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Cult of Personality - Living Color.

First off, Congrats!!!!! Second, as others have said, you'll likely have to temper your expectations - no more brewing every week (presuming you do so now...) and being out at all hours all the time with homebrew buds. BUt it still doesn't mean you have to give it up entirely. Some of this...

I do that when possible, but i don't always brew that often, especially more specialty yeasts. 1056 / S05 I keep and reuse fine, but something like this one, the Irish Ale I use for stouts, Saison and so on I don't use as often. Sadly, I'm not an every week brewer, more often it's 2 to 3 months...

Goign thought the last couple pages it seems that Schwarzbier appears to be the 'in' style right about now. I did one myself today. Pretty much everything went right by the numbers. Only thing is, I know it's supposed to be a lager, but I used a Kolsch yeast. I had some in the freezer that...

Like OP posted in the original post, there’s soup - the canned stuff that while not great for you, is quick and easy. And there’s SOUP - homemade bowls of deliciousness. I have a few in my rotation. A potato - leek one, typically more or less vegetarian, but some bacon or ham goes very nicely...

Was at Trader Joe’s earlier and found that their yearly collab with Unibroue, the Vintage Ale is out. One of my favorite annual releases, alongside SN Celebration. It’s good this year, the spices are a lot more subtle than some in the past. I’ll have to go back for more.

There's a fire extinguisher place in Marlboro that does tank fills. marlborofireextinguisher.com - Home

What is your expected/ hoped for FG? I would check gravity again the day before you leave, if it’s still fairly high, I’d leave it as is, if a couple points short of the expected, then you can dump trub. In either case there’s no harm in leaving it in the fermenter.

|Mine only complains that i vanish to the basement for several hours at a time, during the limited time that I have on weekends and such to do other (in her mind) more important tasks like cleaning, or when the kiddo gets too rambunctious, or won't listen to other requests as well. |But she...

Had a end of summer block party last night. Smoked up a 12-pound pork shoulder. Tossed some beef ribs on while I was at it. Tonight I made pizza - one each for me, Mrs. Jrgtr42 and jrGtr42 jr. I swore I took a picture of mine… maybe not.

I can't speak for the other ones, but I have the bigger Avantco, the IC3500, and |I heartily recommend it. The 1800 is very similar to mine, though obviously less power. It'll hold plenty of weight, and mine will get 7+ gallons to a boil in around 20 minutes. |I'd think the smaller would do...

Yes on a sink. When we had our water heater replaced we had the guy install a slip sink next to it. Coincidentally, it happens to be in my brew area. Besides brewing-related activities, it gets used for anything else that wouldn’t be good in the upstairs sinks, like washing up outdoors dirts...

I|'m about a week late posting this, but last week I brewed up a saison. Pils, vienna, and rye malts, plus sugar. Magnum for bittering and saaz hops, Mangrove Jack French Saison yeast. hit my numbers almost exactly. brewed last monday, and it's still glugging along. I haven't checked gravity...

I have been brewing for 15 years or so, and though |I mostly keg now, there's still a couple styles I bottle. I think i have a few bottles that have been around since that first batch - they probably have had 20 or 30 batches through them at this point. As others said, as long as you clean them...

Certainly a gusher rather than bottle bomb. Have you tried putting it in the fridge for a few hours before opening? I've had a few batches that do that when opened at cellar temp, that calm down when cold.

I just saw this thread, and I'm wondering about it. I did a mead a while back that was 3 pounds of honey in a 1 gallon batch. 25 pounds is probably more honey than water - I wouldn't think it would get thin enough to drink. Maybe pour like syrup... 25 pounds in 5 gallons, maybe, from most of the...

I keep my base grains in a couple of big pet food storage containers. They're on wheels so I can move them in and out easily. Specialty ones are in a couple Vittles Vaults I found on sale at my local supermarket. |I keep them in their original bags, and toss them in. Hops and dry yeast live in...

Most of those instruction sheets haven't been updated in eons. Yeast don't work by calendars; they're done when they're done. Depending on many factors, it could be done in a couple days, or it could be weeks. Personally, I don't do secondarys unless (as others said) I'm bulk aging on fruit or...

You'll be fine as long as it takes to get the tanks done and back. Am I correct in understanding that it's just recently brewed and pitched, compared to ready to keg? But if it seems like it'll take too long, another option would be to naturally carbonate, with sugar, like you'd be bottling...

This is me at around 2 years old having a sip of my dad’s Molson Brador. I had several others between then and 21, enough to realize that BMC wasn’t worth the hangover for choking it down. In my middle teens I became aware of microbrews, and there was more to it than those pale yellows fizzy...