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I realized I really don’t like the taste of crystal malt, and started making recipes that don’t include it. If I want a caramel note, I might reduce a gallon of wort to a syrup, or make some dark invert sugar. Also figuring out which yeasts I like and what temperatures they like. I really...

No, I just BIAB on a a propane burner or even on the kitchen stove (my stove can handle vigorous boils on 5 gallon batches). I was originally doing BIAB until I could step up to a “real” three vessel system, but I haven’t found a single reason to... I can do triple decoctions and super-high...

Did the must ever get heated? It sure sounds like pectin to me.

One of my favorite recent homebrews was a 100% pilsen wort bittered to 30 IBUs, with nectarine purée and habaneros added after primary and fermented dry. Super easy and tasty.

Yes, exactly.

Same here. I found it was a lot easier to drill the second hole in the stopper if I froze it solid first.

One habanero for five gallons gives (to me) a barely detectable heat. Dunno about how much dry cayenne to use. The nice thing about lactose is that you can add it after fermentation. So if you pull 100 ml and add 5 mg of lactose, you can decide if you want more or less and adjust from there...

It’s not an ideal yeast. But also, anything that strong is going to benefit from some time. I would think this would be better in a year, perhaps even two.

I’ve done just a SMaSH with pilsen malt and a single hop, and that can be a really nice base for a spice beer. A brown or something might be nice, too — just note that you get a lot of green pepper vegetal notes from jalapeños (they’re not my favorite pepper to brew with). I generally cut...

If I’m brewing in the kitchen, I use an overhead pulley and just lash to a cleat (yes, I live alone!). If I’m brewing outside I generally grab an oven rack and put it on top of the kettle, and put the bag on top of the rack to drain.

I would think about leaving it on the pits for awhile, too, for more flavor(although as the previous poster mentioned, some don’t love that flavor). When I make cherry jam I save all the stones to infuse brandy for kirschwasser.

The FDA allowance for aphids on commercial hops is something insane like 10,000 per ounce. At least you’re not alone!

Lacewings are even better aphid predators, and don’t have the environmental issues that come with relocating ladybugs across the country (spreading viruses).

New Belgium is not whom I would turn to for a good example. The Sierra Nevada and Sam Adams versions have not been exemplary either. Maybe I don’t get out enough, but honestly I find it a lot easier to brew a good one than to find one at a bottle shop (freshness being so important to the style)...

I think the 5 oz you have as a whirlpool addition are ok. I generally would do another 5 in the fermenter around day 2-3, and then a couple oz of cryo hops (or 3-4 of regular) in the keg. To me the keg hopping is to boost aroma and keep the beer aromatic for the lifespan of the batch.

I’ve made 10 gallon BIAB batches in my 10.5 gallon kettle doing basically this — mash as much grain as I can fit, then dunk sparge the bag in a separate pot while bringing the main kettle to a boil. I keep the boil kettle volume a couple inches from the top, and top off with boiling sparge water...

I would try losing the crystal in your next recipe. I think it’s really only suited to certain styles. And maybe try a different dry English yeast to see if that’s what you’re not loving (1318 is a favorite of mine).

Do you recall what temperature you fermented at?

Did a wet hop NEAPA-ish beer today with a grab bag of Nugget, Columbus, Cascade, and Chinook. Leg is busted, so anything I can’t easily reach is going to shrivel on the bines.

Yes, I made jam from laurel berries, along similar lines. Just don’t eat too much at once!