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Woo. I'm in.

Entered

1. The left lane is for passing. If you aren't passing, get the hell over. I dont care if you think I'm going too fast, that's for a cop to decide. Your job is to get out of my way. (Disclaimer: I set my cruise on highways at about 7-8 over) 2. Not getting up to speed on entrance ramps. So...

Depending on how much you like him, there's this: https://www.yakimavalleyhops.com/product_p/hopsvp-hopbox2019.htm Seems interesting, that price though...

Entered. Been debating buying one of these for a while

My new kettle! Can't wait for the weekend to do it's inaugural brew!

I'm in. Gotta love SSBrewtech gear.

I'm almost through my 750ml bottle while only watching two periods of hockey. And I'm pretty buzzed. But, if you think about it, that's basically a bottle of wine in 90 minutes... probably should've planned better ‍♂️

Its early. I can handle a 13% beer on a tuesday, right???

Use 50% distilled and then add CaCl to get back up to 150ish chloride. That'll give you similar to what I use (100:150:75 Ca:Cl:SO4) and I've never had a problem with mouthfeel or astringency.

In it to win it!

I'm always looking for more bbq gear USA-TX

Ok. So. I'm brewing a Belgian Quad next weekend, a recipe I've brewed 2x before, that is pretty darn good. But! I've always hated throwing out 15# of grain that I know are still full of sweet worty goodness. But! I've never wanted to deal with the parti-gyle before. But! now I'm going to. What...

For the rare occasions I bottle these days, I place the bottling bucket on the counter over the dishwasher, and fill the bottles on the open dishwasher door. When you're done, close the door, and you're (mostly) done cleaning up.

Not if you want carbonated beer. That sludge is most like yeast from bottle conditioning. *Maybe* a bit of trub from the fermentor. But, I'd put money on it being 75+% yeast.

After your first dry hopped beer, you'll understand why you start with the dip tube down, and rotate it up to begin transferring to the keg. For forced transfer, you can do it. The brew bucket takes about 5psi before it leaks around the gasket in the lid. So, if you have a good regulator, you...

1. Cut the lactose. That's your sweetness. Yeast can't do anything with lactose, so it'll taste sweet because it IS sweet. 2. Cut the boil hops out almost altogether. Shoot for 30-40 IBU, max. For 5gal, I do about .25 oz at 15min, 3oz of a variety of hops for 15min whirlpool at 180F, 3-4oz...

Been reading BLAM, so doing market research. So far, so good.

Hey, I'm in the same boat! Baby boy, incoming March 2019. My plan is to make brewing a social activity. We're moving closer to the wife's family, so I'll be inviting her brothers and sisters over when I want to brew. I figure if there's like 6 of us around, someone can take over and wipe a...