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Brewed 3.0 gallons of my Coconut Stout recipe WHILE MY WIFE WAS WATCHING, and didn't spill anything! Might have to change my brewery label to something other than "guy mopping up hot wort". :p Also, hit my gravity (1060) and volume perfectly! :rock:

/me resurrects an old thread to inquire: Hey @worlddivides, how did your chocolatey stout turn out?

@Zadkiel Before you go buy an all-in-one, lots of people here do all-grain, brew-in-a-bag, small (2.5 to 3 gallon) batches on our kitchen stoves. I can make 3 gallons of 1.065 OG wort in my 5.5 gallon kettle on my kitchen stove with about 7 lbs of malt easily enough. And for those times when I...

Blueberry seltzer slushy for the missus, hazy ipa for me at Spiral brewing in hastings . .. delicious!

One of my last few bottles of Yooper's Oatmeal Stout recipe... Keeps improving with time!

HB Apple Cider that I made and bottled last december: Mott's apple juice (2 gallons), plus a small bit of wort made from 4 oz munich 10L and 2 oz honey malt. Yeast was S-04. Tasted the first bottle about 2 months ago and it was just so-so -- forgot about it until tonight, and now it is tasting...

HB session IPA, it is a touch hazy (from the wheat), but mostly that is the outdoor blast furnace and high humidity condensing on the glass... 🥵

See https://www.homebrewtalk.com/threads/drilling-in-ss.696342/

My first LODO brew... 6 grams yeast and 6 grams sugar into the strike water (3.8 gallons)... For a hoppy (lotsa citra dryhop) pale ale that I've made a couple of times, hoping this 4th attempt has the aroma last longer. Planning to minimize oxygen in every step.

I'm probably misunderstanding you @doug293cz, but are you saying it's okay to put 4 volumes of CO2 into a bottle if you use a counter pressure filler/regulator, but not safe to use priming sugar? For what it's worth, I've given up on getting any fermented seltzers to finish up, and can't be...

So your 30 minutes ago post grabbed my attention, and as I was re-reading the thread from the beginning, I saw your comment from a year ago: And wanted to ask: did you ever try that? I remember thinking that might be good until I saw the "Toasty, Biscuit, and bold, sourdough flavors", when I...

My hunch: 30% malted barley was the "master brewer's well-kept secret", so that not just anyone could make their own hooch. But the only authority I have on that, is that I've been day-drinkin' :rock:

HB Belgian Dark Strong, with a little pale chocolate malt in it, and just a pinch of flaked wheat. A bit boozy, but delicious!

Yah, it was a dumper

Was gifted a 2014 Bourbon County Brand Stout bomber I think 3 years ago now, and finally got around to sharing it with my son in law (2 years ago? Something like that)... Anyways, it was lousy. Tasted like carbonated, boozy, soy sauce. So don't let them sit forever!

HB Cascade/Citra pale ale... very refreshing after mowing on a hot day!

If your seltzer has finished fermenting (what's your gravity?) and is currently clear, then bottle carbonation will introduce a small amount of sediment. That is unavoidable. If your goal is ZERO sediment, you'll have to invest in some CO2. The cheapest manner would be: skip fermenting your own...

I suspect that won't work very well -- the CO2 needs to be tightly constrained or else it will just escape. What you want to do is wait until after the seltzer has finished fermenting. Do you have a hydrometer to check the gravity of your seltzer? If you don't use proper nutrients, seltzers can...

Late Father's Day gift! Gonna use for dry-hopping!

@day_trippr I keep meaning to make that recipe you generously shared! Only ingredient I don't have easy access to is "Caramalt". Would briess caramel 10L or 20L be a good substitute? Turns out he already answered that in the very thread I linked ("yes, those are good substitutions for caramalt")