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I discovered that the flash games I used to play in middle/high school were archived and can still be played. Enjoying a cream of three crops ale alongside.

1.5 gal apple cider 89 + 1.5 = 90.5

Once tested my mash SG every 15min and found that 45min seems like the point of diminishing returns. Sometimes I mash longer for convenience sake.

The potassium is more of a carrier ion for the active sorbate. If you are adding a K sorbate ingredient in secondary I don't think that would be much of a problem because the sugar should already be fermented.

Yeah I just read this and was surprised because I would assume that beyond the immediate exterior of the aging warehouse the ethanol vapor would be too dilute to have any effects on biology.

Wheat ale 2806.75 + 1.75 = 2808.5

Yeah, it does. When I started I barely could let my fermentation go for a week before I bottled them up. Now I go for 3 weeks fermenting and actually have some stuff aging longer term.

2gal (Coffee) Oatmeal stout - haven't added the coffee yet. 2691 + 2 = 2693

Dunkelweizen for the Friday Fish Grill!

I am experimenting with malting quinoa. 4oz Kirkland Organic Quinoa soaked for 3h, then spun in a paper towel lined salad spinner to remove extra water. Gain about 44% water weight. Laid on damp paper towels, covered with damp paper towels, then covered whole with a silicon baking mat. 20h post...

Meanwhile, I am making 1-2gal batches and don't own a mill, so I usually have about 10-12lbs total of milled grains in sealed bags (1 bag per recipe)!

I've heard of people using boiled yeast and/or tomato paste as a nutrient source. I tried using bread yeast once and it did allow my fermentation to go dry at about 14%ABV, so it probably did something good.

HB Corn, Rice, Barley Ale. Closest thing I've made to BMC (wife says "It's mild!")

Dubbel 2611.5 + 1.5 = 2613

Homemade sausages, beer, and sauerkraut for a little Oktoberfest! Also apples, rutabaga, red cabbage, pretzels, and (homebrew) beer cheese!

I bottle, but I still end up blending; some wine and hefeweizen, or cider and oatmeal stout... all together in my belly!

My most serious attempt at mead to date. Traditional style 9%ABV. I probably need to try a commercial mead at some point so I can have a reference point...

July 25: cold crash starts. July 31: Racked about 1.7L into small fermenter jar and added ⅓ Campden tablet + ¼tsp K sorbate dissolved in boiled water. FG 1.019/4.9% Brix. 5.9%ABV. Oct 5: Bottled. Got two 750mL bottles and a few oz to spare. Tastes nice, though fairly light. Might be good to...

1.75 gal Munich/Columbus SMaSH 2573.25 + 1.75 = 2575

"Dunkelweizen" or something like that. It's good!