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I learned something today. Never let your six-year old choose a beer for you from the refridgerator. This is a Pineapple Passion Fruit Sour (bad). ABV 6% (good). It tastes like gummy bears and Capri Sun had a love child. I shall choose my own beer from here on out.

I usually only post pics of HB, but this bought one is actually pretty good and hats off to Brew Dog for getting it right. It tastes like a proper Doppelbock. Lots of malt, but not too sweet. Not harsh at all for 8% ABV. I wish they'd do more like this and less of the beer-candy type stuff.

Just tapped a HB Marzen. Roughly half Vienna and half Munich Type 1. Wyeast 2206 Bavarian. A bit light at 5.0% ABV. Tastes nice and very drinkable. Very clear.

Finishing-off one of the last of my HB Triple IPAs bottled in early March. 10.0% ABV. Simcoe, Azacca, and Citra - both bittered and dry hopped with all three. Grist was 100% Bohemian Pilsner. Cloudy due to dry hopping since the Nottingham yeast drops clean. 91 IBU.

HB Eisbock. 13.1% ABV. Malty and tasty. I bottled this about three weeks or so ago. No detectable oxygenation despite the methods used. The only flaw is a bit of chill haze, but not all that much. This is the last one I'm drinking before the rest age for a while. The wife descirbed it as...

👍 It has Electrolytes.

TIPA. Undercarbed at the moment and murky due to dry hopping. 10% ABV. Simcoe, Azacca, and Citra.

Looks like what you'd fill before you got the job.

Testing carbonation levels on my HB Chocolate Cherry Imperial Milk Stout I've been aging that was bottled on 3 Feb 2021. Carbonation is fine, but I learned that you need to use tart cherries if the flavor is going to come through. Still nice though....could use a shorter name.

There's total Alkalinity As CaCo3 with this water calculator: Brewing Water Calculator - Brewingcalculators.com To convert Bicarbonate (HCO3) to Total Alkalinity as CaCO3, multiply by 50/61. This calculator does it for you if you click the radio button.

Drinking Dark Kolsch HB. First keg tapped of the year.

No problem. My brewshop has them for cheap, so I use them for bittering as well.

I'd also consider how much beer in the lines is still being chilled. If you have a beer tower that has little (or no) insulation like some do, then I'd definitely disconnect no matter the line material.

Makes sense to me. In a nutshell, you're making-up for lack of efficiency by increasing the amount of base malts and leaving the specialty malt amounts as if you had the same efficiency as the professional brewery. I can see this working fine when there's a wide divide between a malt...

For priming bottles, I use the calculator on my own site: Brewingcalculators.com - Priming Sugar . The equation is from the Hall paper in Zymurgy 1995 and the amount of sugar I used for the Baltic Porter was reasonable compared with other calculators as well (140g sugar for the 23.5 litres...

Looking back the recipe I was expecting somewhere between 1.021 to 1.018 for FG. I bottled at 1.021 and it ended-up at 1.013. I did mash on the low side. Thought there was a chance it was an infection at first. It tasted fine though once done (and pressure relieved) and when the gravity was...

3-4 days of stable gravity usually works fine... unless you dramatically underpitch. I found this out the hard way with a Baltic Porter earlier in the year. The bottles never actually exploded, but it took me two days to clean the room in my house where I opened the gushing bottle. I bottled...

If you leave it as is, it could be OK. If you do this though, the worst case scenario is if the yeast appear to be at FG but in reality they are just slowly working and then you bottle. These could become bottle bombs. The best case scenario is that it'll be fine. The in-between scenario is...

I made a Cherry Lime Session IPA last year using lime for the first time. 25 litres (6.6 US Gallons) were put on top of 20g (0.7 oz.) of de-pithed lime zest in secondary. It was way to limey. I considered dumping it, but ended-up drinking it. Next time, I'll use a 1/3 or a 1/4 as much. So...

Welcome. To quote Harry Carey, "why would anyone call a place Butt Montana?"