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That is hilarious....you need to hire my daughter to gather up all of the puff balls and blow the seeds all over your lawn. She sure it good at it in my lawn.

Yes, they did. I (and most familiar with the MD beer scene) wouldn't consider that part of the craft brewing industry here.....and it is yet to be seen how they impact other breweries. The big guys tend to lobby for state laws that benefit themselves and hurt others, but so far they have been...

In MD it is growing at a rate that I cannot believe to be sustainable. The prices people are paying for beer, as well as the lines outside before opening when there are can releases are unbelievable. $18 for a 16oz can of some sour beer that is sweetened with Icee flavoring seems crazy to...

Maybe I missed what you're using for a fermenter, but when I've done 1G batches I've used glass jugs, and the larger siphon doesn't fit in the opening of the jug.

Let us not be in suspense. What is it? How’s the carbonation

Just follow the directions on the packet or look up the spec sheet online. In some cases there are reasons not to hydrate in water before pitching (I don't say 're-hydrate' because no matter how you use it, you're re-hydrating it one way or another). They know what they are doing and have...

Carroll County here. Welcome!

Wow. That is a very elitist attitude. You can brew anyway you want....and so can anyone else. To say that other people shouldn’t do it if they don’t have time to get really really good at it and make exceptional beer is rude and diminishes the idea of it being a hobby to be enjoyed. Imagine...

Short and shoddy is only one of the things they do....and considering many people leave the hobby because they don’t have time to dedicate 4-6hrs for a brew day I applaud them for showing methods that can cut back on some of the time. Many of the methods they use are well regarded on HBT as...

Congratulations! And really cool that you brew them together with your son.

Not everything they do even involves bad habits or shortcuts. And just because an experiment isn’t scientifically sound doesn’t mean it isn’t valuable info. I hear just as many brewers dismiss Brulosophy because it disagrees with how they do something- even if they’re just doing it because a...

This is a very bold move to do a beer with so many additions, especially ones which are unusual and finicky while being a VERY new brewer. You're still figuring out the equipment, and now adding the BIAB variable since it is new to you. I would think about brewing something standard for the...

This is very common with ciders. I would leave it alone at this point but use nutrients next time. It will subside soon(ish)

I personally don't think the trub imparts a flavor was my point. Plain water is 'hungrier' to have soluables dissolve in it.....beer is not. Brew on my friend.

You are right - nothing is written in stone :) Brulosophy isn't perfect but they get a lot more hate than they deserve. It is still interesting and useful even if some methods may be flawed. Their statistics are mostly meaningless....but it is generally clear that a lot of stuff that has been...

This is been proven false quite a few times over (that the result is murkier beer or something that comes through in the final product). It does depend on how long you leave it on the trub. When Brulosohy experimented with it, the beer with extra trub was actually brighter (cleared more). I...

The high end for that yeast is 70F....you were right in the middle range (56-70F)

I'm not sure you're thinking of RO. You don't flush RO systems....the byproduct of the RO process (the water that doesn't get through the membrane) is the brine, and is at a constant flow any time you're making RO water (Permeate)........no flushing cycle. EDIT: and depending on your source...

Don't fear the trub. For quick beers (grain to glass in 3 weeks kegging) I just put all of the trub in. It is good for the yeast, it settles and starts to compact very quickly and gets 'sealed in' by spent yeast cells within a few days anyway.

You fill with CO2, purge, fill with CO2, purge....3 times or so THEN keep constant pressure on it until it is carbonated. The set and forget method....4 days-1 week for that setup. This is one expensive way to keg! I'm assuming you do 1 gallon batches?