Search results

Omega, due to proximity to the source lab, is the most widely available near me, so it wins by default, but I have also been very happy with the products.

It’s all a scam. Everything. Life is one giant scam. Navigate it the best you can, and just know that in the end you’re ******.

Brewing Up a batch tonight. 2.5 gallons. On hand, I have: 3oz of Citra 2oz Galaxy 2oz Amarillo 1oz Azacca 2oz cryo Azacca 1oz Warrior Having trouble what combo to go with. Was thinking some combo of Citra, Galaxy, Azacca. Anyone have any suggestions?

I know they’re pricey, like really pricey, but has anyone tried (or know of someone who has) one of these...

Every time I’ve had a beer with cherry flavor in it, it comes off as tasting medicinal to me. Anyone have any ideas on infusing a subtle cherry flavor without it tasting like Nyquil? My old man was not into the fancy bourbons. He was just as likely to use Jack, Beam or Seagrams 7 as anything...

He liked just about anything dark. Browns, stouts, porters, dopplebocks...I was thinking probably a strong porter as the base since I’ve had some really good success with those in the past.

Thanks. That should prove very useful, and the research ought to be rather enjoyable.

My father loved Dark Beers and Manhattans. He passed away from ALS a couple of weeks ago. I am planning to do a tribute beer that combines the flavor profiles of his two favorite adult beverages. There is one commercially available example that I’m aware of...

I’ve only used it a couple of times so far, but it seems to work as advertised. I’m am tempted to just skip a step and fill the bag from my tank next time. Would require a little less planning that way.

Omega Lutra yeast makes for a pretty good pseudo-lager https://omegayeast.com/yeast/norwegian-kveik/lutra-kveik

I think you just did

Have a my first ever lager in the fermenter (Maibock 1.067 OG, predicted FG 1.012, Saflager W-34/70) bubbling away at 52F. My plan was to lager in the keg. Do I wait for a stable FG before raising the temp for a diacetyl rest and then into the keg, or do I just get fairly close and let...

I have propagated scobys from bottles of plain commercially produced kombucha in the past. It’s not hard.

Yes please!

Sounds like a winning combo. Gin and beer, my two favorites. Care to share the recipe?

HB NEIPA 6.2%

APA 6.0 Maibock 7.2

The one I grew up with looked more like this...