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October 5

I love it that it is getting cool enough for soup. One very easy fall soup recipe is apple parsnip soup. Easy. A couple of tart apples of your choice, two or three parsnips ( I like three or even more). chop everything up, and simmer it in either chicken stock or even water .I like to use my...

Ask 10 brewers for their opinion and you will get 12 answers. Here is my .02. Roselare is really tame on its first pitch. You will not get something like Duchesse on the first pitch.A good beer but not as sour. I would recommend racking your brew to a glass carboy for extended aging. Don't be...

Thermopen.. Reads fast and accurate. A little pricey but I use it in the kitchen for cooking probably more than I use it for brewing. It gets a lot of use. I went through several thermometers that just crappe dout on me over the years. The Thermopen just plain works.

The justification for me is that I can control the crush, I can put together a recipe and brew when I want. Will I save some money? Yes, but it will take a long time to use that justification because I got a good high end mill and motor. But it sure is nice having the convenience of my own mill.

A lot of uncrushed grains. That would definitely account for the decrease in efficiency. If you are going to do all grain a good grain mill that you can set the crush is the way to go. I just dialed mine in until I got the efficiency I wanted. Now I hit my numbers almost exactly every time.

No need to worry if the jugs are glass. Brett is not some super ninja bug. If clean the jugs and sanitize them you will be fine.

Perfectly normal. Sometimes active fermentation go even crazier than that.

I have been thinking of picking up his book. I do not cook pasta often but would trust his insight into making it. I had probably one of the best meals of my life at his restaurant. 9 course meal with wine pairing for each course. Awesome. ( but super expensive)

Your pasta dishes always look soooo good. Photos are amazing. Were you the one that recommended the book by Marc Vetri in a previous post? He is probably the best pasta guru in the country.

Grain Mill. Get a good one and your efficiency will always be consistent.

It is definitely an infection. No way to know what it is by looking at the pellicle. Just let it ride for a while and see what happens. Often unintentional infections can go south. Some infections work very slowly so if you want to bottle you need to be. sure that it is done. Some bugs can...

Here, look at this thread. Lots of good tips about bottling you brew. https://www.homebrewtalk.com/showthread.php?t=94812

I brew a lot of saisons and tried darker saisons using. either caramel malts or dark syrup. They really did not do much for me. Sound good on paper but meh in reality. Caramel malts just do not do it for me in a saison. I did a dark saison using some midnight wheat that was pretty good. Mostly...

If you sell beer at the frat party and for some reason you get caught, guess what happens to your dream of starting your own brewery? It will never happen because you will never get a license with that kind of arrest on your record. IMO totally not worth it.

Another vote for Abbaye

It may be infected. If it is early then it is possible that it will not taste off at this point. Racking from under the stuff on the surface does nothing. If the beer is infected ( which the growth on the surface could indicate) then the infection is all through the beer, not just on the...

If you clean your bottles as you drink them, bottling is not a chore at all. I do it when I brew. Rack to the bottling bucket while my strike water is heating. Start the mash and bottle during that time. All done before the mash is done. Easy.

She was made of stone?

That has to be a record .. over 11 1/2 years., good job.