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Hmm meated beers... maybe a dry hop w/ raw steak... steak stout tartar

Pickle beers are awesome! I did one as a gose with dill seed, coriander, and mustard seed that turned out nice. Local brewery liked it enough that I got to make it with them last year. Definitely a beer I want to do again

We (jokingly) buttered the rim of a glass during the tasting... highly not recommended to do ever! But I will say that lobster that was cooked in the wort was pretty good. Had some spicy sauce that someone had whipped together that day too

I've had a beer before from the same place that we did the lobster beer at with beets in it... If I remember it was a gruit. If you liked beets (which I do) then it was a great beer. The color was amazing!

Had some fun a few weeks back doing a brewing challenge with lobster! With a local brewery too. You can check it out on YouTube on the Genus Not Brewing channel What’s the craziest thing any of you guys or gals have brewed with??

Yeah they're a great resource to have nearby, and I guess they're decently cool too

Luckily since I have been recruited to brew this, I have been promised help finishing off the 5 gallons. But I will say that when I threw everything in the fermenter last night, it was tasting pretty tasty now that all of the ingredients that have been added (outside of the vinegar which will be...

I haven’t but I saw that a brewery in Texas makes one that is their most popular beer and has since done a spicy pickle and a Bloody Mary pickle beer. I first got the idea because a YouTube channel made one and challenged a YouTube group that happens to be my homebrew shop/local brewery I...

Thought I'd share a fun one I'm in the middle of brewing. 50/50 pilsner/wheat, inoculated w/ 2 lb acid malt and has been sitting at 90F for about 48 hours. Will be boiling for another 5 min tonight with additions of 1 oz salt, 1 oz dill seed, 0.2 oz mustard seed, and 0.1 oz coriander seed...

Looking at the photo, it looks super yeasty, but is it really just beer foam that froze? I'd check a gravity and if it did drop then maybe something strange did happen... maybe the higher pressure influenced something's ability to ferment cold

1. Sour (quick sometimes, long-term when available) 2. IPA 3. Hazy IPA 4. Lager (pilsner, helles, IPL) 5. Saison or German Hefe 6. Something nitro (dark mild, irish stout, anything)

I typically do your process... pump to 30, little shaking then 1-2d later will release pressure through the kegs PRV and drop the regulator down to serving pressure. Not sure how you got beer in your line if you used the keg's PRV to release the pressure. One thing with using high pressure to...

I like the chamomile too, I can't remember how much Ive used of that, but Id guess close to 1oz, so you could keep with just the one sachet of tea, or bump that up a little. My cream ale I've been working with (and will be brewing again soon) is a 6 gallon (into fermenter) batch Your choice...

OP hasnt been on since 2018 so you may not get word back. Are you also going to be doing a 3 gal batch? I like what white tea can bring to wit beer and would usually go w/ more than the OP. Close to 1 oz of loose leaf for 5 gal batch

Will be brewing a new saison this weekend (recipe below). Curious if anyone has experience w/ Mangrove Jack's French Saison yeast? Plan is a co pitch with Imperial Rustic and a small portion of the french. Specifically looking for opinions of the amount of french to use since french can take...

Hey, that's cool.

Thanks everyone for the responses! The winner is.... Dip tube o ring! Was an easy fix and no longer getting foam in line for this beer. I will have to check the other keg out as well since I was having issues with that one. Could just be a coincidence that both kegs seemed to lose their seal on...

Unfortunately my foaming problem in the line still causes a pretty nasty foamy pour with my perlick flow control. It actually pours better with my old forward sealing tap. I replaced all lines within this last year but I may try swapping out the line. Ill check the o ring first tonight, but I...

Recently I have been running into foamy beer lines that are leading to foamy pours. Keg is in a full size fridge with taps on the door so beer lines are cold. Also beer line is 7 or so feet long. I’ve put many kegs through this tap and not had any issues until the last 2 kegs. I can clearly...

https://www.homebrewersassociation.org/seminar/put-it-on-nitro-the-science-and-methods-of-beer-nitrogenation/ Not sure if you can watch the seminar but I uploaded the pdf too (hope this works!)