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Sorry here it is.. hard to see the amber color in the pic, but its there

Make America Amber Again from the Brulosophy website. The only changes I made was decreasing the C60 to 8oz and I used 4oz acidulated malt instead of carapils

I made this 8 weeks ago and today I transferred to secondary to age with 1 tihitian vanilla bean, 2 cinnamon sticks, 5g fresh sliced ginger root, 1g fresh ground nutmeg per gallon. I forgot to record the OG but it came down to 1.003ish. Tasted hot but should be good for fall!

HB Sabro Pale Ale

HB Yuengling Lager clone

It is my understanding that this strain is excellent for Hazy/NEIPA styles. I plan to use it on my next batch. As for West Coast IPAs, I'm going to stick with Chico and US-05 for now.

Ekuanot

sparge

I'm from Lebanon, PA. My best friend from high school lives in Fishtown, and my sister lives in Manayunk. I moved out to Arizona 3 years ago

I only used Citra in the Dry Hop charges. I used 0.5oz Columbus at 60-min (the bitterness really emphasizes the dank hop aromas), and split Columbus and Strata 0.5oz each 5-min, 1oz each Flameout, 1.5oz each Whirlpool and then Dry Hopped at high krausen with 1oz each Columbus/Strata/Citra and...

5 gallons All-Sabro Pale Ale 506 + 5 = 511

HB NEIPA brewedon 1/18/21 with Columbus and Strata with a touch of citra. Super dank

Ah yes I couldn’t read it on my phone

Ok

Born on the Fourth of July

Kamala River

5 gallon American IPA 302 + 5 = 307 gal

Yeast begin their process by consuming oxygen and sugar, giving off ethanol, known as aerobic respiration. After all of the available oxygen has been consumed, the yeast switch to anaerobic respiration, which consumes sugar and gives off ethanol AND CO2. To put it simply, if the airlock is...