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Every time I hear "unusual dreams" I'm like... no thanks!

Everything old is new again... I have a new old theory. M36 might just be... S-04. At least, until I'm proven wrong again. :)

For my apple ale, I do sort of a blonde ale or cream ale base grist, then use a gallon or two of cider for part of the liquid (not so much water), and finally use a Belgian witbier yeast because experience has shown that it throws apple and pear esters which play nicely with the apple character...

S-04 is better fermented warm than cold in my experience. You could try it as low as about 60 F if you want but it is clean even at room temp. If you prefer to use White Labs yeasts, I would consider either WLP051 California "Ale" which is actually a lager yeast traditionally used for ales, or...

Hell no. K-97 is trash -- by that I mean, permanently hazy, tart, and brothy. And slow! Use something else -- anything else. For an altbier I would instead reach for something like S-189 (yes, a lager yeast that ferments clean warm) or even S-04 (yes, an ale yeast that ferments well cool or...

Times have changed. People have embraced the cat piss.

Quit fermenting under pressure! BE-134 or M41 are great. BE-256 and M31 aren't half bad either. NOT under pressure. The new yeast might get unhappy in the alcohol, though. It can be difficult to get a new yeast to take over after an existing yeast already stole all their nutrients and...

If you've consumed more than a few IPAs then you've likely had many of the same chemical compounds in your mouth as the quote.

It's a compliment to some, a diss for others, but more than anything else it IS an accurate descriptor. For those who have cats, you know what I am talking about. In low levels I don't mind it. But I'll never say "yum this smells like a good IPA!" when I'm cleaning the litterbox, but...

That's not RO water! I'd consider calling the police or local water quality enforcement or something. It's either fraud, or (benefit of the doubt) their equipment is not working properly and they didn't know it.

I don't pressure ferment, don't think I ever will. But as I understand it, pressure fermentation is used to inhibit esters when fermenting WARM. The OP's beer, on the other hand, is being fermented cold which will inhibit esters through the traditional methods. Adding pressure on top of it is...

Take it off the pressure. Yeast hates pressure. And you underpitched which just made things harder.

That thought had crossed my mind as well. It's a great idea. I've made a beer like this one time, baking mash in the oven. 100% pale malt turned out to make a deep copper / nearly brown beer that tasted quite good. It's fun and interesting to try.

@Broken Crow Uranium oxide fuel assemblies do in fact look like that, in a grid format, but the odds of a hot one being out in the open or exposed on a UFO are of course astronomical. Could be possible I suppose that a UFO wanted to dump its nuclear waste in the middle of nowhere but… yeah...

I forgot to mention, you are going to need rice hulls with this much rye. Use 1 pound or 1/2 kg per 5 gallons or 19 L.

I'd start with about 40% rye malt. You can also get chocolate rye malt which is very tasty indeed, in addition to other highly kilned malts. Any dark roasted malts like this can add a lot of flavor at just 1-3% of the grist each but you can use several to build complexity. The balance of the...

I am my own worst critic, so... for about the first 10 years, on average I dumped about every 7th or 8th batch. Lots of experimentation, poor recipes, contamination, etc. Since then the average has steadily climbed towards every 11 or 12, to 16 or 17, and now it's been more than 20 batches...

If I'm going with wild fermentation, I don't use any suphite at all. Sometimes it will go bad, most other times it will turn out great. Some simple advice I can offer: Split your batch into multiple fermentation vessels, expecting that one or two of them won't turn out good, while the others...

Here's what I see: You're throwing away an awful lot of wort! Looking at your numbers, I see 3 quarts missing from your mash, followed by 3 quarts from the cold break after the boil. I might be a small batch brewer, but even if I weren't, I wouldn't lose anywhere near that much wort. I...