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It's why I usually try to do a tl;dr if I'm linking a post. I make zero dollars, zero cents on your click, so it's no skin off my back if you read the post or not. If we can discuss here, that's cool.

Hah, I think my wife might have something to say about that, anyway. Where's that Kelso burn gif when we need it?

I've turned this over in my mind for a while, and today, I finally made a blog post about it. tl;dr - I think that it's high time we take a long, hard look at homebrewing culture and make a point to be more welcoming to women.

Nice.

It's hard to say definitively, as some strains compact more or less, but the fill level is pretty comparable to what I see in White Labs vials, so I feel pretty good spitballing it in the neighborhood of, say, 80-100 billion cells. On a fill like that, I usually go on and use 100 billion as...

It's basically the Brulosopher method (I give him full credit), with perhaps a slight redneck twist. Full post and images are here.

I put together a complete brewday walkthrough - with way too many pictures. I'm splitting the batch to take a look at how fermentation temperature impacts the flavor. Also, I detail a few screw-ups (as usual for me). Full article is here.

Thanks! It is really pretty. I love the theme of your beer. I honestly didn't set out for this one to be "international", but as I started putting together my ingredients, I realized that it was going that way... which I thought was pretty cool. I'm not sure that the gelatin helps to...

You may recall me posting about my "international" IPA recipe (ingredients from seven countries, Conan yeast). By golly, it may be the best beer I've ever made. tl;dr - massive fruity hop aroma, huge hop flavor, pleasant bitterness, nice supporting toasty malt backbone. Entire blog post...

You can leave in primary for quite a few months. Dry hop a few days before you're ready to package, and you're golden.

I'll wager that bubble size has more to do with the grain bill than anything. Both dextrose and sucrose are 100% fermentable, leaving nothing but CO2 and ethanol behind. Dextrose contains slightly more moisture by weight, which is why it takes roughly 91 grams of sucrose to achieve the same...

Sure thing!

Not my article, but posted to my site. This guy is an excellent brewer (I've had the chance to try several of his beers), and he walks us through his process, complete with lots of pictures. A walk through my brewday.

Have you thought you'd like to start making additions to your water but didn't feel comfortable? Well, this might just help you get started. Can you make beer without mineral additions? Absolutely! Can you make good/great beer without mineral additions? Absolutely! This primer is not intended to...

As I understand it, there is a physical limitation on the total amount of alpha acids you can cram into a beer, though that limit is higher than human perception. It's generally accepted that ~100 IBUs is the upper threshold for human detection, though apparently, some people are more or less...

Those new guidelines can't be official soon enough!

A lot depends on your yeast. At 54, the yeast will act very, very slow - some will go all but dormant. You'll be a lot happier if you move that been somewhere warm (around 70 degrees F, if possible) for 2-3 weeks. Once you're fully carbed, you can move it back to more of a cellar temp for...

Well, thanks. I try to not just spout recycled stuff I've been told. If I find myself doing so - and somebody corrects me - I try to say "thanks" and re-evaluate my position. And for the record, I love the fact that you care enough to have an in depth conversation on the subject. No...

You know, I was about to let this go. I really tried. But who am I if not argumentative? My last brew was an American IPA that is a week into bottles. The final verdict is still out, but the bottling bucket sample makes me feel like this may possibly be the best beer I've ever brewed...

Hah, I did misread that! Thanks for the clarification.