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Lacrosse balls are hard rubber/plastic right? I'd be concerned if I couldn't fish the ball out reasonably quick, but I wouldn't be worried about germs

I've only done it once before and it wasn't planned, but it turned out fine. Small sample size, but I figure with steam and residual heat from the pot, it's fine. The thing with nochill is adjusting your hops since they will be at higher temps for longer than normal.

Lots of good suggestions here. I would just say there is a a "learning" curve but not necessarily a "doing" curve...meaning you can still brew lots of great tasting beer without learning the intricacies of hops utilization and yeast propogation, etc. There is ALWAYS something new to learn if you...

Thanks. In reviewing this and other advice I'm fairly certain A) I didn't make a tighter enough well shaped ball. And B) oven temp night have been low. I'll try it again in the Dutch oven sometime. Thanks! In reviewing this and other advice I'm fairly certain A) I didn't make a tight enough well...

3 gal maple cider 1 gal NEIPA Hopefully more to come! 1551+4= 1555

Agreed with above. Citrus juice is probably not going to turn out well. Citrus zest is good. Remember when you're adding fruit to secondary you're also adding sugar , so it's going to take extra time to ferment that out.

If you like the convenience of the drops you can accomplish the same thing using sugar cubes. There are small sugar cubes that I believe are 1/2 tsp each. They fit perfectly in beer bottles and give consistent carbonation. I was struggling with consistency with batch priming so I like using this...

I definitely go through phases. I don't know if they actually taste different or if it is just a change in preference. I've shifted off super hoppy beers and have been in a malty mood lately, stouts and reds. I still have the occasional IPA that I enjoy but I've realized they just kill my palate...

I'll throw a third vote into the "looks fine" column. Sounds tasty too.

Oh man the bagels are soooooo good though. I grew up in NJ but have spent half my life in Massachusetts. I've never stopped searching for good bagels up here (and pizza). There's some that are ok but everytime I head back to NJ I load up on bagels and Taylor Ham to bring home.

No it was about 1/3 of the dough. The rest is hanging out in the fridge. Water temp was right at 100F. It rose very well for 2 hours. Made my dough ball, let it rest again. It is dense but not dry at all , super crispy crust. Crust is a bit thicker than I imagined but I don't know if that's...

Thanks for the reply. Can you elaborate what over proofing means? Sorry I'm just new to this. I let the dough raise the two hours as instructed. Do you think this was too long?

Haha I think a bigger "problem" in homebrewing isn't being cheap. It's convincing yourself that you're somehow being cheap by spending more money.

Reposting here, didn't see this thread before... Hello, Wondering if there are any bakers out there that might be able to help. Recently made some bread following this recipe: https://leitesculinaria.com/93...es-5-minute-artisan-bread.html Followed the recipe as written. Had a really healthy...

Hello, Wondering if there are any bakers out there that might be able to help. Recently made some bread following this recipe: https://leitesculinaria.com/93789/recipes-5-minute-artisan-bread.html Followed the recipe as written. Had a really healthy rise after 2 hours. Made my dough ball...

For what it's worth I did not have a great customer service experience with Rite Brew. Had a shipment come that was poorly packed and the grain bags had split open so the box was just filled with loose grain. It was all going in the same brew, so not a huge deal, but when I emailed them about it...

Right they care about my business. Some people have a tendency to make a personal attachment to brands. ("Apple people" come to mind) My comments were more about only purchasing from a particular brand/vendor. Locking in to one source prevents you from reaping the benefits of having variety...

I think part of it is because it is a very process and improvement focused hobby. Cost per batch is an easy measurement of efficiency. Regarding your statement on vendors I couldn't disagree more. The only one who benefits from vedor/brand loyalty is the business who could not care less about...

Boston for many years, recently moved to Lowell but work takes me to Framingham often. Funny, in the time of originally wrote this post they've moved almost entirely to cans (at least for what I find in my beer shop )

What kind of vessel are you fermenting in? With small buckets and jugs used for 1 gal batches there often isn't a lot of room for blow off /krausen. It's common to get some run off into your blow off cup. Pic would be helpful but dark krausen sounds normal for your recipe. Once the real vigorous...