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I raise this thread from the dead! @SharonaZamboni Here you go!!

Dear @zepth The @ works well! More Pics here I think would be derailing the thread. Sincerely, Starting or reviving a kilted brewer thread with pics. @SharonaZamboni Hope to see you there!

Dear insecure guy at the grocery store, Yes, it's a tartan kilt, yes I wear them all the time, making skirt jokes won't change the fact that your wife has been cougar-stalking me throughout the store.... Try growing up and wear one, besides... your wife seems to like ogling a man in a kilt...

Dear big guy in the sky, Please take good care of my pup, I got 12 great years with him, now it's your turn to run and play with him for a while... Sincerely, My house is so quiet right now. :(

There are a few questions here needing answers... One: honey indeed adds about 7-8 points to the original/starting gravity (OG/SG). Two: go ahead and ferment at room temp! I've fermented this at those temps with no issues! In fact I've had this one hit 118 degrees while fermenting in Phoenix in...

I'm not supposed to be happy, I'm catholic, I'm supposed to feel guilty and/or remorseful.... At least that's what I gathered at church all these years...

The answers: you are close on efficiency, you could increase your grain-bill a tick to make up for efficiency.. And secondly, let that baby free ride the temps you have, it will be fine!!

Just saw this thread, this year for lent I gave up meat on all days but Fridays, lots of fish, fresh veggies at first it was tough, but now it's not bad! And I've shed a few pounds by eating healthier.

My barber makes house calls (read that as my friend happens to be a barber) nothing like a haircut and straight razor shave!!!

I would try the peppercorns, sounds interesting!!! As for the cardimom, were you thinking black or green? Black will bring a bit of minty smokiness to the party, though I'm not sure how it will hold up, it seems to loose it's oomph shortly after milling

I have not, but I would think adding the honey at full krausen would be akin to pouring gas on a fire. My original thought was to caramelize the honey just a tad in hopes of retaining a bit of honey flavour...

Yes, white wheat malt is what you are looking for.

Take pics of your brewday, I'd love to see your process :rockin:u

Sh!tty is sh!tty, trademark or no, I wonder how many potential great businesses never got off the ground over this sort of thing..

Did you make a big starter? Another thought is wonky thermometer, if you mash too high you have less fermentables even for 3711

Cold press the coffee and add to secondary, I've also crushed the beans and added to the keg in a nylon bag for a week, then removed em, turned out pretty good

I would suggest using a spray bottle filled with starsan solution, spray the whole system one part at a time.... Look for the bubbles. I had a crack in the brass pipe that connects the regulator to the tank, the crack was on the face of the pipe, even with a new nylon seal in place it still...

I was going to suggest 9.5 lb 2 row 1 lb Munich malt (60L) .5 lb c-40 Hit the cluster at 60, .5 oz cascade at 45 .5 oz centennial at 20 .5 oz cascade at 5 Last oz of centennial at flameout to help hold on to the aroma longer than a dry hopping addition. It's not a lot of hops to play with, my...

Ok, gimme a sec

Make a keggle and cooler mash tun, then all you need is a chiller and you can brew most anything from full boil extract batches to 10 gallon all grain brews