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I brewed in flip flops yesterday. Probably not OSHA approved. But whatever. I also ran 60 miles last week. The last thing I wanted to do was put shoes on again.

I'd consider mashing lower or dropping some of the Crystal malt used in Celebration. 1318 will finish higher than Chico yeast, so you'll want to offset that lest it become a sweet mess. I used to like Celebration a lot, but my tastes have changed over the years and it's just too malty for me...

I'd bitter with some Magnum, then 1oz each Amarillo & Citra at 10 minutes, and 2oz each Amarillo, Citra, Mosaic at whirlpool (165°-ish) for 20-30 minutes. Add whatever is left of the Amarillo, Citra and Mosaic to the dry hop charge. You can split that into two rounds, the first added as...

For me, it's Citra. Mind you, I love Galaxy, Mosaic, Nelson Sauvin, Simcoe, etc. But I can't live without Citra.

Personal preference, but I'd drop the Crystal 60 entirely, or at least get it down to <5% of the grain bill. I'd replace it with some Munich for malt character without the crystal sweetness. But that's what I like. One thing I've learned about beer is that everyone likes something different.

8 lbs 2-row 2 lbs aromatic 1 lb Carafa III 1 lb Crystal 60 1 lb flaked oats 8 oz chocolate malt 1 oz Nugget at 60 S-04 dry yeast I put 8oz of whole beans directly in the fermentor for the last 24 hours, then kegged.

I brewed a coffee brown ale that went from grain to glass in 2 weeks. Kegged it Tuesday and was enjoying it last night.

I've got 3 taps, and generally keep my coffee porter on one of them at all times because that's what my wife likes to drink. I use the same base beer, but change up the coffee every batch. The other two taps are pretty much filled with hoppy beers. I order hops in bulk, so I'll do different...

Yep, I think 3711 and Belle Saison could both ferment water.

Well, I was able to store it at 37° in my kegerator after transfer, and I let it be until last week. But no, I do not have the ability to ferment at 50-55°. I have a 3 tap upright fridge turned kegerator and a brew room that I am able to keep at 65° give or take a few degrees. Outside of buying...

None. This was the first time I've ever used a lager yeast. I have the means to keep my brew space around 65, maybe slightly cooler in the winter, but not cold enough to brew a true lager.

Brewed up a Marzen with warm fermented (65-ish) W-34/70 yeast in late August. No, it's not as clean and crisp as a lager fermented cold, but it still drinks pretty well. Cleared up pretty nicely with gelatin and some time in the keg.

And yet this is my favorite time of year, because I absolutely love, love, love wet hopped and fresh hopped beers.

Commercial breweries still have to open the tank to add the dry hops. Just do it as quickly as you can.

I used the Goodbelly juice once with great success. Collected my wort on a Thursday evening, pitched a pint of the Goodbelly juice. By Saturday morning, the pH was down to 3.01. Did a quick boil then fermented as usual. Worked really well, and is way cheaper than the lacto blends I've bought in...

It really depends what you're going for. I used 2oz of it in my last batch of coffee porter that I kegged last week. It's a lot, but I also used a lot of coffee too, so this really rounds it out. In other beers, I may only use 1/2 oz. And we'll use this for making ice cream and in other desserts...

My wife hates hoppy beers too. But she will drink up stouts and porters. I have to keep my coffee vanilla porter on tap pretty much all the time for her.

Nah, it's just what works for me. I love food and I love beer. I probably consume too much of both. So in order to maintain some semblance of balance, I have to do something different. The whole running on an empty stomach helps.

For me, running on an empty stomach first thing in the morning really helps to burn fat. Of course, I'm not running a marathon without some sort of fuel. But, 5-8 miles early in the morning, I can handle without any sort of nutrition. I also try to do the intermittent fasting thing, so my...

I use a vanilla puree from my local spice shop. It really gives me a natural vanilla flavor, and it's easy to control the amount. And I don't have to deal with the beans. Check your local spice shop to see if they have something similar...