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Delco Dry Run IPA - Piney, Floral, Fruity - Gluten Free! https://www.homebrewtalk.com/threads/delco-dry-run-ipa.736116/

Happy to share that I now have friends who are getting into brewing and their eagerness to try a dry hopped IPA made me move past my concerns of oxidation. For the first hoppy we've ever made, we leaned towards a West Coast IPA since some of those are browner than the NEIPA style. We ended up...

I forced myself to drink the first batch of these even though they had a terrible smell, happy to say the second time this turned out wonderful. #10 Pale Millet #2 Crystal Rice #1 Pale Oat Malt Fuggle Hops Nottingham Ale Yeast

has anyone ever washed and sanitized their bottles on Friday night and then bottled the beer on Saturday morning? If so, did the beer turn out fine?

I bottled my beer this morning and when I went to put the equipment away, I noticed this under where my fermenter was sitting. Do you think there is any chance the mold spores got into my fermonster's spigot? Seems like my fermonster had a slow leak... Do you think my beer is safe to drink?

to my knowledge it was only available via cask in their brewery. i was diagnosed with Celiac after having tried this beer, so making my own version is the only way ill have it again.

how do you think Tired Hands pulled this off then?

i am concerned that residual grain sugars + sugar from bananas & maple syrup will make it too sweet.

Here is the thread I created for the upcoming brew. https://www.homebrewtalk.com/threads/tired-hands-sir-dudley-banana-french-toast-clone.701648/

I'm going to be doing an experimental beer next which adds in banana puree and maple syrup after primary fermentation and I want to remove as much sugar as possible.

As the title suggests, is there any way to get the yeast to eat all of the sugar in the wort?

I typically store my grains in an air tight container, however, I forgot about 2 5lbs bags of biscuit rice that were unopened but left in a box in my basement. I believe they are 18 months old, could be 2 years old. Is it worth brewing with them or are they shot?

what type of tool did you use to make the hole? also, does steam escape the small 'inlet' the lid has in it?

how do you ensure no bugs land in your wort?

thanks for this! can you share a pic of what the lid you use looks like with the steam slayer?

ill give them a try one of these days, the munich rice looks bomb.

also does anyone know if a steam condenser lid exists for this? my searches suggest not but you'd know more than me.

in terms of cleaning before first time use, the ss website says to wash using TSP. I've never used it before but ordered the powdered kind from Amazon. Is there anything about TSP I should be aware of before using? Is it just a stronger form of Star San?

I'm considering making an ESB using the Pilsner millet and BRM#3, thoughts?

looks good, thanks for sharing!