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Clutch have announced a TON of shows - i wanna say 74 dates? - in both north america and eurolund. so if you wanna see them, there's a good chance you'll be able to see them :) https://www.pro-rock.com/index.cfm?page=Tour https://www.bandsintown.com/a/1867

i - and my wife - would LOVE to test this juicer!

a standard roggenbier recipe is 50% rye, so yeah... load up on those rice hulls.

yes, that is one of the reasons why hop leaves are compacted into pellets: lower surface area, so less damage by oxidation. so are your hops loose leaves, or pellets?

ah, this is potentially bad news: hops, whether in leaf or pellet form, should be kept cold/frozen and packed in air-tight bags. oxygen and heat will, with time, ruin the hops: it will destroy the alpha acids and the oils responsible for the hop's flavor and aroma. so if those hop leaves are...

you're looking to learn 3 things: 1. brewing beer 2. brewing all-grain 3. brewing roggenbier to me, this seems like a lot to bite off for a first brew. i would start with something simpler than a roggenbier for your first brew. roggens can be a bit tricky given the amount of rye that goes in...

wait - do the hops look like the leaves/cones in your original picture above, or do they look like the pellets ("pill shape" as you say) below? if they are like the pellets below, then they are almost certainly good for brewing. i don't know of any other reason why hops are compressed into...

salâm, @Beginnier927! do you have any additional information about these hops? where do they come from? do you have a variety name, or any statistics about the hops (alpha acids, oil content, etc.)? i used google to translate your image, and the result was "Attari Khorasani". unfortunately...

it's not too late! even with shipping, the cost of a bag of Mecca malt is only a little bit more expensive then getting sacs from my LHBS. i'm happy to pay an extra 10-20% for high-quality ingredients. you don't need to order a whole sac, they also sell by-the-pound. then we'll need to hire...

yeah :( i wrote about the shut-down in the Mecca Grade thread (didn't want to clog up this thread with regional malting biz chatter...)

HEADS-UP: Mecca is shutting down, so get some while you can :( Seth Klann, the owner/farmer/maltster/etc. behind Mecca Grade is getting out of the game. he's selling his farm in central Oregon, including all the malting equipment, with no guarantees that the new owner will continue malting...

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forgive me, high priests of WF, for i have sinned... it has been 11 weeks since my last post. i... i... lord, this is so hard... i... pitched at 54*F <hides face in shame> but it wasn't my fault! there i was, doing the first half of my annual blond-and-doppel spring lager brews (starting with...

this one isn't so much about the headline as it is about that second image... At least 25 cars of a freight train derail in western Montana

Ukrainian hackers hacked into Russian blogger's AliExpress account and ordered $25,000 worth of dildos instead of drones for the Russian army

watery & thin beer that only gets worse with time suggests, IMO, a wild yeast infection. you might have another microorganism (or several) contaminating your system/gear/brewery/etc. that has the ability to ferment dextrines and other part of beer that our "good bugs" (sacch, brett, pedio...

a lager without lager yeast?? sorry, i'm confused o_O are you contemplating switching to an ale yeast?

no, it was for Coastalbrew... i quoted your post, but it was meant for the previous :) the count is good.

ohh, exactly what i need - a simplified pH meter. thanks InkBird!

2627 + 1 = 2628