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how many IBUs in the different beers? some LAB is very hop-sensitive, anything more than single-digit IBUs and the LAB won't do a damn thing (main reason why brewers started using hops: it prevented beer from going sour, or it took a lot longer). if L1 was 5-10 IBUs, and L1jr was 20+ IBUs...

direct link, skipping the search step: Horror video shows tech CEO plunge to death during grand on-stage

you've fermented british strains, or standard american strains like Chico, at or above 27*C - 81*F and up - and the beer turned out incredible? interesting. that certainly hasn't been my experience... but glad that you liked the outcome!

low probability that it's brettanomyces, as brett is relatively rare in the wild. something from the lacto family, or an enteric bacteria, are much more likely.

generally, "warm fermented lager" means normal ale temps (belgians and norwegians excluded). 25*C (aka 77*F) is too hot for ale, let alone lager. i've never fermented a lager yeast that hot, very curious to hear from anyone who has.

you pretty much answered your own question with that second half... "i come from a village named Bzohxynsquenistershire... it's pronounced "Bob'" :D as a former resident of new england, i can confirm that there are many towns with such UK names. i can also confirm that new englanders have...

"glaw-sess-ter-shy-ur", just like it's written. rhymes with "war-chest-ter-shy-ur", as in the sauce. easy-peasy! <hides from the brits>

^ this

merry christmas, happy hanukkah, felicitous kwanzaa, and/or happy holidays from our canines to yours. all other living creatures in the image below are superfluous and should be ignored. (from left to right: English Springer Spaniel, Irish Water Spaniel, and Nova Scotia Duck Tolling Retriever...

late to the party here, but: personally, i would add some sort of yeast, either a standard brewer's yeast (sacch) or a brett. those persimmons have all sorts of microbes on the outside - some good, some bad. you're rolling the dice by letting nature be in the drivers seat. by pitching a known...

plot twist: it was the cops that stole the truck. they were tired of being mocked every time they stepped into a doughnut shop - now they won't have to for months!

very cool! first time i've seen this. FYI if you change the year at the end of the URL, you can see previous years' editions, back to 2021.

any chance that you're confusing dry-hopping with whirlpool? because there are no beers made today that are purely dry-hopped - NEIPAs and the like might be whirlpool-only, but they do have hops on the hot side, where the alpha acids are isomerized thus creating perceived bitterness. but, upon...

AKA bachelorette party

welcome to the obsession :) we're here to help, just ask your question(s) in the correct sub-forum

not sure about that, because you need to isomerize the AA for it to become perceptible bitterness (AKA why dry-hopping beer doesn't add bitterness, only aroma/flavor)

exactly!!! why let the factory workers have all the fun - i demand the right to pee into my own damn FV!

... as long as that wire or fiber is dedicated. speed on shared-line devices like cable modems can be just as variable as wireless...

the result is good, but a tad hotter than i might have wanted. since i made so much, and have another batch on the way, i decided to can this batch. the eagle-eyed among us might notice that the can on the top right has a slightly different color - that's because i reserved a bunch of...

"but, but, but i no wanna baff!!!"