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I watch it...it's entertaining in a non-fatal car wreck kind of way. "Let's see what these idiots getting up to this week..."

That is the root of the problem, with some of the more obscure styles. Mediocre breweries putting out poor examples of styles that are hard to find, a newcomer tries one and doesn't like it, assumes it's representative of the style as a whole and completely discounts it henceforth.

Shiny!

In the past we've usually targeted the week after Thanksgiving to get all shipments out so everyone has all their shipments by Christmas at the latest.

@dryboroughbrewing I cracked the Tripel Ruten Sour last night, as I was in the mood for something other than what I had on tap. Freaking delicious! Nice strong tart flavor with nice malt and yeast notes. I wanted something not too heavy after mowing the grass, and this hit the spot perfectly...

Yeah I've had the ones in mine on there for probably two years, still hanging tough. I basically cleaned the area with a dry towel, then rubbed it hard enough to produce some heat so it wouldn't immediately get wet again from condensation. Then I wiped it clean with an alcohol pad and stuck on...

I've found that if you get the wall clean and dry, those 3M Command adhesive strips work really well for hanging stuff inside a keezer. I have my CO2 manifold mounted with one, and I use them and zip times to keep my gas lines under control and out of the way.

Welcome! I've been there, went to Walking Man Brewing!

18 in-lb doesn't sound like enough torque to run a grain mill.

I just harvested a bunch of elderberries, and I'd like to try them in a beer. I'm thinking either a weizen or saison would blend well with the berry flavor while allowing it to come through. The berries are currently frozen, my intent would be to rack onto the berries in secondary, I'm just...

That is similar to how I have my pump set up...I have a double box, with a switch which controls an entire duplex outlet. Only issue I have with it is it's a few feet away from my brewing stand, and I've come close to serious bodily harm trying to reach the switch in a hurry for some reason and...

Handy dandy video (not me)

There is another blog post by the same guy with some different numbers...in that one (based on research he did vs. watching the process) he calls out a 350 deg F oven, and the grain and water volumes he mentions works out to be about 0.7 qt/lb in the mash...so yeah, super thick.

Hey @Stealthcruiser maybe you can chime in here

And holy schnikes, estimating the oven temp to be 350-400 deg C? That's 660-750 deg F. I think most residential ovens top out around 500 deg F. Unless someone has a brick pizza oven or crazy grill (or a forge) I don't see how that would work...maybe longer time at lower temp would work out?

I recently put together a spunding valve to finish fermentation in a keg, another mthod for minimixing oxygen ingress during cold crashing. I rack to a keg after 4-5 days of primary fermentation and put on the spunding valve. After fermentation completes, I put the keg on gas and put it in the...

Maybe you can find one on sale at Amazon for Prime Day!

I think you are thinking of sahti, which uses juniper boughs in the mash. I've come up with a house recipe for Kentucky Common, which is a pretty little-known but very tasty session beer. My next historical beer I'm going to try I think will be a piwo grodziskie, which is a type of smoked...