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I entered several bottles of a London Porter in a competition. The bottles had been stored in the dark but out in the garage where the temps ranged from just under freezing to the mid 90's over a period of 7 years. My beer scored 46/50. So much for being careful and managing temps!

https://crescentcitybrewtalk.com/step-mashing/

You really need to consider the primordial ooze that surrounds and coats everything in your world, my world, that guy's world, etc.

I've been dealing with Label Peelers lately and find them very good on what's in stock, price, delivery, etc.

Most of the time, it's a matter of perception. I've heard many times a variance of this: "I don't like dark beer because it's too strong!" They might compare a 3.9% stout with a 5% pilsner and the preconceived notion will prevail. I would suggest that you purchase a 6-pack of Bud Light to...

Your problems may have started long before the beer went into the cans. https://crescentcitybrewtalk.com/foam-development-retention/

A GFCI receptacle is far cheaper than a funeral.

I did a little more research and found a Samuel Markee who established a brewery in Avoca, Ia. in 1973 which closed in 1885.

Whoops! I'll look again.

My sources show about 13 breweries in Rockford, Illinois over the years. Do you have the street name where your target brewery was located?

https://crescentcitybrewtalk.com/attenuation-2/ The last sentence of this article sums it up.

A slow lauter is the number one trick in coaxing the sugars out of the mashed grist. Close down the valve to the point of taking about 90 minutes or more to finish running the wort into the kettle. On a five gallon batch (probably about 6 1/4 gallons to the kettle), the stream of wort I run...

My own experience forces me to disagree with that thought. A proper and thorough mash has much more to do with brewhouse efficiency than does the crush. The lauter and sparge is second in line for boosting gravity points.

My calculations, according to data produced by maltsters, is that malted oats yield 32.6 ppg and naked oats yield 34.2 ppg. Of course, those numbers have to be multiplied by your brew house efficiency and wort volume to align with the OG. The difference between the yields is certainly due to...

I thought this article would be of interest to this group. https://crescentcitybrewtalk.com/brewing-beer-from-malted-oats/

Whoops! That should have read "6.0" oz.

The intensity of the peat varies from maltster to maltster. Years ago I found that about 60 oz. in a 9# grist bill was plenty. Now I don't used peated malt at all. I find the peat intensely phenolic and have switched to beech smoked malt for such beers. Scotch Ales often exhibit a smoky...

It certainly seems better than screen saver featuring an aquarium or fireplace!

Graduating to kegging is something that most home-brewers eventually do, and only look back at bottling in amusement (or disdain). Hold on Bubba, there are lots of reasons to bottle homebrew. Perhaps a party or barbeque is on your social calendar, you don’t want to show up empty handed, but you...

One of my regulators is a TapRite. It too has an O ring at the joint but I still use a nylon washer at the joint. Give everything a slight smear of silicone lube when assembling as insurance.