds. Also, what kind of beer did you brew? Recipe? That may be ok OG for a stout, but sounds high for a Hef. Also, it may not be done fermenting. How long has it been going so far?

I shot a man in Reno just to watch him die.

the Bernie Mac Show.

Depends if you are lactose intolerant like me. If so, you can expect to have to change your shorts often. Otherwise the 2lb batch will be sweeter than the 1lb batch. Yeast are also lactose intolerant so that sweetness does not ferment out.

That loving feeling. Whoa oh. That loving feeling.

Ned, that's correct. You didn't state one way was better than the other, My "hey now" comment was a lame attempt at creating a double entendre vis-a-vis your "both ways" comment, which I purposely quoted out of context for the sake of humour. I failed. Apparently your mind isn't as dirty as...

Hey now! Seriously, don't bother. Although it can be and is done safely all the time, it's not necessary and may not be worth the risk IMO. If you ask 5 homebrewers, you will get 6 opinions. There is no right answer most of the time. My motto: less is more. YMMV RDWHAHB

Blue Pepsi

Looks like an infection of a deadly bacteria capable of destroying humanity as we know it. I strongly suggest you wait a few weeks, bottle it, then ship both cases to my house where I can keep it secured and protect humanity from this Pandora's Box of pestilence you may otherwise unleash.:D

heh heh heh

Sorry, I can't resist: https://www.youtube.com/watch?v=vZFJptXz_mU

Yes, we had a bottle opener installed in the pantry at the old house with a tin Corona bucket hanging below it. House rule was that if your cap didn't land in the bucket, you had to slam your beer. It never caught on. Once it got too full, we dumped them in a double grocery bag and started...

4 oz coffee by weight or volume?

Buckwheats cereal Downeyflake frozen waffles The Anna Nicole Smith show

You may have an Infection somewhere or you may not be conditioning long enough in bottle or ferm temps may be too high. R/O water and maltodextrin are not the cause. Could be high sparge temp or ph. We would need more info re recipe, equipment, and conditions to help pinpoint. Cellar temp...

There's a Uranus joke in there somewhere, but I haven't brewed a smoky porter in some time. :drunk: Cool glass, but I agree the price is a bit hefty.

+1 to the other comments. I would add that water quality becomes a bit more important with A/G batches. Check out this primer, esp. the rule of thumb starting with R/O water and you will be fine. https://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/