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melanoiden is the cheater malt to skip decoction. victory should add that biscuit toasted bread flavor that is usually present in british pale malts. carafa adds that slight chocolate/fig/caramel note. you'll do well with a little carafa, skip the others. my preference is to use the darker...

i did for a time. they're far more expensive to fill than a 5# co2 tank swap. you can indeed use a normal regulator with a proper adapter. pay attention to the thread size (tpi) of both your tank and the regulator. there are pretty standard sizes, but then again, sometimes you end up with...

slightly off topic, but is there any source for small canisters of beer gas? google hasn't found anything for me.

I've had a couple run-ins with sale price milk that never wanted to gel.

essentially, the high heat pasteurization can damage the proteins needed for proper curd formation. no amount of rennet will 'fix' it.

it may well be the pasteurization methods that the milk went through before you got it. if they pasteurize above 180, it can make the milk essentially garbage for cheesemaking anything other than the acid coagulated cheeses (yogurt, chevre, rocamadour). Do you have other sources (brands) of...

this. to have any drink that has a clear separation of two different liquids, they will need to have different gravities. using a very 'dry' stout and a sweet cider will allow the dark layer on top and the light colored cider to remain on the bottom. if you already have a 'heavier' stout, use...

How long between the first and second pours? if you vented on the first pour, it essentially served off of carb pressure. if you didn't vent the next time your went for a pour, the pressure would have been much higher. overcarbed beer will always foam. i also suspect a clog of some sorts if...

that's great news!

nice. this thread got my inner goblin riled up and i'm also drinking a hobnobby inspired dark english ale.

i call them 'cookin beers'. you use them for marinades, braising liquids, bbq sauce, etc.

bloom in warm water to dissolve, then into the keg/fermenter/etc. i haven't tried, but i would be hesitant to sprinkle it in. it seems like the powder likes to clump and settle to the bottom of a glass very quickly, so i can only assume it would do the same i a 'bigger glass' like a keg.

at least 4. all of em if you can find real cheap shipping.

shandy is the easiest way. just mix in the glass.

dang that's a killer price. if shipping/packing to chicago is cheap enough, i'm interested.

this video is far too long. all you need to do when questioned about your brewing purchases, is ask if your significant other wants to pull up their amazon purchase history and compare...

sounds right on to me.

if my memory isn't mixed up, it's in here somewhere: https://archive.org/details/podcast_the-brewing-network-presents-_eisbock-the-jamil-show-02-26_1000037711373

i've done this on accident as well. the last gallon or so of a pale ale keg was suspiciously delicious. lost at least a half gallon of water to ice. mine was due to my kegerator not regulating temps well enough. i always wanted to duplicate the results, but i never did get around to it...

i've never once tried to stay within the lines for any kind of American beer styles. the recipe looks tasty to me. what's the og? i tend to lean towards the malty side of og:bu, but it's a hop forward kinda brew so let those ibu's fly!