Search results

I stopped buying amazon prime stuff when I realized that they were hiking the prices of items to cover the cost of "free shipping" and started charging taxes.

It'll cost you even more if you win. :cross:

Variety is the spice of life. If you keg, try to bottle a few so that you always have a little variety when you get tired of drinking what's on tap. If you bottle, try to save a few. If you are brewing the same style or similar styles, try to switch it up.

After reading all of this I feel like I should be hoarding something. :drunk:

Raise the temperature of your fridge, lower your glass from the faucet, increase the CO2 serving pressure, or reduce the length of your beer lines. You could also spring for a creamer faucet. In any event, that second pour is the "real" pour. That's why bartenders will dump off a glass of foam...

You're probably not finding a lot of info about it because there aren't a lot of persimmon saisons. I say go for it.

Habu Sake :ban:

It sounds like a classic case of Lupulin Threshold Shift. You've grown accustomed to the presence of hops in beer so you are numb to its bitterness, flavor, and aroma. It leaves you with the want for more, only compounding the issue even further.

You are ruining one of the best excuses to buy a larger kettle.

Another reason to drink from a stein.

You will find traditionalists on Homebrewtalk, but you will just as easily find people who will make beer with cereal, fruit, vegetables, herbs, other alcohols, etc. Be forewarned that the internet is a diverse place wherever you go. I'm fairly certain a thread about fermenting babies will also...

You could try using a bag over your siphon. I prefer to use hop bags. For clarity I run off my mash tun slowly, recirculate some, get a rolling boil, use Irish moss, cold crash after fermentation is complete, and sometimes use Knox gelatin.

I wouldn't say that I've advanced brewing or anything. Today I dry-hopped my hoppy wheat beer and I tapped a stout I made. Here's a picture of it. You can see some hop bines creeping in on the left side.

Dragon Stout from Clone Brews Book

These look like the thumpers from Dune.

How To Brew has a good primer on lagering. In general the higher the ABV and the lower the lagering temp, the longer you will want to do it. Cheers for starting a lager. I just tapped one of mine today that has been lagering for two months. If you want to get more hop character I would suggest...

I found this one too.

I'm the same way. I wouldn't mind having a "more automated" system, but if the machine did all the work it wouldn't be fun for me. It's like staring at a microwave heating up some food versus cooking on a grill. Having something to do is relaxing.

Sweet, more beer with stuff that I never wanted in it. Why don't they just stuff some metal shavings in the bottle so they can get another headline article about how "metal" their beer is?

Kickstarter is a lot like the HomeBrewTalk version of Roman fighting pits. Even if you like the fighter you're still there to see a little bloodshed and at a certain point you don't care whose it is.