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Introduce her to a bunch of different beers. I was surprised to discover that my wife really likes Sierra Nevada Celebration IPA. Go figure.

I'm looking to let them mellow for two weeks in the fridge.

Yes, I've used those for a long time, they work really well in a small BBQ like the Weber Go-Anywhere. Marginally well (for me) in my large propane grill. This Woodfire Grill has a convection fan and puts a whole lot more smoke flavor with only a cup of pellets. It can dehydrate, roast, grill...

Folks, if you want to dip your toe in the smoker game without breaking the bank or burning up a metric ton of forest, consider taking the Ninja Woodfire Grill for a spin. I have been smoking regularly since I picked up this unit on a black Friday sale. As we speak I am cold smoking some cheese...

I don't think every post requires a question or a specific solution to a nonexistent problem. Live your best life, my brother. :)

Had my first Pliny the Elder tonight. Truly excellent beer. Also the first time that I noticed it here locally. Thickest glass bottle that I can recall. Glad that I gave it a try. So good that I will have another!!

I just tasted my fermented green beans and they are great after only three days, garlicky-spicy-and fresh basily, in the fridge they went. The thing about these fermented veg is that a little bit goes a long way. A little bit with almost every meal works well.

Lacto-fermented veg is not the same as pickled, you can taste as you go with the former. Ferment to taste. If the taste is to your liking before a suggested time, you can place the jar in the fridge and you are good to go. I go about two weeks with sauerkraut and get a good crunch and plenty of...

I like what the original poster was dishing out, most importantly that simplifying things and focusing on your own preferences has a lot merit. Sure, I prefer DME and all grain (BIAB) over LME, but it is a minor nit. That said, as a small batch brewer I will push back a little bit on kegging...

I just moved a 1/2 gallon of sauerkraut to the fridge this morning. Beats the heck out of anything I can buy at the market. Super easy too. I have some lacto-fermented green beans that should be ready to try tomorrow. Unlike @pshankstar I prefer to ferment the pods whole (cut to uniform size)...

Great can be the enemy of good and vice versa. Great can also be a phantom. I'm happy with good to very good. Right now my focus is on optimizing the process, and optimizing/limiting the variety of beers that I brew, as well as the number of hops, malts and yeasts that I have on hand. Keeping it...

Sparkling blood orange rooibos tea mead (with Yucatan Honey). Bottled back in June and is pretty tasty. Cheers! :mug:

Iced tea.

My best guess is that their beer isn't good enough to justify the effort and/or expense. No shame in it. Good beer can be bought pretty cheaply.

If you are starting to brew I recommend starting small with 1-2 gallon batches. That's how I started and really have no plans to brew larger amounts. I'm happy with a very manageable 12qt stainless steel pot that I bought off Amazon for $50. Nothing to offer regarding the use of an electric...

I don't brew or eat where I poop. You do you, live your best life.

No. Hops that are added when you turn off the burner are referred to as aroma hop additions.

I brewed an Amarillo SMaSH and didn't really care for it, especially compared to other hops like Saaz, Cascade, Tettnanger, etc. Ultimately I found its only value is as an aroma hop at flameout, and I guess that is how I would use up any marginal hop.

Good to know that this trifecta of hops may not be all that great and as always YMMV. In my limited small batch and non-master brewer experience, I've found that Amarillo is at its best at flame out as an aroma hop. It does very well in this regard and poorly otherwise (for me).

Best takeaway from that link: Give it a try, but it will probably taste like poverty. :) Pappy was a homebrewer, pay homage by being a good homebrewer and brew some beer that would truly make him smile.