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I finally converted. Used to be agnostic. I told myself that if god, jesus or any thing else of that nature ever showed themselves, I'd convert on the spot. My european grandma came to visit me last month, so this was quite an occasion as it happens rarley. Anyhow, she's one of those bickering...

Oh... All that said... If you were really determined... I'd go with the roller pin... don't get frustrated Though. Go into it knowing it will take 2 hours to mill your 5 gallon batches worth... Unless you've got some nice arms.

+1 for the mill. I always thought it was the most unnecessary piece of equipment as every lhbs can crush for you. But since buying mine and buying by the sack... I love the freedom of weighing out a batch and brewing a beer when i have free time instead of buying just the right amount of...

Awesome. Thanks for the tips. I'll have to try that. And I read up on top-cropping. When you skim and collect... we're talking about the foam right? Or should we be grabbing the uppermost layer of wort? Thanks for the tips and sorry if I'm hijacking a bit here.

I don't know what to do either. I've made 3 batches of edworts Bavarian Hefeweizen and each time the aroma is just perfect. I mean I hit the nail on the head. But the flavor is just lacking that hefe-ey flavor. It's not a bad tasting beer. But I can't nail it either. I'll have to try the open...

"You know what the problem is Grant?" "No, what is it?" "There's only one time people care about ethics." "When they get caught?" "No, when they catch someone else."

Awesome stuff. I've wanted to make cheese for a while. This is a nice set way into getting into it. My only complaint was with statementsaid like this "Add your milk to your pot and heat your milk slowly to 96F, In this time stir in your calcium chloride." How much milk are we talking (I'm...

Just keep leaving them out... and use them in your next sour beer!

Game Warden stops a man with a lobster in a bucket and says, it's illegal, it's not lobster season. The man says, "He's my pet. I bring him down in the morning, pour him in and come back in the afternoon and let the bucket down into the water and call him. Then he climbs into the bucket and I...

Beauty lies in the hands of the beerholder.

She was only a whisky-maker, but he loved her still.

So what ever came of your adventure? Sorry to necro... but it isn't really since sours can take years right?

Gotcha. Thanks for sharing, I'll have to try it.

If you are ever going to move/have space again, then toss her in the attic, she looks well made, you'll just need to dust her off. If you'll never have the space again... it's probably best to just sell her... What about a garage? What about friends? I let my friend keep mine for 18 months...

I think it takes me about 2-2.5 hours for everything pre-boil. So if you did it in 30 minutes +20 for the crushing... and I follow your method, I should be able to save about 1 hour 40 minutes to 2 hours 10 minutes? Assuming it's just regular biab. Or am I missing something else here?

I'll be upfront, I already sourced some unmalted barley to grow myself on an eighth of an acre. So I wouldn't need yours. But I know nothing about growing grasses. So I was wondering if there's anything you've learned or if you have any tips. Since I'm planting by hand, do you know if just...

I'm no expert but I'm replying for the sake of the urgency. I'd just toss in some dme and learn what you can from this experience.

How well does it grow in texas? Is it feed grade? Was it grown with grazing grade insecticides Or food grade insecticides?

Do you still have them? I'm going up to Austin this week which puts me not thattt far from you.

In my experience I had a nottingham based porter that had this tart astringent flavour (this was before I finished my fermentation closet). I couldn't figure it out until I read that Nottingham is real sensitive to temperature. It absolutely wants to ferment at cooler temperatures. Now I can't...