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My kid would love the mortuary house. It’s a bit lurid for my taste. That indoor basketball/pickleball court is an accident waiting to happen. Someone sitting on that sofa is going to get beaned.

I saw this house for sale on the Thames written up in an architectural magazine. Sure it’s a cool concept & symmetrical but it’s also further than I want to walk from a toilet to a bidet.

There’s a reason why it’s a dead style and it’s probably because most people agree with you.

The most recent one I made, I increased the grains to 4lbs each and used 2oz comet hops instead of Columbus. It was super grapefruity.

The tastiest I made was 3.5lbs each of Light Munich, Pilsen, & Vienna with 0.4oz of Columbus hops for an hour boil. 5.2% ABV & 19 IBU. It used WPL 300. I started fermentation at 54F and let it slowly rise to 64F over the course of a week. After 4 days there, I raised it to 68F until I was...

I’ve always used 3068 in my dampfbier and ferment on the cold side so it produces more phenols than esters. Though the temperature guide lists 64F as the low end, I’ve started fermentation as cold as 54F with it.

I started & stuck with extract for several years because I watched a video on all grain and all the little things to keep track of seemed overwhelming. A couple years later, I made bagels from scratch & decided if I could do that, PM & all grain couldn’t be any worse and made the switch.

All I can tell you is that I’ve read you need 8 - 10g probiotic to do you any good. Less than that isn’t enough to improve your gut health.

Simplifying recipes, pick one flavor and everything else supports it. With few exceptions, if my first cut at a recipe has more than 4 types of grains or 3 types of hops, it needs a second draft.

Enjoying a hoppy Pilsner I made last year based upon a Bitburger clone recipe I found and trying to decide if this year’s beer should be an Orval clone bumped up to a Belgian double or a no frills Kolsch.

An easy check next time you bottle is to hold the bottle up to the light and check if it’s visibly clean. You could have individual dirty bottles. It’s happened to me.

I used to brew two different 5 gallon brews on a single day and pitch the same yeast or brew 10 gallons and pitch different yeasts. These days, I’ve cut way back on my consumption and only brew a solitary 5 gallon batch annually.

I think we are pushing into the 3rd decade of the IPA craze. While I’m happy the style isn’t dominated by west coast simcoe IPAs anymore, I wish my grocery stores had a bigger ‘not-IPA’ section.

Thin mouthfeel?

“Visibly clean” is your friend. If it isn’t visibly clean, sanitizer won’t work. Scratches are your enemy. If it’s scratched, it can harbor bacteria. Other thoughts: 1. You have crud crusted to the bottom of your bottles. Very possible if they were donated from friends. 2. You have crud...

Drinking a Hefeweizen with the lees is called, “Mit Hefe,” and is totally a normal thing to do.

It almost makes a 6-pack.

I’ve used Kolsch yeast in a wide variety of styles and it’s my go-to for stouts when I don’t want any yeast flavors. I use 2526 & ferment in the mid-50s. The only problem I’ve had with it is the beer tastes dusty until all the yeast settles out.

I’ve taken a couple long breaks and now I’m back to brewing about once a year. Reasons: 1. I don’t have the time I used to. 2. I don’t have the space I used to. 3. I drink about 1/8th of what I used to. Even then, I’m usually reaching for whiskey instead of beer.

I think I’m going to give it one more week (4 total) to carbonate before re-lagering it. It’s darker than I expected for a 100% Pilsen beer. That probably has a lot to do with burning my bag to the bottom of the kettle. The flavor is good: lemon-lime with a little bit of herbal plus something...