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There was a big fascination with Belgian beers in the craft scene a ways back - like 20 years ago. Part may have come from the “discovery” of Westvlerten, but other factors too. In any case, for a while every brewery had “Belgian” this and “Belgian-style” that - mostly taking standard recipes...

My tap water is massively basic - like off the scale, well over 8. Even with my RO machine. I’ll adjust the water using lactic acid down to around 6, if I go a bit lower I’m fine, but no lower than 5.7 or so. My beer seems to be better since I’ve been making that adjustment.

I was looking into that last time I was going up (my dad's whole family is from Montreal) and I don't think Unibroue has any visitors facilities. I was hoping for a gift shop or something - my favorite Fin du Monde glass broke a while back and I haven;t been able to get a replacement.

Even after brewing for 15 or so years now, I don’t really stress too much about gravities, as long as it’s pretty close to expected 5 points is well within my margin of error. Same with volume, plus or minus a quart or so. I generally don’t mess with things too much, on the fly if the boil off...

Agreed with the hint part. IMO too much mesquite gives a chemical taste to it.

Made up a batch of ribs yesterday. At my parents’ second place, and mom told me she had ribs to make. I don’t have my smoker and stuff, so I made do with what I had. She originally just wanted my bbq sauce recipe, so she’d make them. She was asking about par-boiling them first, then I have an...

I did this past weekend. Had our more-or-less annual Memorial Day BBQ / gathering / birthday party for the kiddo. Did a pork shoulder and pastrami-ized a corned beef that I got St Patrick’s day and had saved in the freezer.

How about Graceland? Apparantly Elvis' old digs are up for a foreclosure auction in a few days. Though apparently there's questions and lawsuits involved... Graceland up for auction?

And game 2 of the Bruins / Panthers went just the opposite direction. It started getting chippy in the third, lots of fights getting going. If the B's want to move on they need to start hitting pucks and not faces. something like 3 shots in the last 25+ minutes of play, and the Panthers scored...

Nice. I’ve got more than my share of guitars down there. Working at a music store once upon a time got me plenty of deals. Here’s my racks - I have a few more on stands plus my good acoustics live in their cases.. and my amps. Along with my main pedalboard. Since this pic was taken I've added...

Lucchino was certainly the main architect of the Sox breaking the curse and moving on to 3 more in 15 years (yeah, he wasn't with the team anymore by 2018, but plenty that he'd had a hand in putting in place were still there. The Sox are off to a pretty hot start so far - not as much in the...

The longer I spend in cube-farmdom, that movie becomes both funnier and more sad... But to the question at hand, there is a lot more to alcoholism than just drinking a lot. Some folks can drink like fish and by those markers - having it affecting them in various ways - don't quaalify as such...

So I heard this morning on the radio that West Virginia has passed a law legalizing home distillation of spirits. Up to 5 gallons per person, 10 gallons per home with 2 or more adults. Per NPR (audio) So my question is, being that it's still illegal on a federal level, how does this work? And...

I'm probably a month or so out from starting my seeds, but I'm definitely in the planning phase. The past couple years I've started the plants out inside, they get going pretty well, up to a few inches tall, second and sometimes third set of leaves then most of them just die on me. Can't figure...

there's a hair joke somewhere there, about getting old...

Personally I add about half my strike water to the mash tun, then the grains. i stir as much as I can, get it more or less incorporated, then add the rest of the water. Stir again, making sure no dough balls. I'll check the temps, and if needed add a couple more quarts of hot or cold water to...

Bird on the Wire - Leonard Cohen.

If it's still bubbling, even slowly, it's not done. Patience is the hardest thing for a new-ish brewer to learn (sometimes I think I'm still working on it however many years later.) The yest will be done when they're done. Personally, I give my beers at least 2 and a half weeks before even...

I did a smoked dark IPA some years ago that |I used a pound of peat smoked in a roughly 15 pound mash - so that's what, 7.5%|? it was a good 3 years before the peat faded out enough to be drinkable. Obviously the hops were long gone by then, so I called it a smoked porter.

I just kegged up my dark house beer. I use a schwarzbier recipe, but since I don't have a way to ferment cold and lager, i use Kolsch yeast. Pilsner, Munich and midnight wheat malts, magnun for bittering and Hallertau Mittelfrue for flavor and aroma. 1.052 SG / 1.012 FG. real happy with the...