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Exactly my point :)

Put your immersion chiller in a bucket of ice water, connect that to the plate chiller so that the plate chiller is using ice cold water through it. You'll have cooled wort in no time at all.

I have heard of people adding raisins to meads as it was once thought to give something more for the yeast to consume and attribute to better yeast health. I'm not sure of the veracity of those claims or if this is still practiced today. But that is really the only time I've seen raisins...

Dear homebrewer with patience, How the heck did you find that?! I've been looking high and low for patience but it always seems to be run out or paper thin.... Which homebrew shop do you use? Because they never seem to have it at mine. Sincerely, Is my beer ready yet?

So my wife the other day was trying to say Wayne Gretzky but instead did a Spoonerism and said Grayne Wetzky. I laughed and said that would make a great beer name. Still yet to use it though.

I'd like to see you (or anyone) try to lick a badger once! 🤣

Maybe a typo but 300g of hops is probably too much even with the high gravity of this beer.... You'll be fine with a tenth of that - 30g but could do 60g or even 90g if you want to go a bit crazy.... My second piece of advice that most new brewers never heed.... Don't make this beer your first...

Mine is kindergarten cop... So good news for me... It's not a tumor!

I use the metric system for brewing, but I guess that's production of drugs (alcohol)....

Non-stick spray cooking

I'm visiting the states for the holidays. I found a big tub of "brewers yeast" in the vitamin and suppliment section of the grocery store. Pics for detail. A few questions/observation: 1) will it beer? 2) if it does beer, it would be a cheap way to get your hands on a lot of yeast. This one...

I've tried both and Brewferm Blanche was disappointing compared to my experience with mj21. YMMV

Weekend after Thanksgiving is acceptable.

As a resident of Czech, this is hilarious.

It would be helpful to know what kind of flavor profile OP is aiming for. In my barley wines I like dark fruit and toffee, I use special b and some abbey malt plus up to 15% sugar. But that may not be the aim here. What are you envisioning for this brew?