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Pretty slick. I like it. :mug:

Welcome. :mug:

Welcome!

Welcome!

Welcome from a fellow n00b. Only been brewing since February or so, already making some all-grain brews and still sometimes brew on the (electric) range. Nothing wrong with that!

Working on a collar now, but I need to get the hardware. Probably tomorrow. Cut out 1x6 pieces of white walnut (A.K.A. butternut) for the collar. With a little light colored stain and some varnish, the collar should look awesome when finished.

Happens to me more than I'd like.

It's alright. I was trying to point out that he was focused on the word astringent, but the context was "akin to astringency". The point I was trying to make was sort of...if something tastes akin to coffee, that doesn't make it coffee. So in a sense, if someone tried to compensate specifically...

You wouldn't by chance be using Fizz Drops, would you? I used to use them until I realized that 90% of my bottles were either flat or gushers. As soon as I started batch priming with corn sugar, I started getting much more consistent results.

The sarcasm was clearly sensed, but as I was only attempting to clarify a point....oh, nevermind. I could go on until I'm blue in the face, but nobody would realize I was talking about a completely different point anyway. To the OP, I hope you get the advice you need.

Hi all. My name is Adam, and I'm fairly new to home brewing, having only brewed my first batch in January. I'm learning a great deal, but I obviously have a long way to go. I started out with brewing 1 gallon batches from extract kits on my electric stovetop, and have since moved on to an 11...

Look everybody! Point fingers at the n00b and laugh! Seriously? How old are you, 6?

Bear in mind that this will also strongly affect the malt/hop balance, as the IBUs for the recipe are calculated for a specific hop utilization. Since the water being added was not part of the boil, you may experience a sharp drop in IBUs, which could lead to a strange flavor profile. I speak...

Note Palmer says AKIN to astringent flavors. He doesn't specifically say astringent, but implies similarity.

My winter wort chilling setup consists of my sink, and me running outside using my smaller brew kettle to dig "chilling material" out of the snowbank.

The plan is to try to get in 2 brews on Monday. (I don't get weekends off.) The plan is to brew my favorite IIPA recipe and a maple bourbon barrel stout. We'll see how that goes...

One of my favorite go-to brews that makes the rounds in my fermenters on a regular basis is made with just DME and hops. My 1 gallon batch was 1.3lbs sparkling amber DME, .4oz of Mt. Hood for 60 minutes and .1oz of Amarillo hops at 5 minutes before flameout. Makes a big, juicy, flavorful pale ale.

If this one dies, I'll just build a new collar for the next one. I do some amateur woodworking, so I've got plenty of wood easy to hand.

Pretty basic, and I haven't built the temp controller into a job box yet, but everything works. I keep the liquid fermentables and hops in the freezer section for now. I know I only have a gallon batch of apple cider fermenting right now, but I wanted to make sure everything worked before I...