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Well, first of all the website also says the ingredients change every year so it's going to be hard to pin down. Secondly they never said that tea replaces hops... and the ginger is only mentioned in the 2023 edition. I believe it is still hopped with those other ingredients used as adjuncts...

I scaled down recently from brewing on an Anvil Foundry 10.5 to the Foundry 6.5 (5 gal to 2.5 gal batches) and bought a 4 gallon fermenter and two 3 gallon corny kegs. The fermenter was on sale by the manufacturer and the kegs I found on FB marketplace.

The only issue I can think of that might ruffle some feathers... and isn't that what causes most HOA confrontations; someone doesn't like what they see in your yard?... is if you set up your brewing equipment outside the garage. And if brewing IN the garage with the door open is a problem get a...

No that wasn't it but it's on the right track... Taking the haphazard way many homebrewers approach their brew day and giving it some structure. Thank you.

Well, that is an article on homemaking... not homebrewing. So, no. Thanks though.

That link goes nowhere. I don't believe it was here anyway. I'm pretty sure it was in Zymurgy, BYO or some other magazine. I'm hoping someone else also read that article and remembers where it was. It looks like that's not the case however.

The article I'm looking for had nothing to do with not having fun. No one said you can't treat your regimen seriously or with purpose and not have fun. Again, I didn't ask for a debate all I wanted to know was Does anyone recall this article and where was it?

OBO

I keep my brewing simple unless making a specific recipe that calls for a bigger grain bill so I don't have 10 malts. Bought in 50# sacks: 1) Briess 2-Row Brewers Malt 2) Maris Otter 3) Pilsner Bought as needed: 4) Brown Malt 5) Black Malt

Like I said, I have probably used the wrong descriptors. Perhaps instead of "serious" or "like a job" I should have said "with purpose" or something along those lines. I know the words "like a job" are going to elicit a knee-jerk reaction... as illustrated in the comments so far. That's why I...

I seem to recall reading an article once-upon-a-time that advocated treating your homebrew routine with more seriousness... more like a job. I may be using the wrong descriptors here but the one thing I remember about this vaguely remembered article saying was to schedule a regular brew day...

There is a small brewery with taproom near me that will fill your corny kegs for you. I assumed when I read the OP that this was the same thing.

I used to get both of these and I noticed some changes in the choice of articles at Zymurgy a couple years ago. I found that there were fewer and fewer articles that interested me. There was a lot of non homebrewing content in every issue of Zymurgy. It got so bad that I checked the mail one...

Free yourself from the need to conform to styles. Just make beer.

It looks genius to me. Have you tested it out? I'm no physics major but would there be a risk of over flowing from the picnic cooler to the Foundry? I'm guessing you could control the flow with the picnic cooler ball valve though... just thinking out loud as I type.

Yes, selling as a unit.

Hanging on to brow malt was more of a London thing than it was a general British thing. Almost every brewery in the nation outside of London had dropped it long before the big London brewers did. What makes that Gibraltar Porter unusual is that it has no sugar.

I've brewed several times playing around with different malts.. roast malt, Simpsons Imperial in place of the brown. Different yeasts... S-04, Imperial Pub, Omega London ale. I've added cherries and oats. I have not tried smoked malt yet but I want to make one with just a bit of it. The goal...

I am selling my 3 vessel, 15 gallon electric HERMS system price reduced from $2,000 to $1800. Included are two Rip Tide pumps, all hoses with camlock fittings. Plus Wort Hog EBC-330 controller, two 240v cables and two temp probes with cables. All in very good to excellent condition. Purchased...

I think people have the wrong impression that brewers were living in the dark ages 150 years or more ago. That is simply not true. Malting in both the UK and US was plenty sophisticated. The outdoor attempt at making brown malt in that one-off production made by Goose Island was just that... a...