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Hank is now retired and is looking for a hobby to fill his time. Welp, he decides to combine two of the most important things to him; beer and propane. It's a hilarious episode. There's a few things that'll make home brewers cringe, but those are easily overlooked as I laugh my a** off...

While your'e busy smoking an entire pig, please take pics! That's my meat fantasy.

Wait, are we talking about the hairs on top of your head? It seems like the “down under” hairs would be better for this purpose. Thicker and more collagen. And more curly.

Not Philly Sour but I have made a lot of batches w funky yeasts. My go to was Imperial’s Sour Batch Kidz. I’d ferment a gallon of aj and let it age for as long as possible, usually 9-12 mos. After that, I’d pasteurize it in a pot, let it cool then store in my kegerator. From there I’d add it...

Agreed ^. "Old School" is probably a much better term to describe those recipes I was referring to. I guess I was trying to discuss older homebrew recipes. Many of our hobbies’ pioneers formulated recipes that weren’t necessarily to style, rather brews that could be made with available...

A belated Congrats on the medal! Though only related by name, another favorite was a recipe found here, called "Otto's Mustache", a leichtbier. Or as I referred to it, a session pilz. That thread never got the traffic it deserved. A wonderfully simple, crushable table beer. I wish I had a batch...

There’s been numerous threads that discuss this. Some will mash overnight and leave the grains in. I’ve never tried this because for me, it makes more sense to sparge the night before and program my foundry to boil when I wake up.

I use an Anvil Foundry, so I turn it off and program to boil in the morning. It drops to about 140ish, depending on time of year. Before the aio, I’d put the lid on my pot and let it sit. Because the pot wasn’t insulated, it would drop much more in temp.

You could always mash and sparge the night before. It cuts your brew day in two half’s. Worse that could happen is you lose a few ounces of wort to the brew angels. It’s the only way I brew now.

Please tell. I love making my own bbq sauces etc. For my bbq sauces, I try to stay away from the cloying sweet sauces and add hydrated chiles.

Yeah, here in Oregon if you blink you’ll miss them. Once I did miss them and went to a specialty produce market and had to pay $6/lb. Never doing that again. Besides, there aren’t many “chores” that are as relaxing as roasting chiles and drinking a couple of session beers on a late summer evening.

Hatch chiles showed up at my local grocery store, so I bought a box (25lbs). Roasted and peeled in about three hours. Three very relaxing hours. Once frozen and vac packed, should last me til next August.

I agree with you on the hop arms race. I wanna make a T-shirt that says- Bro- Put the hops down, step away from the kettle!

For this recipe, which yeast was your favorite?

Do you still brew this? This sounds like my kind of beer. In my extract days, I used a ton of citrus zest and ginger. Probably to overcome stale LME.

Maybe the question should be, were any goats pleasured in the making of this beer.

Peach, mango and habanero pico on cedar plank salmon.

I was always intrigued by this recipe but never got around to brewing it. Hmm..

Master level grudge holder. This dude stabbed a bakery owner over a wrong order. Four years earlier. Four years. https://www.theguardian.com/us-news/2025/aug/04/new-jersey-bakery-stabbing