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I posted this to stupid ingredients forum by mistake. Disregard.

This is where I will be. Over 25 breweries showcasing stouts.

Post somethings and stuff.

We'll be here.

Post somethings you Irish basturds

I loved jogging up there back in college! Careful around the townside of the base. There's hella poison oak.

You are going for a pale ale so i think its within style! Go for it ... please post your results.

My NEIPA came out like this

Nooo. Thats a glass of milk. [emoji23][emoji23]

I would get a few air tight containers or mason jars and store them at room temp. You will find a need for them down the road. Specialty grains usually are roasted or some other way heated and usually dont carry the weevels that can sometimes be in base grains. If they are base grains i would...

The key to not breaking them is to not use them. Lol. I don't measure gravity on every batch.

I use munich at about 5% in my IPA and it adds a nice beer maltiness. Haven't tried more but it might muddle the hop flavors some.. depending on what you are going for.

Im a second for bandersnatch. If you liked chose your own adventure and aren't afraid to fk some sh¡t up. Lol

I put my thermometer in its case very carefully to ensure nothing was at risk of being damaged. Didnt have the cap on the other end and it slid right out. Now ive broken one thermometer and one hydrometer in my 8 years of brewing. Thats pretty good!

Cummins or dickens?

I use a 1 gallon uKeg with the ball lock lid. Works great aside from the price. I got mine as a gift.

I do a house IPA that is about 6.5%. I use 1 lb of munch malt in the grist and hop with magnum, cascade, and willamette. Its got an orange marmalade and mandarine hop flavor and the munich add some interesting malt flavor.

Ok. Got it now. Thanks.

Im doing 10 gallon batches also. Mr. Malty says we are both around 900 billion cells since i typically pitch 2 yeast packs then do double starters each with 2 steps but no stirplate. So im at the pro brewer 1.75 level on mr malty. But 4 month old yeast would have 0% viability. At 2 months...

So like two 1 gallon starters with 2 steps on a couple stirplates? I should be well over a trillion cells. The long ferment doesnt bother me but off flavors, esters, or extended lagering would.