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@Jaffy beer, theology, philosophy?! You sound like my brother from another mother! Did you ever get around to doing this yet? When I read your first post I immediately thought about those forbidden raisin cakes in Hosea 3, that might make another interesting project... But reading the context...

@monkeymath The craft beer explosion is alive and well in Prague. Plenty of places to go and try the micro brews: Beer geek Bad flash bar Craft beer house Beer time Zlý časy (evil times) Pivovarský klub Benedict Gulden draak bierhuis (awesome Belgian beers!) Pauwel Kwak bierhuis (sister site...

Don't think it was required, just highly suggested for marketing purposes. You know how the free market is....

I was at the I was at the Pilsner Urquell Brewery and asked about the green glass bottles. They told me it was due to USA demanding that imported beers come in green bottles to differentiate from the domestic beers (this happened back in the 80s I believe). Originally Pilsenr Urquell was in...

I live in CZ. I am not sure what Budvar IBUs are but to me it has always been on the sweet side, and for that reason I usually try to avoid it. For me a Czech pilnser will have a bitter, peppery bite to it and I just don't get that from Budvar (even fresh from the local area). So perhaps a 22...

I got around to making this. Used your recipe as the base but had to make a few adjustments to what I had on hand. Nonetheless it's great. And my first time using a lager yeast! Though I fermented lik an ale. So drinkable though!

What's the reason you'd like to switch back?

I guess there was a federal ban up until 1966. It was tied to the fact that these plants introduced some sort of pest that destroyed crops and forests... Not that they contained some sort of drug.

Not sure if completely up to date but.... https://thegreenergrassfarm.com/2015/02/08/forbidden-fruit-2-state-by-state-legality-of-gooseberry-and-currant-berry-laws-regarding-plants-in-the-ribes-genus/

Dear interested American gardeners, Be sure to check your state laws and make sure currants aren't still illegal in your state. Sincerely, Concerned gardener living in Europe

Dry yeast 30 min mash 30 min boil Make sure your all in one system has some sort of insulated jacket 240v will get your temps faster No chill Ferment in your kettle? Prep day before wake up and mash in

Maybe I'll ask why you are using a hop spider to begin with? I started using one when I wanted to ferment in my brew kettle (which worked just fantastically by the way) and I didn't want hop matter sitting in my wort for the duration the whole fermentation. But for various reasons I've gone away...

This! Does your brew Kettle have a spigot? When was the last time you took that apart and cleaned all the nasties out? I know you're thinking it gets too hot to host critters but anecdotely I've seen brewers run into this issue and once they clean the spigot the infection clears up.

To be honest looks all good to me. The only thing I'll add/inquire about is hop additions. Have you found using a hop rocket affects hop utilization? Also when do you usually add your hops? Most brewers now days do a bittering addition at the beginning and only an aroma/flavor addition at...

Fridges usually are fine enough for cooling. The issue is usually fitting everything in there. It helps if the door is flat (no shelves on it) and the compressor shelf is small. Also avoid fridges with a freezer compartment. Secondly if you plan on mounting a tap on the top (or somewhere) you...

Just look up the red green show on YouTube and you'll get the idea.

I live in the Czech Republic. When I first started brewing some ingredients were hard to source but now days almost everything (at least main stream) is available within this country alone. With Cz being a small market in general I'd have to believe that you can find your ingredients in the EU...

I'm a bit of a contrarian on this site. Like most homebrewers I started bottling and eventually switched to a DIY kegerator. Mostly for the novelty of it. I found out that kegging doesn't really save me much time at all. Like anything new there's a bit of a learning curve. And it takes time to...

If you've used the appropriate amount of sugars there is no worry about over-carbonation no matter how long you store the bottles at room temp. I would say that two weeks is just a rule of thumb for bottle conditioning. I find that most of my batches will carb up in about two weeks but they...

What about using kveik Voss yeast? Many say it adds an orange component. Perhaps a touch of special B and you'll have a over-ripe fruity beer. I like the addition of rum/bourbon wood spirals too.