Search results

Photo taken yesterday of the old barn at the family homestead where my grandfather grew up. The property has been in the the family over 100 years. Have gone to many family reunions there through the years, including yesterday.

I think leaving them spread out on a window screen in the house would be okay. I usually dry mine that way, in a small room with a dehumdifier and a couple fans going for air circulation. Temp in my room probably in the 70s. Mine have sat that way for a week without issue. You could try...

I’ve had the same experience as RM-MN, and kinda gave up on trying again. However I’ve had great results with other fruit like raspberries and strawberry/rhubarb so thinking it has something to do with the delicate flavor of blueberry and the amount that needs to be added.

Those look like they may be close. When ready to pick they should feel dry and papery and make a crackly scrunchy sound when you squeeze them. Also they should snap in half easily. When mine are ready I think they are usually a more faded green color than the ones in your photo. But the dry...

I've done similar with ice added to 2.5G Biab batch. The wort temp only needed to be brought down to the high 90s for the yeast I was using so adding the ice accomplished all the chilling. There were some calcs needed to make it work. I have to admit I used this method with guidance from my...

I'm not experienced enough to help with how to do a stepped starter, but I recently made one (non-stepped) for a lager and it did require a larger starter than normal. I use this for calculating starters, including if I want to do an overbuild and how much to pitch vs. save. The first box you...

Those were some great parties @balrog

+1 to neem oil

+1 to wilserbrewer bags. I also brew 2.5 gal batches and smaller. Used to use paint strainer bags, but I’m much happier with the wilserbrewer bag custom made to fit my kettle.

I love that, it looks amazing! What a great idea.

Welcome! Another 2.5 and 1 gallon brewer here. Like you I started with extract and then switched to all grain (blab). I enjoy the sharing and learning part too, and have been slowly adding to my knowledge of some of the technical aspects. Part of the fun of it to me.

I've also done similar recipe to daytrppr, with unsweetened cocoa powder near end of boil and nibs in secondary. Comes out nice. I haven't tried adding honey or choc extract, but I may have to change things up and try that, sounds good.

I recently had crushed grains for a chocolate stout that I then couldn’t use for about 8 months. I kept them in the freezer most but not all of the time. I don’t usually let crushed grains sit that long, but fortunately the beer came out fine.

They look great, thanks for sharing. I especially like the shading of the deck idea. You’ll have to post an update photo later in the season.

I wonder if your mash temps were too much on the low end of the 143 - 154F range. You could try aiming for at least 148.

I once bought crushed grains and then was unable to brew for over 6 months. Not ideal but the beer came out fine (a chocolate stout). Half the time the bag of grain was in the cool basement and then the freezer. I’ve also had crushed grains on hand for only a few months and the beers came out fine.

A really nice old fashioned with a locally made bourbon from the Berkshire’s of MA.

On re-reading books, years ago I was a huge Stephen King fan and loved Salems Lot and The Shining when they came out. Could not put them down. Recently re-read them and still found them very enjoyable. Like visiting an old friend you haven’t seen in awhile.

Good luck with your project, it sounds very interesting. I bought hop plants several years back from Great Lakes Hops and found helpful information on their website. Might be worth checking out.

Welcome from MA. I’m mainly a 2.5 G brewer myself. Lots of great recipes on here, brewed some that have become repeat favorites.