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I wonder how HomebrewCon attendance tracks compared to state/regional cons and the more "topical" meet ups like Funk Fest. I also wonder what effect the explosion of online resources has had on the need for large in-person events.

I'm not a brewer, but I'm pro-flight. I travel a fair bit for work and like to try out local breweries when I go somewhere new. The only way I can responsibly sample a decent portion of the menu is with multiple small pours.

Same. Brewing is a hobby, a creative outlet. I can get quality local craft beer for around $2 a bottle here; I have literally no idea what my per-bottle cost is to try to compare (Do I have to amortize the cost of all the brewing doodads I've bought over the years or just the ones I actually...

The travel expense has always been the limfac for me; so smaller, cheaper, regional conferences sounds appealing to me. Sync them with the regional rounds of the NHC. But I support the AHA moving to a more federalized system (HB clubs as AHA chapters or locals grouped into regions, etc.) in...

I pour a cup or so out of the bottle to allow room for kräusen and use a balloon with a pinhole for the airlock.

It'd be interesting to see the business case analysis comparing tying HBC to GABF vs other options like locating in smaller, presumably cheaper cities.

Well.... The AHA is a subsidiary of the BA. I guess it's not completely unreasonable for the AHA's conference to be an addendum to the BA's conference. But the GABF is always in Denver, right? Does this mean Homebrew Con is now fixed in Denver, too?

The Secret Adversary by Agatha Christie. It's the first Tommy & Tuppence mystery, but it's almost more interesting for what it reveals about Christie's political assumptions than for the actual plot.

And last one for a while: Saison Impro (No. 1) ... Improvised Saison to use up odds and ends of ingredients. Pils, raw wheat, rice syrup solids with Chinook and Perle and leftover Belle Saison, BE-134, and Philly Sour yeast.

Not quite a pint, but here's a glass of coffee bochet mead (White Labs English Ale yeast, 10½% ABV) that I put away a few months ago (edit: bottled in January, to be precise).

American dry stout with Cluster hops, coffee, vanilla, and maple. 4% and 50 IBUs.

I'm not an expert by any means. But here's an article by someone who knows more than me. And an excerpt from the article:

Everyone is talking a lot about Vienna malt, but Modelo's website calls Negra a "Munich Dunkel-style Lager" with "slow roasted caramel malts". Would it make more sense to start with Munich malt as your base and work in some caramel malts?

If there's no sign of infection, I wouldn't throw it out yet. Let it go a while and see what happens.

If you're reusing bottles from commercial brews and the other bottles aren't over-carbed, it might be down to some unnoticed damage or previous strain on that bottle. Not all bottles are designed with reuse in mind and even a very small chip or crack or weakness could lead to a failure.

BLUF: About 4 hours for a 10L (2.5gal) all-grain BIAB batch. The details: On the order of ½ hour prep time a couple of days ahead to weigh and mill grains. 0.5 Weigh & heat mash water, measure mineral additions 1.0 Mash 0.1 Remove and drain grain bag 0.3 Heat to boil & weigh hop additions 1.0...

Any updates on ver 2.0?

And her American cousin, a stout.

Label for the saison I brewed last night.

The "barcode"?