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I just made my first batch of green chili a few days ago and I feel like I fell in love with chili all over again. I used chopped chicken but, oh man, I want to make it with smoked pulled chicken next time.

I think he means the Safale 04 aka s04 i use s04 in my maltier beers because it doesn't attenuate as low as the us05. It's been a while since I've had a ZD but as Vikeman says above WY1968 has been confirmed as the closest to what 3F's uses. S04 would work if you cannot get WY1968. Also...

oh man, I'd love a place to give me some flip-tops. i have a few 750 flip-tops that I used for big beers I can cellar. They're the best and not having to buy and worry about caps is a major plus. If you're using a wing capper they're very hit and miss on how well they work I have found. I...

great to hear some silver linings with your situation! It says a lot about you when people come together to help in a time of need, you're well loved and appreciated! I'm sure that'll be the best tasting beer of your life :) Cheers to you and good luck with your new setup!

I've only dropped 2-3 sticks in the last 5 minutes or so in the boil for a christmas beer I do just about every year (except this year!) I've never made an tincture from the sticks so I'm interested to hear how this turns out.

I used to sparge then pick it up the next morning with the boil and pitch. Now I do a complete brew day but leave it on the stove to chill overnight. Weighing the grains and stuff out the day before helps too. Id do that and all the calculations for the recipe so when brew time came I was...

Idk how but I squeezed in bottling a batch this morning and I'm brewing a batch right now, tonight. I rule. Hah. I love a day filled with homebrew activities.

This is true... I usually only bottle 3 gallon batches as well but I only really bottle beers that I can age for a long time. I just bottled a dubbel and I'm planning a bourbon oaked strong ale soon as well. I'm also trying a "bottle lagered" process because I have limited cold storage. The...

Cheers to you! Bottling used to be my favorite part of the whole process because it was the last time I'd touch the beer before i'd be enjoying it. I just don't get the same feeling with filling kegs. Although it does feel pretty damn good to pull a fresh pint of homebrew off your own tap.

Adding in the last 5 minutes should do the trick.

Id say you're good for 14 days. If you have the cold storage you can always start to cold crash for a few days to buy you some extra time. You have a brew shop around you or anything like that? I got one from Amazon not too long ago but it did take about week or so to get.

This is basically how I've been reusing yeast for years. I used to go to the trouble of washing the yeast but I found it doesn't matter as long as its relatively fresh yeast. I've used yeast that I've had in the fridge for a year that eventually woke up on my stir plate but I try to reuse within...

After packaging 2 beers on Friday all my fermenters were empty; and we can't have that... So Saturday I brewed my first california common. I nailed all my numbers and it was a super easy brew day for beer #96. Inching closer and closer to batch 100! I tried to stay to style as much as I could...

Adding sugar to the wort will dry the beer out and make it thinner. It won't add sweetness. You can mash at a higher temp to make a less fermentable wort to balance it out but that could be considered a more advanced technique because you'd have to play with it to get it right. A higher mash...

This has been a cult classic and one of our favorites for a long long time. I've brewed it several times and I use it as my Thanksgiving turkey day ipa every year. I change it up based on what I have on hand but it's basically 2 row, crystal 60 and a dash of carapils if you have it. The hops are...

I just kegged a milk chocolate stout yesterday and I think it's what youre going for. It's based off the left hand milk stout. 5 gallons 7 lb 2 row 1 lb roasted barley .75 lb crystal 60 .75 lb chocolate malt 2.5 oz caramunich III 1 lb flaked oats 1 lb lactose .34 oz Simcoe (11.5% aa) fwh @ 90...

I've done this but with what I would describe as finer ground coffee. It worked great but I mostly added it to darken the wort. I did it with a 2nd runnings of an imperial stout. I think I used 1/4 lb of a medium roast ground to a #7 id say in a 2.5-3 gallon batch.

My triple decoction kolsch with home grown hops.

Finally bottled the Christmas dubbel and kegged a milk chocolate stout. Pretty happy to have a lot of beer on hand.

First off, I'm sorry about your situation. At least you'll have beer soon. If you have lid for the kettle you could ferment in there. Just steam sanitize it over the kettle for a minute or two during the last few mins of the boil and should be good to go. Good luck to you.