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I use a fermwrap either taped to my FV with the probe in the thermowell of said FV or (for conditioning purposes) i tape the fermwrap heater to the inside of my FC (a small deep freezer in my garage) it's been in the single digits here and this configuration has held up. Also, this cold weather...

I also foresee problems with keeping this beer around long enough to get another ready to drink. It’s actually good (I’m surprised) and it’s like “good” good ….I doubt that I’m biased because I’m my own worst critic so yeah…I keep drinking them because they’re yummy…and I may or may or mayor may...

Thanks for the input. The general consensus seems to be RDWHAHB… which is exactly what I’m doing. I’m more curious than concerned. The whole “dark beer takes time” thing is something that I’m going to have to get used to because I have always loved dark beer. Although eventually having...

Thanks! I did indeed do lots of homework and applied advice where I could.. I'm kind of struggling with "scheduling" right now because I know what I want to drink and when I want to drink it (now!) ...but I got my timing all banjaxed. I planned for having Brown ales and Porters for Fall and...

I just took a refractometer reading and the BRY 97 seems to be attenuating quite well. According to my reading with the adjustment: I'm somewhere around 1.019 (target: 1.014-1.015) so I still have a little while to go. I tasted the sample, and it was rather bitter (think coffee grounds) ...I...

My first batch. An American Brown Ale with a bit of molasses and Sabro and HBC-472 hops.

One week check in (week 1 of conditioning): Y'all were right, it changed significantly. It has smoothed out a good bit and what I was afraid were fusels has gone away and I'm starting to taste a lot more of the malt character, the hops seem to be mostly on the finish and they're not terribly...

One week. Great suggestion! I will check in one week....I apologize for my oversight, you are absolutely correct, we need closer intervals of data input in order to more accurately monitor the progression of the beer. (and then weekly until "daily" becomes feasible) I'm honestly considering...

No idea, I imagine it may grab some of it but that is purely speculation. Good question though.

“Tropical weirdness” lol there’s a descriptor that should be included on the yvh website. That could very well be the case. I’m no expert by any stretch of the imagination but that seems logical.

I read the entire post earlier and laughed (reaction) but somehow I missed this part and only noticed when skunkape quoted it. Apologies, that’s not funny. The cat doing the cat thing in the kettle is funny though. Glad your buddy is alright. I also don’t subscribe to the “cat person/dog...

Thanks! I put the recipe together myself and have fretted about it quite a bit due to my inexperience. The Sabro didn’t do any of the “Sabro stuff” in my brown ale as far as I could tell and I used it in a very similar way in that beer. That’s supposed to be a good combo in dark beers to play...

This was happening a little while ago when I went and stuck my head in the FC. BRY97 @65° after about 20 hours or so :D …I spent quite some time in the garage watching that…I don’t really understand why.

Ya know? I remember seeing dates on some bottles while doing some cleaning/label peeling but it was “post peel” so I didn’t know who brewed it and didn’t really pay it much mind. I will look for it next time though. And I’m thinking of just doing a SMASH pale or at least simple grain...

I just tasted a brown ale that I used Sabro for the bittering addition and hbc472 for flavor/aroma and it had more of a creamy/ coconut flavor than cedar. It is a little bit woody but not in a negative way, it kind of fits with the other flavors. I believe this may be attributed to the Hbc being...

I couldn’t wait so I opened one this morning and drank it…in the name of science, of course. It isn’t terrible and tastes like a brown ale but I’m going to let them continue to condition for a couple more weeks and try another and it should be better.

Oh! $75 is kinda steep… I probably owe him more than that for the beer he’s bought over the years but still.. I might just take $75, make an imperial stout and age it until he comes stateside.

My friend recently retired from the military and moved to The Philippines, this makes drinking beer with my oldest friend rather difficult as you can imagine. I have been kicking around the idea of shipping him some of my brews to this knucklehead but I don't really know if that's possible...

Oh man, I wish there was a brewpub nearby... There is a microbrewery not far from me, but they don't have a tasting room that I'm aware of. lol its 5:30 am here and I'm contemplating a first light beer run.... haven't done that in 20+ years.

I appreciate the wisdom found in that statement. ...and will likely apply it to my pale ale consumption. That got me to thinking. I'm not entirely sure that I've ever had a fresh PA. I live in a rural area and sierrra nevada is one of the only craft beers, not to mention pale ales that I can...