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Dear Big Man, Please stop beating me like I owe you money. Sincerely, Your Little Man

I brew in the kitchen in winter most of the time, mostly 3 gallon batches. I batch sparge with a 7 gallon round cooler, sometimes I will parti-gyle brew and do two batches at the same time. I live in the UP and brewing outside all day can be brutal in the dead of winter.

Very nice.

I've got a Cereal Killer and have been very happy with it.

Grain mill.

The other night I enjoyed a pipe while sitting in our enclosed front porch with the windows open and a nice breeze coming through and just listened to the night- the definition of serenity. I had forgotten how relaxing a good pipe can be.

I'll be waiting :) Cheers!

This thread keeps popping up and reminding me I need to light up a pipe, Bishop's Move (by Uhle's) here I come!

I'm finding 575 has nice balance without any characters standing out too much, it has become my favorite Belgian yeast, FWIW.

You are not alone, most of my buddies are huge hop heads but none of them enjoy Belgians. I've been occasionally feeding them Belgian homebrews under 8.5% ABV, it seems that stronger beers have too much funk for their taste. I've also been using WLP 575 with good results. Slowly but surely...

Underpitching should increase esters, in this case more banans! IIRC there are posts about doing this on purpose with hefes- I would pitch the vials without any worries.

Slow is smooth, smooth is fast. (When doing projects or physical work.)

Thanks, I'm going for more of a DIPA in terms of hopping and not ABV, probably more of a very hoppy APA.

Sorry if this has been covered before but I've searched and haven't found a suitable answer yet... I'm planning a DIPA coming up- 1.054 OG and lots of Citra, Amarillo and Simcoe from 20 min. to 0 min. of boiling time. I want a tropical/ citrus explosion and not a muddled hop presence. Would...

I lived in Hanau for a few years and traveled around Germany a bit. My advise is to seek out local beers, the beers that never get exported, I found many great beers that way. Enjoy the trip!

I would recommend not brewing these kits when they are years old, you're starting with stale ingredents and it will show in the finished beer, I'm speaking from experience. Cheers.

I would use the malt extracts for yeast starters, the yeast packet as yeast nutrient and maybe the hops for a Belgian and throw the rest away.

+1 to Kirkwooders post. I was in the same situation about 5 years ago and I've been back to brewing more than ever. Keep your equipment, RELAX and enjoy the ride.

I just wanted to say hello and thanks to everyone here, this is a great site. I started brewing in 2006 but took a few years off and have picked it back up within the last year. I can't believe all of the advances and new info I missed while not brewing, so I've been lurking and reading lots...