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Portland, Maine.

That should be interesting. hahahahaha

Looks like my dog, the little nutcase....

Eye round roast in the hot tub now. 30 hours at 131.. mmmm. edit: here is a pick of the final product.

If you read the article there is zero chance of this .... Here is a quote from the article. And Europe has not ever allowed GMO products.

I do not hrew lagers so I cannot help there. Of the two Belgian strains you mentioned, I prefer the 530. I find the 500 a little too fruity. If you want a good idea of what they are like the 500 is the Chimay strain, the 530 is the Westmalle strain. Pick up a bottle those brews and taste them.

Shrimp etoufee.....

There is your answer. A gallon per hour sounds about right for a stove top boil.That is why you have less than 5 gallons. For partial boils it is best to boil your brew, then when cool add to the fermenter and then top off with water to the 5 gallon mark. It is a good idea the double check you...

Get an autosiphon to make transfers. Pouring from a bucket to the carboy actually does introduce A LOT of oxygen to the beer. Probably the best thing at this point is to dry hop for 3-4 days and then bottle. Test bottles for carbonation after a week or 10 days and once they are carbed. Drink...

If you filled the fermenter to the 5 gallon mark before pitching your yeast, there is no way you lost a gallon of liquid unless your fermenter was leaking.

While aeration is good before fermentation starts, it is bad after fermentation starts. It will oxidize the beer which will produce off flavors. Continuing to shake the beer will only make this worse. Step away from the fermenter and let the yeast do what it has been doing for thousands of...

You racked too soon ( actually there is no need to rack, but that is another debate). In time the trub will compact down. At only five days the trub layer can be pretty big and will contain a lot of beer. Once it packs down there will be less loss. Let it sit in the primary and you will notice...

A milk stout with a pound of lactose at 1.022 is done. It is vey normal.

Bubbling means nothing. Let me know if you think this one is done. https://m.youtube.com/watch?v=4jzT_KTTZ0Q

Hey, it will still be beer. Maybe a little bitter but probably pretty good. Sometimes mistakes are good learning tools. You friend will get the idea that you need to be organized and pay attention, so as to not make mistakes. Cheers

Each beer takes its time to reach its potential. Belgian dark beers really shine with A LOT of age on them. I brew Belgians a lot. Tripels get their first taste at 4 months and often are better with even more age. Dubels also like a minimum of 4 months to come into their own but continue to get...

Start slowly and decide which grains you use most. I like having enouh in stock so that I can brew when I want. I buy sacks of two row and Belgian pils. Then also keep Munich, Vienna, wheat, rye in stock. Then small amounts of other specialty grains that I use often. I keep them all in vittles...

My wife likes milk stouts and I have a nitro tap, so I brew them often. I have tried different amounts in stouts. I found a pound is too much for my taste. 8-12 oz is about right. It is not always, if a little is good more is better. It is about balance.

It does not come with a switch, but it is real easy to wire one. I just used a regular light switch. The wiring diagram is easy to follow.

I agree. For some reason this yeast works great in a rye IPA. I do one and have used different yeasts but Denny's Favorite is always the best. It clears just fine for me. I like the combo of Centennial and Chinook in rye beers. Great combo.