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Beer, of course.

They have more sediment than any beer I have ever had. Not even my first bottled beers had this much.

What is the first picture of? I would definitely remove the yarn before use and I do not like the look of that rust. The other pictures do not seem to have any problems. That said, there customer service is terrible. The ball lock that I got had bolts holding it together that I could never...

Well I do like porters... I do not know if it will negatively affect the flavor, I just do not want it to mask the flavor. (I actually transfered the porter to a secondary, I just did not want the anti-secondary folks chiming in about how bad that is.) This was a thought but I do not have...

Apparently they get the cider from multiple sources. The jugs I looked at the week before did not have sorbate, I read the label carefully. This time I just glanced at it and while the front was the same, the back had two ingredients. I have not seen any active fermentation, but there is an...

Front and back label say 100% juice, but in fine print (after the word ingredients) there is potassium sorbate. I did not see this until after I pitched the yeast (wyeast 1318). Will this ferment? Should I water it down with preservative free juice? Should I call the producer and the FDA and...

And I have just been doing it for beer with hops in it.

I keep seeing all of these pictures on here with uncovered fermentors. Carboys in sunlight rooms and glass fronted refrigerators. Do people not care or notice the difference? Have I been wasting my time and energy in making sure mine are covered?

A fish soup or a tomato sauce, is this really how you compare an IPA and a NEIPA?

I would go with what RPh Guy said. Do not know if there are any sacc strains, but there will be brett and bacteria, who knows what kinds. Though to 'really' be called a lambic in needs 35% unmalted wheat.

Albeit there are two types of milds, one is very hard to find, if it exists any more on a commercial level. How many types of IPA's are there? So many that the original English IPA is not in the BJCP's IPA category. I would just like to know what type of IPA is being offered. I have even had...

What size is that? I would need to fit it in the back seat of my car. (Also a way to lock it so it does not get used as an actual trash can.) I looked at some this summer and they all had the "hook" on the one side for the trash truck to dump it. The hook took up too much room to make it...

It probably has to do with your water. Check this thread: https://www.homebrewtalk.com/forum/threads/northeast-style-ipa.568046/. I do not have your answer but please no lactose.

This is asinine, if an establishment wants to sell a product, it should be clear what the product is. If you order a burger and get tofu on a bun, I guess there is no reason to complain, it is a burger. Just like all IPAs are the same all burgers are the same.

Are you kidding? Seriously, I need to google?

You are correct. I do not know what happen to the second half of my post; I said to use spring water, so it has minerals already in it. This should be "OK" for a pale ale, which most people seem to brew first, like OP. But you need more that RO or distilled water. I think the scope of water...

Yet I see nothing in your posts to guide a new brewer on an easy and practical solution.

I used a tea ball that was two half sphere stainless meshes hinged together. Guess the rivet holding the latch was not stainless because it was gone when I cleaned the out. Never used it again because I was worried about the hinge. Used another one that was kind of egg shaped and screwed...

Where was this 6-7 months ago? Would have saved me some worry! I used the "post-souring method," waited for fermentation to be over then racked on fruit. I also would repitch the slurry for the "co-souring method." I did not see either of these methods spelled out in the Milk The Funk wiki...

Well, I stopped buying from them over a year ago. Everything I bought from them was oxidized, which is too bad, because I really like their breakfast stout.