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Some of my most favorite beers are low ABV English ales. Some of my least favorite beers are low ABV session IPAs. Sorry, that doesn't help you at all.

Life'll do that!

7th Sun in Dunedin was doing cool Belgian-y stuff a few years ago. Not sure where you are in relation to them.

You show admirable restraint, Sir.

I hear you! Guinness, been there forever, always great. I can't narrow to a single favorite beer but if I had to Guinness would be near top

11.5 gallons of saison in fermenters. Yeast currently firing on all cylinders. 16 lbs Valley Malt pilsener malt 2 lbs malted wheat 2 lbs Vienna 1 lb rolled oats 1/2 lb cane sugar 1/2 lb corn sugar *Recipe I roughly followed called for that split in sugar. Who knows why? 3 oz Saaz full...

Island Lizard-no problem with contamination using warm tap water that hasn't been boiled? I ended up pitching belle saison dry yeast straight into fermenter today because I wasn't sure about using tap water and didn't boil and cool a bit of water to rehydrate the yeast.

I just rinsed all my tubing and camlocks for brewday tomorrow. Reconnected everything and all the camlocks clipped into place smoothly. I got them all from the same source.

Firing up my single tier, 3 keg HERMs set up-known as El Sistema tomorrow morning. It will be a chilly start here in So. VT. Hopefully the propane burners will cut the chill a little. Making a saison-7% ABV range. Basing my recipe around total water volume (15 gal) and will sparge until the...

I made a stout (dry Irish in style) 4-5 years ago. 30 day secondary on previously frozen sweet cherries (like a bag from the supermarket freezer). I still have a 750 ml bottle. Next time I would (will?) use sour cherries. They impart a nicer flavor I hear. Nonetheless there was a subtle but...

Sounds amazing! Should taste that way too!!

It is starting to rock and roll.

I think the problem is Amazon. Bobby and brewhardware.com know their stuff and are top-notch. Camlocks don't have o-rings. Are you mixing apples and oranges? Amazon pretty much stinks especially if one needs any support or guidance.

Also I remember some gushing bottles but only with the champagne yeast. Let it ferment longer either in primary or secondary than you might think. Maybe a tad less priming sugar too. It is gonna eat it all !

That yeast will ferment to bone dry. I did two side by side 5 gallon batches a number of years ago. One with a liquid ale yeast and one with that champagne yeast. I can't remember how long I left it in the primary (maybe 3-4 weeks). Both versions were good. The ale yeast version retained...

I pitched it last night into 5 gal of cider from my local orchard. Not much happening yet after 20 hours. Not sure how fast it will kick into action. I think that is ok though.

Beautiful apple! I just picked up 5 gallons of mixed apple heirloom cider from my local orchard and started the fermentation process.

Welcome. What are some great Stuttgart beers?

Pitching the yeast (Imperial Bubbles) into 5 gallons of heirloom apple cider (Scott Farm cider, Brattleboro, VT). Decided not to treat with Camden tabs. Also adding 2.5 lbs of my Dad's honey. Adding yeast nutrient. Hope it all works out!

A person's work never ends