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My grandmother's ginger snap cookies! 4 dozen and GONE in a day. WHY CANT THEY LAST LONGER? Ha 😃 Cheers Jay

THIS ^^^^ is very good advise! Cheers Jay

Crazy talk :) LOL Cheers Jay

I have done both A LOT! I have moved away from the keg simply because of the mess. I want my beer to be cleared before goin into the keg. So I ONLY (unless odd circumstances) dry hop in the fermenter any more. Never really found any benefit that outweighed the mess/issue of having the hops...

Mash temp would be my guess. If this happens in the future just do a basic decoction and pull like 10-15% heavy mash, bring to a boil in another vessel, boil for about 5 min then mix back into your mash. That is IF you have no other way to raise the mash temps in your system. My vote was...

Been there for sure. Count your blessing nobody was hurt. Then realize 3 things. #1 It's just beer #2 You weren't at work and #3 probably most important... You will likely learn from this and can reflect on it in future brews. Cheers Jay

Yes! Well Margaritas anyway! Every fourth of July used to make a 5 gallon batch a few days before our party keg it up and carbonate it. It would last for a long long time as a mixed cocktail on tap. Cheers Jay

Campden on fruit for 24-36 hours and let gas off. It can stifle fermentation so be careful there. Enzymes will break it down so likely you'll end up with a tertiary fermentation to clear it up because of the activity in secondary. Sounds a bit prolonging of the process but rock N roll! No...

Depends really on what you are trying to improve. The process? Or the beer? If it's the process then improve can come in a couple different forms. Ease of use, clean up, time etc. If it's improve the beer hands down fermentation control is going to be likely the best option in beer...

Sounds a bit light to me at that temp. I would be pushing 25+ and then cold crash for at least 3 days before I even touched it. As Someone else asked are you sure your finished fermentation? That's a key factor here. Cheers Jay

So... I'm 21 days into my lacto fermented garlic. Now what? How do I keep it? I ate 1 just now. Not sure what I expected. Tastes like garlic. Just without the garlic "heat" I guess. I just want to know a few things. 1. How should I keep this? 2. How long will it last? 3. What can I do...

Build water. Its so important and a game changer. I bet just by adding a bit of chloride to your normal water would help. Are you PH adjusting your MASH? 5.4 to 5.6 is a reasonable starting point. Starting with basic RO and building is fairly simple with all the 411 out there today. I...

You have to keep in mind the German beer laws are serious. Most of the breweries stick to a strict list of ingredients. If you stick with those and use German everything. You'll find that flavor. Cheers Jay

Short answer.. Its alive! It is never done till you either KILL IT, or drink it. :) Use a hydrometer, take a reading... wait 3 days and take another. If it hasn't changed.... MONEY! :) Cheers Jay

to answer your question simply... the answer is YES. Yes its the hops and Yes its the yeast and yes its the grain. But more than that its the Water and the process along side the ingredients. If you look at the book "Designing Great Beers" in the category you like you will find all the...

Totally agree. Solid copper 14 gauge should be perfect as @MaxStout suggested. If you can tig weld it or solder it, it may be better than just a loop but whatever works. Cheers Jay

WHAT NEXT? Well you build a 3 tier, then go electric, then automate, then remodel the garage then a room in the house then you start fantasizing about opening a brewery. Duh! I mean what else is there? Ha Ha Ha... Welcome to the obsession! and a very warm welcome to HBT. Cheers Jay

The real trick is making sure you pick it up off the floor before anyone sees you dropped it. Baaaahhhaaaaaaaaa Cheers Jay

AWESOME! Thanks for checking you guys! Cheers Jay

Nope. 2 hours I think is PERFECT! Can you "TOSS" the dough? Have you tried that? I love to go outside on the deck and TOSS the dough. I get flour all over me and the deck and I do think there is some magic in that. Also handling the dough very softly and as little as you can. Just my...