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Not paying attention and pour some of the yeast in the bottom of the bottle into your glass and proceed to drink said yeast. Woke up this morning and ripped a huge one that the kids swear they smelled in the other room. Don't do that, unless you want some alone time, lol

I brewed an IPA to celebrate adopting my 2 nephews a few years ago. I asked my wife what I should call it and without hesitation, she said "how about Uncle Daddy's". The name stuck, and it is one that I brew every year on the anniversary of the adoption.

I'm having a sample bottle of my BlackBerry Brown. It's friggin tasty! Another week, and it will be right where I want it. I wasn't going for a sweet berry flavor, just the tartness and this one delivers!

Took another gravity sample of my warm(ish) fermented Czech Pilsner. The diacetyl is almost gone, and it's almost time to cold crash for a few days. I'm definitely gonna harvest the yeast (S-23) and reuse it!

I just pulled a gravity sample from my Czech Pilsner that I used S-23 with. The diacetyl is almost gone, and this looks like it's gonna be a very good beer. The esters are there, but quite subdued in my beer. I fermented at around 60 degrees. I already have plans to harvest the yeast and make...

S-04 usually doesn't do that to me, but I pitched a LOT of healthy cells in a high gravity wort. They took off in less than 8 hours, and have actually ramped up. I wouldn't be surprised if it ferments out within the next couple of days. OG was 1.076 and my projected final gravity is 1.010, with...

I just got home from a work related trip. I was gone for less than 30 hours, but my fermenting Citra IPA didn't care. Hop reissue got into the airlock, and built up enough pressure to blow the lid off of my bucket fermentor. Lucky for me, my oldest son knew what to do and got the lid back on...

I brew with my son's as much as I possibly can. I have 6 boys, so I'm never without a brewing partner. My big problem now is; I'm out of fermentor space now, so I'm not brewing for the next couple of weeks...

I just took a gravity read on my Pilsner. 1.010! I fermented it at 60 degrees, so I'm raising the temperature to 65-68 ish for a d-rest for a few days. The sample was classic creamed corn flavor, with a LOT of yeast still in suspension.

I'm having another bottle of my oatmeal, chocolate, coffee stout. This stuff just keeps getting better. The chocolate in this one reminds me of a Hershey's special dark candy bar!

I ordered a Heady Topper clone kit. I haven't had that beer in several years and finally decided to brew it, especially since I can't get it here in Oklahoma. I also washed a batch of London ale yeast, and cleaned about a case of bottles.

Nice! Our "extra refrigerator" is now my hops storage/lagering fridge. I did have to compromise and promise to buy an upright freezer, but I get the big chest freezer for my upcoming 8 tap keezer....

Cleaned up my brewing supplies shelf, and added 3 pounds of berries (blackberries and raspberries) to an oatmeal brown. Having a sample bottle of my oatmeal, chocolate, coffee stout (with 1lb each of local honey, and black strap molasses). It's excellent!

I use 1/4 pound rice hulls in all my 5 gallon batches and that seems to be more than enough, even on the stickier mashes. I mash in a 10 gallon igloo round cooler, fly sparge. Haven't had a stuck mash/sparge yet.

Yeah, now that you mention it, it does sound too high. I'll probably only use about half that amount of carafa and see where that gets me. As far as the hops go; Tettnanger is my go to for flavoring German pilsners (I use it as a flavor addition in my Bitburger clone). Saaz sounds like a good...

I'm very interested in converting to NG, myself. I'm subscribing to this one!

My Czech Pilsner is doing great at 60 degrees. This whole thread got me to thinking: what if I brewed a schwartzbier using this method? I'm thinking about this recipe: 8 lb Pilsner malt 1 lb carafa II 1/2 lb cara pils 1 oz hallertau @60 minutes 1 oz Tettnanger @5 minutes I think I'm gonna...

Oops. That's what happens when I over-indulge on high gravity pale ale.

That's what I was hoping to hear. I already had plans to buy more Citra and Willamette anyway, but it's nice to know that they aren't going to have to be pitched. Maybe I'll do another zombie dust clone to finish off the old citra.....

4431 gallons +20 gallons (5 gallons each: pale ale, oatmeal stout, brown ale, and Czech Pils) = 4436