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The cheap Wal-Mart pots are induction capable. I have a 12 and a couple 16s.

You really shouldn't pitch warm then chill. You run the risk of yeast shutting down and dumping undesirable esters and off flavors.

I have three dogs that take care of the floor...

I definitely have an unopened YVH from 2014 in the freezer. Might even be 2013 crop. Willamette or motueka or UK Fuggles...I forget. 8oz bag. Might be time for a smell test and SMASH brew. If it's something common I could go get some new stuff from the LHBS to compare to. Regardless, yes...

My 'House' IPA recipe is: 93% MO 3.5% carafoam 3.5% sugar I brew it a couple times a year and its also used to try out new aromatic hops with a pinch of warrior or Columbus or Apollo at 60 and the new hops at flameout and dry hop. I mash low, 148, and use WLP008. Typically 5.5% ABV.

You see, IMHO, where GoT gets quite goofy in its scripting is exactly this. They've spent half a season worth of shows/scenes building up Arya to be so bad as, sneaky, ninja killer. Yet Littlefinger will trick here once to her doom in 15 minutes of one show.

Now I'm confused. Didn't Dany already walk out of two full fledged fires?

Fireproof?

If Jon Snow is half targaryen, can he communicate with or control the dragons?????

These things are homebrew porn.

Yeah, you kinda lost me when you went from bottling to autoclav too. Kinda skipped the keg step there.

Sounds like oxidation to me. Flabby, lifeless beers. With time you'll get cardboard taste out of pale blue and soy sauce out of dark beers. As was said, Clean kegs well with warm water and pbw. Remove hardware and clean separately. Rinse well. If not immediately filling, I give them a squirt...

Is buying good reviews kosher on Amazon? PS, I love my two itc-308s. They've been very reliable and I need a third.

Did you ever hear the story of how Fahrenheit came up with his scale? He put a tube of mercury up on his front porch and everyday for a year he marked the lie and high temp. At the end of the year, he called the lowest point 0° and the highest temp 100°. And an inch is three barley seeds end...

As was said, ramping the temp up over a week really helps some Belgian strains work more efficiently and thoroughly. Try warming it into the mid-high70s

Of course not. I meant that I wouldn't buy it again unless it's stellar.

How does the malt taste? I wouldn't waste a second of my time on undermalted grain unless there was a taste worth getting.

^^^^ Do you guys lower the wire and harvest from the ground or use a ladder or something?

A lot of traditional american lagers had/have corn as well; therefore, the yeast is the big difference. You don't want the drying, sharpness of a lager yeast, which will fight the corn sweetness. And you don't want a low attenuating, sweet, estery ale yeast either. You want a low ester...

I'll wager a homebrew care package that Arya doesn't survive season 7. :D