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I'm afraid details may be lost to time, but I'll check to see if I can find any. A large quantity of B-grade syrup came my way from someone who makes syrup and I guess this wasn't up to their standards or was old or? Without the notes, I'd guess it was mixed with water and nutrients, and...

I’ve still got about a case of a 5 year-old Imperial Porter (15%) that held a decent amount of carb and is probably peaking right now.

There’s probably a pretty big difference between brewing with sap vs syrup. I’ve had fermented and distilled B-grade maple syrup that is quite interesting. Not quite a rum, brandy, or anything and the maple definitely came through. It’s not overwhelming though.

I have exactly what you want, but located in Bloomington, IN. I used it once for an emergency decoction so it looks basically new. I'd ship if I could find a good box.

I’ve brewed for 35 years and have never dumped a batch.

Not sure if this is anywhere in the thread, but this is a nice trove: https://www.candisyrup.com/recipes.html

Here is an updated entry for Howdy Brewer on the BBB site. I had a horrible experience filed a complaint through the BBB with no success. Their M.O. seems to be similar in most cases. I'd avoid at all costs...

The two most important things! It really doesn’t matter if it’s brewing, that’s a vehicle. It reminds me of talking to people who want to start a business because of their passion for something. While that’s important, it takes a backseat to “do you know anything about running a successful...

You mentioned “being limited to BIAB”. BIAB is not limiting. It’s just another way to do something. I think many people new to the hobby get into the weeds and overwhelmed with details and options. Make a beer, keep it simple, don’t worry about it, then do it again. As far as extract vs...

What were your soft / cold crash temps?

@Brooothru That’s exactly my goal. But the critical part here is the 10G. I’m doing 6G batches with around 6.5G in fermenter. Space is a huge consideration for me, thus no 1/2bb. Believe me, I understand the hesitation to touch a 10G corny, but the benefit is just too great. It will have the...

Every Belgian I’ve made was mashed around 147-149 and used a sugar addition right after initial krausen dropped (maybe 2-3 days). This allows the yeast to get a good foothold, do most of the heavy lifting first, and then feast on the easy to ferment sugars as dessert. There are of course lots of...

They aren’t easy to find, but I ran across this one for a very little $, and I know for sure I’ll never use it as a corny for serving so I’m inclined to move forward. If you add a prv to a cap, it would basically be back to a corny again. I’m doing 6G batches, probably 6.5 into fermenter so it’s...

I’m considering it, though it’s a nice 10G Spartanburg so I’m really hesitant. The problem is a 6” is too big, and the 4” runs over the lid flange area. It would need to be hammered flat on two ends. I’ve done a fair but of metalworking, but stainless is not super malleable and it’s not an easy...

I never thought AG was held on a pedestal, it’s just how you make beer. There’s nothing inherently difficult about it, in fact it’s pretty basic. Extract is a more simplified way to make beer.

Instant oatmeal vs cooking oats. Coffee pod vs fresh ground. My preference is to make it fresh, and believe the final output is “better”.

My last RIS was a 15%, and I made 10 gallons. That was all bottled and I've since moved to 3 gallon kegs. I've brewed using a keggle and two 5 gallon cooler/tuns for almost 30 years. I have hit the ceiling and had to use an extra cooler, or had both coolers totally maxed with a lower water/grain...

I’ve only got one tap! I know, it’s heresy.

Yes, mine is SS element, recirc pump, the whole thing. Just can’t decide if 20G will be too big for most, or 15G will make me regret not using the 20?

Plus it’s your own tap, and I don’t know about you but I tend to give myself very healthy pours.