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I think you're in the minority about rhubarb and strawberry...

Doesn't ring a bell with me. Both bitter beer and pale ale are/can be cask beers. I use the term "beer" to include ales, but not lagers. Just a hangover from the '80's.

The month of May is coming and back in the '80's we'd say, "Make mine a mild," May being mild month. And, yes, I would love to brew a decent bitter. Many of the names you mentioned above remind me of working at beer festivals, such a treat and such a variety. For now, we still brew milds because...

30 brews * 6 gallons 18 brews * 6.6 gallons (plus two more 6.6 gallon brews before the end of the year) 312 gallons. All various colors and bitterness levels of mild ale.

Our Fuller's favorite with our CAMRA comrads was Chiswick, back in the '80's. I think it was an ordinary bitter with more hop taste. Is that still brewed?

We cool the wort, place even cooler water into the fermenter, stir in the sugar, add the wort, measure OG and temperature, pitch yeast. Clean sugar? Well, it appears to be.

We add sugar to the fermenter, not to the boil. Which is better?

I just steam juiced 6 lbs of blackberries for a brew I am making tomorrow. Won't need the blackberry juice till secondary. It's in a half-full gallon jug. Will it ferment before I get it into the brew? Do I need to do anything to preserve it for 4 days? Thanks!

I agree. How can one stop by a brewpub on the way home and share a round of beers at 6% and see well enough to drive home safely? Session beers are more along the line of milds and ordinary bitter, but keeping the number of pints low is important to enjoying them and the drive. Just a thought...

This topic interests me. What brews would benefit from a higher amount of simple sugars with a DME recipe?

Our local news station said that more people are preferring cannabis over beer...

Keep on updating. We brew 1030 OG and drink it all all evening. The brews could use a little improvement, but they're as good (or as close to good) as most craft beers that are below 5%ABV.

Just something I found on the web: "Alcohol in 2019, as it has been for the past half-century, is measured in terms of ABV, or alcohol by volume. But because 3.2 percent beer is an odd relic of the past, it is not measured in this way; 3.2 actually means the percentage of alcohol by weight. If...

Ta, mate!

I'm trying to understand hop aromas, etc. I love the graphs. How do they help me pick out companion hops, though?

The left over hot water is after I steep the spent grains.

I measure the DME in a metal bowl. At the end of the steep (152-154F) I stir the liquid vigorously, then dump in the DME and stir some more. The initial stirring helps keep the DME from sinking straight to the bottom, but some still gets there and needs to be stirred into the solution. I also...

When someone hands me a bottle of beer, I respond, "May I have a glass, please?" Drinking straight from a bottle means that CO2 goes straight to your stomach and the CO2 bite isn't for me. Take a growler or keg with a pitcher and ask your friends to provide proper glasses (and not non-recyclable...

I remember visiting a brewpub in Park CIty, UT decades ago, after Utah was allowed to brew and sell at a pub, but it had to be no more than 3.2% ABW. It was certainly tasty with plenty of body.

Good to know. If I change the beery water a couple times a week, is that ok?