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Will do

Mine is nowhere near that. The boiling pot in my avatar is the bulk of it. I just do my beer on the stovetop, ferment in a five gallon bucket!

I’m acquainted with Bob Dueholm, yes. I know him enough to stop and chat. Polk county has a handful of brewers. I was hoping to brew over Thanksgiving, but we were hit hard with Covid. Recovering well, but whoa...

Hey, Surly, I’m about 45 minutes west of Rice Lake near Luck and Milltown.

I know this is an old thread, but I’ve got Cascade, Brewers Gold and Nugget doing well with zero mulch. We are north west of Eau Claire by 90 minutes.

I’ve had great luck working with Scott as well. Not right in your neighborhood, but a lot closer than Northern in St Paul. There’s a liquor store on the north side of Rice Lake with a few ingredients. Not a brew shop by any means, mostly extract and dry yeasts.

Recipe for the ale I’m drinking now. Malt: leftover LME and DME, amber and light? Total about 6lbs. Hops: a couple handsful of Nugget comes for bitter, a coupla handsful of Cascade comes for flavor. Ginger: at bottling because it was sitting there and what the heck. Yeast: SO4 Flavor...

Been extract brewing for not quite ten years. I’ve never felt the need to go to all grain, but I’m not a perfectionist trying to dial in an ideal brew. I’m a guy who likes making stuff and extract’s been making plenty good stuff for me.

That seems to have done the trick! I added DAP, and the sulfur stink is much abated. I'll adjust the dose next time. Thanks!

Never.

I don’t believe that leaving the dead bines would cause a health/productivity issue, but it’s sure messy.

The mixed syrup tastes good.

Aha! I’ve got some from making mead. I’ll give it a try.

A few years back I made an ok root beer with extract, cane sugar and ale yeast. Carved in 2liter bottles. I tried last month, and it stank to high heaven. We almost gagged after cracking the lid because the sulfur was so high, and it did not dissipate. I used safale05. Last week, I tried...

We’ve got four plants growing - Cascade, Mt Hood, Nugget and Brewer’s Gold. Here in North-Western WI, they were never trimmed back at our old place, and we never had an issue getting a fine crop. At our new place, the rhizomes are spreading more. I’ve trimmed them back to be closer to the...

Yes to the spigot! I’ve got about 30 brews under my belt, so while I’m not an expert, I’ve got habits. It’s a couple extra minutes to clean and sanitize on each end of the process, but, that more than balances out siphoning for me.

I'm starting this week. Part of my impetus is that I've got honey from my own bees. They feed in large part on basswood, but it's really just a mix of everything, not varietal in any real way. I settled (on the advice of LHBS) on Wyeast. I'll use nutrient as well. Just making one gallon...

Thanks Amadeo, that looks very helpful. I looked into JOAM but read such different views on it. I guess I was put off by the seeming necessity of the Orange. But maybe a J-AM is doable?

I’ve brewed a couple dozen batches of beer, so I’m not totally green, but I’ve never made mead. If I ruin a batch, too bad, but not the end of the World. Still, advice can be nice. My goal is one gallon, sweet and still. I’d like to steer away from orange or cinnamon or cloves or any other...

@TxBrew Thanks! The forum seems pretty smooth to me! Here's apple pressing for cider last fall.