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I can't say that any of the beers aside from "Tumbler", move the needle much for me. All are good and drinkable, nothing to spit out for sure. Regarding the Ruthless Rye recipe above, I don't think I've ever seen a recipe with late hop and dry hop additions of Magnum. The SN site claims that...

I hear you, I may be going back myself!

Sierra Nevada has me roped in on a delicious beer ride. I just picked up the Fan Favorite Pack at Costco and tried "Tumbler" tonight. It's an excellent Brown Ale, and it isn't even listed on the website: https://sierranevada.com/brews/fan-favorites-pack#section-5c7a9a671fb81 They can do no...

Smoked a whole chicken from Crowd Cow on the Ninja Woodfire grill. Used Kona Sweetwood pellets, Bachan's Yuzu BBQ sauce as a binder, and Meat Church's Holy Voodoo rub. Most excellent!

Brewed a 1g IPA yesterday. 45min boil, Magnum and Cascade, no chill and Kveik yeast pitched at 90*. Started bubbling almost straight away and is still going strong this morning (out in the garage).

I will be smoking some baby back ribs today on the Ninja Woodfire grill. Bachan's Japanese BBQ sauce as a binder, Meat Church's Holy Gospel rub and Kona Wood Hickory pellets. Maybe finish with Baby Ray's, maybe not. Good times!

Your follow up is appreciated. As a small batch brewer happy with following Brew Better Beer by Emma Christensen, I'm probably not the prime target audience.

OK, so the survey is closed, no problem. Hopefully it was more than a way to draw people in to join up to kick through all of the paywalls. So I'm there and checking things out, check on a Pale Ale recipe, encounter paywall. Browse a seminar, paywall. The "How to Make Beer" tab leads to some...

1g experimental extract Amber Ale brew, 40min boil, cluster hops, and air temp cool down (no ice bath). Voss Kveik yeast. Hoping for a "less is more" type of brew here in blast furnace hot So Cal.

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...