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Friend sent this to me: First time ever fermenting with dry. It was an emergency. After Krausen fell their SG was still too high so they added another pack of dry yeast (Lalbrew English Ale) is this an infection starting or dry yeast rafts? I think it could go either way. this is day 3 of...

the comment you quoted had nothing to do with commercial though.

The issue isn’t milling either. I know guys that BiaB and mill to flour and get extremely good beer. Just sayin

BiaB has nothing to do with it man. And I was just at a local brewery today. No flirtation. City water. No chemicals. Blonde Prohibition porter 3 different IPAs Hefe Stout Dunkel 3 different wheats Czech pils Blackberry sour 2 different lagers The IPAs need work but everything is on point and...

I think you’ll find that your pH is likely inconsequential regardless of what everyone says. I’ve been to countless breweries that do nothing to the adjust pH and still make outstanding beer.

I actually made a 259 IBU Hatch Chile IPA that was 2nd at the best in show table at a national competition. Y’all just sound pretentious and silly tbh

It’s been a crazy year this year. I’ve had to build 3 aerial mapping aircraft this year and have two more to go. only built one over the last 3 years.

Sorry I missed out everyone! I was deployed working with wildfires in CA and I’ve been less than able to be active and checking in. hope to be in next round!!!

I’ll jump in but I’ll have to use some current brews. Fire season is upon us and I’m traveling back and forth to Cali too often to brew right now. I have at least 6 brews currently available

Still patiently awaiting the rest of my selection. Someday soon I hope?

Shipped weeks ago, received half of mine

But why is your racking cane and a filter in your batch during fermentation. Going out on a limb, if you’ve use that filter before, you are going to infect every batch with it, because this one is DEF infected

One of the schwarz did leak from the cap. If it ends up being non-carbonated I’ll force carbonate in one of my growlers so no worries there

nice morning wake up porch bomb the day after returning from a business trip. cant wait!

glad you enjoyed. At 2 years of aging, it could really stand for a harder pour to get the head developed so give that a try for your next one. this has become my go-to nightcap, especially in the winter

Warning on that quad. Be careful. At 14.2% it’s a boozey doozey, but I think you’ll appreciate how exceptionally true to style it is. Fig, cherry and plum upfront, a hint of banana aroma upfront and finishes like Naugahyde. It’s not everyone’s cup of tea, but allowing it to warm in a snifter on...

Its all good man. Ihad to rush to ship mine. was home from california for a week and have to go back monday

@JCasey1992 has a package sitting on his step waiting for him! Hope it stayed cold

My 2nd year Petoskey is 24 feet and still going with about 3-4 dozen sidearms that are 3-5 ft long. had rogue rhizome runners shoot up 10-12 ft from the crown

And I select @Dgallo