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That's beautiful, I'm still working on my acquisition of the necessary bits and bobs. I adore that beetle kill pine, gorgeous stuff. Well done.

I'll second the M02. I've only done a 1 gallon batch but was my best by far. Didn't add any sugar so it a relatively low abv. Left some light sweetness and lots of apple. Better in cider than beer imho but needs some ageing. Just like a month or two.

Likewise removed my trial 1 lb of heavily apple smoked malt. How long do you age yours for? Mesquite being much stronger smoke, I think... Also drank my last bottle of bourbon oak aged mild for "Mild May" while bottling my wee heavy scotch ale and setting aside a gallon to age on bourbon oak.

I put my starters in growlers and buckled into the babies car seat to brew at a buddy's house. Swmbo was less amused by my genius than I would have hoped...

I've done a few iterations of spruce tips goodness, everything from beer (5 gallons of English bitter with 4 oz at flameout) and soda ( have to convince the kids and wife that foraging is good for them too) to spruce tips shortbread cookies. What I haven't done is an experiment w tips added at...

And what flavors come from the "adequate extract"? I'm more looking for citrusy aro.a than resinous flavor... I'm wondering how timing affects extraction of different aspects of the spruce tips...? Citrusy aroma vs resinous aroma/flavor...

About that time of year again. Going for for a Scottish 60/- with spruce tips added at flameout. Mine are a bit on the piney side so I think they'll work well w this style. Ive also done an English bitter w spruce but that took 6 mo to mellow out...then it was great! Anyone else gonna try it...

https://vilros.com/products/raspberry-pi-complete-starter-kit?variant=21355372871780&sscid=51k3_2x6sd Don't know if this of interest to any of you folks but I came across it this morning and just recognized the raspberry pi. It's on sale so maybe it is useful for someone here.

And a month later I'm out of the windsor batch to compare...oops. the steam beer is still quite good, has gotten a little less smooth, I think, and a little less sweet. Tasting more like anchor steam plus rye. I've mostly had them at fresh from the fridge temp but the bottles I let sit awhile...

Windsor on the left, s-23 on the right. Both are 12oz pours, neither have much head retention. Nice and foamy at first but quickly dissipates to almost nada. For all their similarities they do taste different. Both are rye up front and a little sweet. The steam beer tastes a bit maltier/smoother...

I wonder if a change in your palate isn't more likely? For me, even w consistent commercial brews, my tastes change year to year. For a long time Bells Two- hearted ale was my go to, but I bored with it in favor of hoppier IPA examples. And then I came back to it after awhile and really loved it...

Looks like a good dry stout. With the comments on thin body, what would you all think about upping the flaked barley?

Irish red for national everyone is Irish day

Rye KY common, still a bit undercarbed.

Hmm, mine are also under carbed after 2 weeks though not by much. I agree they have much more flavor carbed and chilled than the hydrometer sample. Very tasty, a good bitter bite that lingers a touch. Not much caramel. Definite rye. Mines just a touch sour, I did an overnight mash (~14hrs)...

Hard to tell so far, just packaged them up yesterday... Same OG (1044) and FG(1008), fermented at basement ambient temperature. Basement is 64 so fermentation was around 67 I'd guess. Left them sitting on the cold cement basement floor to help the temps stay low. They certainly smelled different...

Everytime we have a fresh pineapple in the house! I use the skin and core, chopped across the 'grain' 1 c brown sugar a dash of cinnamon. I used some garam masala once instead of cinnamon and it was great. I always have to test mine along the way and put it in the fridge before it gets to tart.

plan to attempt something like this breakfast stout with a cheapo Mangrove Jack Stout kit. I'll add some DME or a minimash and reduce the volume to match the gravity of this recipe and follow it from there.

Botted the Irish red and ky common w citra. Brewing a fresh squished (fresh squeezed clone from Nb) to occupy the irish ale 1084 yeast cake until I get around to my wee heavy,80/-,60/- parti gyle in warmer weather

Thinking up a sage ale to brew this summer, a historic style that was apparently very popular. 1 lb wheat DME .5 lb brown sugar .5 oz sage @30 .5 oz sage @0 No chill, no hops Probably use either US05 or t58, a "specialty" strain, both dry yeasts, both on hand. Depending on how well my sage comes...