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I accidently joined a dating site for arsonists...they sent me a lot of matches.

Third vote for pressure canning.

When I visited, all love the spruce tip beers. I make mine quite often. Haines brewing might have had my favorite.

Has anybody used Whiteout? Just curious what temp you fermented with it.

I'd wait longer than 10 minutes to measure ph.

I did a warm fermented pilsner with Krispy yeast from Escarpment. Should be ready in two more weeks.

I did a four hour boil and it was thick.

Stone IPA

Greetings from Ballard

I've using Liquinox, but good to know when that runs out I can use MrClean.

I love my Easy Dens.

The inventor of autocorrect has passed away. His funnel is tomato. May he roast in piss.

Make the dip tray wider so you can set a growler on it.

Start of the boil.

Centennial

I use pumpkin in the mash and boil. I put it in paint strainer bags. I BIAB, so I don't worry about stuck sparges. I think the pumpkin adds a nice mouthfeel.

Did you use a hop spider? I've never seen mine act like this. Once I'm done, I sous vide in a water and some vinegar.

I've stopped using it because of it reverting to factory settings. I do have a wifi extender, but that thing is picky. As for power source, just use a good old fashioned wall plug in.

It’s my first batch, so I was following a recipe that said put them in the food processor.

My first batch of pepper sauce. Serranos with a little Anaheim.