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For those of you that are of Nordic descent, you might be familiar with the types of Nordic ales. That being said, I am planning on making an extract recipe to mirror an early style of Kornøl, brewed with juniper tips and berries, not hops. I know that Vikings from Norway, Sweden and Denmark...

This was my first year to cultivate hops. My Cascade rhizome took off like crazy, my Kent Golding was a non-starter. My growing space is on the South wall of my house with a long twine to grow up to the peak of the house(if they make it that far). I got about an ounce and a half from the...

I use the wash sink out in the garage to chill down my starter wort. My process is dump the needed amount of DME and 1/8tsp yeast nutrient into my sanitized 2L flask while my needed volume of water is boiling in my electric water kettle. Then once the water goes into the flask, I drop in the...

Currently enjoying BRCC coffee at work. TGIF.

Since I started this year in producing mead, I have always gone with TOSNA. I know that honey is nutrient poor for fermentation, so why not just keep a schedule and rock on with some Fermaid-O and enjoy mead that can finish up within a month. Then you can age it for as long as you like, or...

Currently on my nightstand: and

Target(if you have one nearby) sells a fancy heating pad that can always stay on. Or you can get their private branded basic pad for like $20 and modify it(which is easier than it sounds). Also, the thick 4x8' reflective foam board works great as a poor man's fermentation chamber; I use it...

Currently drinking a Bang...yeah yeah, I know, it's almost 3 in the afternoon. But I am impatiently waiting to get off work and go drink some beers!

Lager yeasts can vary in how much sulfur they produce during fermentation. Extended conditioning times is usually needed to get that to go away. Did you do a diacetyl rest before you bottled or lagered it? I have had experience with the rhino farts to dissipate from a three day long D-rest...

Almost half way done with my starter for my first ever lager, will be doing a Baltic Porter next weekend(hopefully).

Water bath canning would work too. Practically anything water bath canned can stay safe for up to a year. Most of us would use most of our canned wort in a matter of six months. YMMV

Sorry for the late update! Hope everyone's Thanksgiving went well. Bottled the batch late Sunday afternoon, FG 1.012. The 1 gallon Kölsch addition to help move it along and dilute the sour punch of key lime worked! It is a hit with my brother-in-law who enjoys sours, my Wife likes it far...

Drinking a solid brew, Elysian Space Dust.

Almost off work. Soon to be enjoying some Super Fuzz or Space Dust.

My buddy did this with his 10G MLT, to add to reliability, he shoe-horned a couple 1" sections of CPVC an inch or so from the T-fitting of the manifold. The were drilled with some 1/4" holes to ensure drainage, and did so with those 1" sections in 2" spacing(roughly, from memory) all the way...

Use this. There's a drop down option for using liquid(two options for that), slurry and dry packets. From there input the rest of your info.

Well, your location tags you in Michigan. What temps are you getting in your garage this time of year? Here in Oregon this time of year, if I leave the garage door cracked just a bit at night I can keep the garage in the low to mid 50's. I don't have much temperature control, cooling wise...

Racked the entirety of the gallon batch into my main fermenter last night. It helped immensely with tempering the sour/tartness of the original batch. The still active yeast from the mini batch is still bubbling along now. I just sampled some and it is currently 1.013. I am happy with the...

Once the krausen has started to fall, I transition back to an airlock. Once that's done, I soak the tube in some PBW/Oxyclean/OneStep overnight. Then give it a rinse in hot water. If it comes clean, great, give it a shot of star san for the final step and hang to dry. If not, go buy ten...

I don't think it will make a bad beer. I for one enjoy English strains in my stouts and porters.