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That's awesome...!

For me, it's national homebrew day every day. Every reason is good to taste, read about beer, brew, think about upgrading gear, etc. That being said, I brewed a belgian blonde (1st try).

Also interested in this article. My cooler is big enough to accomodate for a ridicously large mash-in for 5-gallon batch.

Nothing survives in pure O2. I only sanitize the exterior tubing + stone (put in boiling water for 5 min).

I've tasted witbier brewed with Hibiscus. It gives the beer a pink color. Pretty interesting!

Fact is beer is fine with shaking... I was making my oatmeal stout without oxygen and I thought it was good. It is just *better* with oxygen... Oxygen is like you don't know what you've been missing until you try it.

I made the same recipe (oatmeal stout) with and without oxygen. Day and night result. Took less time to ferment, reached FG and much better taste. Drier and more grain flavor coming through.

I brewed a Cascade/Nugget American pale ale on Friday. Stocking for this summer!! More brewing in the spring = more drinking by the pool in the summer :D

Let's say some aliens came to earth to take a sample of humans and start a new civilization on another planet. If they land in Africa they will most likely select black skinned individuals. That other planet will then be populated with children of black people. That's why it's important how...

I just kegged yesterday a stout and an amber that were done fermenting in 7 days thanks to big starters and pure oxygen so I concur. With serious forced carbonation, they can be ready in 2-3 days. I don't think it has much to do with recipe (other than keeping the OG below 1.055-60), but rather...

I've racked the beer to a keg from under the floating krausen. Beer turned out fantastic!

While my wife doesn't usually participate in brewing, she loves craft beer and MY beer. She complains that I spent too much time brewing lately but I've been brewing for the last 3 week-ends + setting up my draft system so I kind of agree with her :P

I had that too recently with Witbier yeast after 2 weeks. I increased the temperature to 74 and fermentation kicked in again (more bubbles in the airlock and higher activity levels in the carboy). I realized the yeast strain is happier with higher fermentation temp than I used to ferment. After...