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So he's paying about $1/beer. Sounds like a deal to me.

Nailed it! You're up @smcinco @schmurf with the honorable mention.

Getting close! Little further West.

It's not Narvik but your "thinking" is right on point.

Thanks @Sebastian Weetabix ! I would recognize that lighthouse anywhere. Little wide frame skyline for ya:

Ocracoke Island, NC

$4.66/lb for wildflower, Florida

What size lines and barbs do you have?

If it were me (and I couldn't wait) I would bump the ferm temp up 4 degrees and see what happens. I would also double check my temp gauge.

How old was the yeast?

PBW then StarSan. Once you use PBW you will wonder how you survived without it.

You know you are a homebrewer when you hook up the wort chiller to cool your gumbo.

I just ordered a pump for a plate chiller. I haven't recirculated or whirlpooled a beer yet but now I have the option.

Hmm. I wonder if its the difference in altitudes. I'm 20' above sea level.

I get perfect pours on this stout at 11psi. My IPA next to it is perfect at 8psi. How high is your tap related to the top of your keg?

I have a great chocolate stout on tap. Problem is, I didn't get all the suspended cocoa powder out of it. It kind-of ruins the mouthfeel of the beer. I ran a sample through a mesh filter and it worked beautifully. Question is - how would you recommend filtering 5 gallons of carbed up beer...

I have a chocolate stout on CO2 right now. I like it overcarbed a little on CO2. 11psi/38f/5' of 3/16"line/standard faucet

Wort up! Welcome to the obsession!

Got to have something to look at while I drink beer! But seriously it helps me get ready for the hot break and when to stop the chiller.

1st all grain batch is in the fermenter! It was a wild ride but I see bubbles, therefore we have beer on the way. A few fun laughs for you guys that know: 1. I did the whole thing in one boil kettle because I forgot to get the BIAB...uggh. Pretty funny scooping grain out with a strainer and...