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Let's all talk about fishing. Anybody do it? I just picked it back up last year and it's got me pretty hooked. Fishing and Brewing are my two top hobbies at the moment. Here's one of my biggest catches from last year. I know, it's not that big.

Sunday Session if you're into goofing off and laughing, good for a 3+ hour drive or long commute. It's all craft beer related now. Sour hour is good if you're into making sours I'll put on a brewing with style before i make a recipe for that style to get going in the right direction.

That last one looks like egg noodles. What do you have growing in there?

If it's too sweet, just pitch some wine yeast. Some breadiness might stay from the bread yeast, but at least you'll have knocked the sweetness down. You can also rack onto a bunch of fruit to cover up the off flavors. Just a couple things to try if you would dump otherwise.

ALuminum brewin here. No off flavors to report. Like others said, just boil some water in it and don't scrub it.

@Ozzz Glad you found it helpful, my goal was to ease some of the worry about all grain brewing by breaking down the terminology into something anyone can understand. Cheers.

were they stored sideways?

I've had no issues when doing those or the 500ml counterparts.

I was brewing on a gas stove and I guess there wasn't enough air getting to the burner. I ended up setting off the Carbon Monoxide Alarm with 15 minutes left to go in the boil. I added my 0 minute hops and cut the heat right there. Turned out to be an awesome brown ale, but the CO bit scared us...

The smoked malt is a start, but I've had some young stouts without any smoked malt be kind of meaty. It went away after another week or so of bottle conditioning.

Oak aged porter 7.5 weeks

Oak aged porter grain to glass in 7.5 weeks! https://hivemindmead.wordpress.com/2015/12/07/whiskey-barrel-porter/

I haven't seen through a milk stout, or any stout for that matter ever in my life. So i can't tell if they're hazy or not. But you're right in the fact that there won't be any haze issues, (I've use maltodextrin in a sour mead). And yeah like you say, Lactose is going to add some body and...

Wow! That's all. Incredible work. Any plans to re-produce and sell them?

Damn! Nice mushroom farm. :mug:

Dark Star Burner.

Eat a scoop of vanilla ice cream before drinking a Pale Ale, you'll think it's pretty bitter. Just pair sweets with your bitter beers and you'll be a happy camper.

Method 1: Extra anal. You can dose each bottle individually with sugar. If you're not picky about volumes of CO2 per style, 3/4 tsp of sugar per 12oz bottle will work just fine. I did this for 4 years and had 0 bombs. But you shouldn't need to worry that much. If you have a bottling bucket...

This. There are no brewery tour shuttles without multiple breweries. There are no wine trails without multiple wineries etc etc. As long as you don't do the same niche (say mostly belgian, or mostly sours etc.) if they have one, the only other requirement would be to produce equally good...

I don't think so. If it gets a lot more filmy, post back, as of now it could be some minor oily residue form one thing or another, not sure. But I've had a similar thing and no ill effects or infection ever turned up.