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I still use dry yeast on 90% of my beers. Just it's 05 instead of 04

I have the standard electric stove. By straddling two burners (many moons ago when I did extract/partial mash), all I did was melt the damn paint on the stove. Wife still *******....(well, not only about that. LOL)

Three taps for the Forth. A Blood Orange IPA, Miller Light Clone (made with Cascade hops), and a first for me.... Irish mule on tap. This will be my first "cocktail" on tap for a party, should be interesting.

Yeah, I hate 04. Some of us can taste the 'twang', while some can not. Hell, I've given whole kegs of beer to friends who tell me I'm crazy. Sounds like you are one of us that can't handle English Style yeast. Wasn't always that way with me, but it came on suddenly years ago. I wouldn't...

I used to cold crash, now I'm lazy. I just use my auto-siphon as gently as I can. Besides, a little flavor crystals (hop material) isn't always a bad thing. However, take care not to get to many large pieces as it can/will clog poppits.

You did fine. Not sure where the understanding comes from about doubling a batch (been discussed on here for years....), however it stands to reason to double ingredients. Hell, my trusty software does exactly that or damn close. Enjoy the beer and don't ever sweat mistakes or perceived...

I've had my Weber of about 5 years. Yes the price is scary....but I use my grills a lot. All year. The grill owes me nothing. Well worth the money and I can guarantee that it has actually saved me money since I was buying a cheap grill every two years. 5 years in and looks and works like new.

Had that happen last year. Many HBSs aren't carrying it in inventory because it has "gone out of style". I have to order it on-line if/when I use it.

For me personally, I rarely use anything dark or sweet in my IPAs. I want them to showcase the hops and as a general rule, the beers seem to be balanced longer in the keg. Most of my IPAs are strictly 2-row and a hint of something light (maybe a little Carapils) with a crap load of hops...

I may get flamed....but typically it means they are making beer on the cheap. While I have nothing against English ales, they typically require less ingredients than other types. My theory goes like this....if you open a brew pub because you love beer and want to share your passion while...

This. It's gotten to the point if I see the brewpub has an English IPA on the menu....I just steer away. As my taste for beer has refined, the make beer for the sake of selling beer crowd is turning me away. :mug:

For the life of me I can't understand why people drill "into" a fridge. A sure fire method is to drill "out" of the fridge. Cut the plastic inside of the fridge with some snips and feel around with your finger and see if there's anything in the way. Then drill the metal side of the fridge...

Not homebrew...but I got 6 bottles of wine today. First time I've done mail delivery, but it was a hell of a deal. Since I drink, maybe a bottle a year....they should age well. LOL

I saw the cheap plastic pitette that came with mine, laughed, realized it would melt with boiling wort....and promptly threw it away. :mug:

I begin circulating at 15 minutes to go. This sanitizes the pump and lines with boiling wort. After flameout, I monitor the temperature. Once the beer nears 200F I start running water through my 50' immersion chiller. I've found starting the cooling below 200F, my chances of chill haze...

What can I say....I'm a whore. I've bought from all of the above. Label Peelers is another site that has good deals. Sign up for everyone's email listing (using an email you won't be annoyed with getting spam) and wait for the sales to come.

I do what I've seen "real" brewers do on TV. Dip your stirring spoon into the wort and let a few drops fall on the meter. Works fine for me too....

Pretty much...what do you have to loose? Go for it.

Use a fermwrap attached to the back of my fridge. Works just fine even when my basement gets into the 40s. I have a dual controller....so I can set a temp and the heat pad will heat and the refridge will cool giving me the perfect temp every time.

My go-to, relatively cheap whiskey is Kinsey. https://newlibertydistillery.com/kinsey/kinsey-whiskey/ I like it. Of course Knob Creek is another winner. I too have many bottle of bourbon in my cabinet. Some are little to expensive not to save for "special occasions". Tullamore is good...