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I had my first for five years. Shortly after I made a similar comment I broke it. Bought two more just in case one breaks. I was starting to think "why bother" similarly to some other posters, but had a couple of batches where one or more things was off and the hydrometer helped me figure out...

I am clearing out my sizable stock of 12 oz bottles. I don't want anything for them, I just feel it would be a shame to simply recycle them... 12x 12-pack Sierra Nevada style bottles 10x 12-pack tall 12oz bottles of various brands 3x 12-pack 11.2oz Guinness bottles 2x 24-pack tall 12oz...

I find them hit or miss. Not a fan of their Boston Lager, but like their Latitude 48, Noble Pils and the newish Double Agent IPL

Throwing my name in the hat

How do all of you keep notes? How detailed are the notes? Are they electronic or on paper? When I started brewing I got a notebook to keep my beer recipes and notes in, also using beersmith for recipe building (but just that). It worked well for a while; I got a handful of recipes in there. I...

What are your thoughts on the method discussed in this HBT article discussing yeast harvesting from starter? Similar technique as being discussed above, but still somewhat different: Yeast Harvesting: A Novel Approach?

A little of both I guess. I was moved, for whatever reason, to share. I will definitely cut back (or cut out) the C-80L. I was really thinking of a good way to get rid of grain I have laying around, and 80 is the lightest crystal malt I have laying around right now. I may just stick to 2-row...

I wanted to share a couple of recipes I just put in the orders for and will be trying out in the next few weeks. I was intrigued by a few reviews of Ahtanum hops, and haven't brewed with it before. I decided to do a couple of different brews with Ahtanum to get an idea of its profile and to see...

Count me in

Seriously is. Of all the carbs, those in my beer will be the last to go. There are plenty everywhere else that can be carved out, particularly as corn syrup in refined food. Best food commentary I heard recently was that if you're looking at a label trying to figure out what's in it you're...

I wasn't even brewing. I wasn't even bottling. I had carelessly left it on the counter overnight from a kegging session. I came home this evening, threw the mail on the counter, knocking it and sending it rolling over the edge to the ground. It's my favorite hydrometer (that is, the only one...

I was doing a double batch today. The second one had as bad of a problem with dough balls, too. This time I mitigated by having a second person dump more slowly while I stirred the grist in. Worked well enough. I'll just have to keep that in mind with MO in the future.

After a couple of years of brewing I just had my first serious experience with dough balls in the mash. Luckily I caught it as I was mashing in, thoroughly took care of the buggers stirring vigorously and smashing them against the tun wall. Don't know how the rest has turned out, as I'm just ten...

Did you have anything inside the braided hose for support? The most effective thing I've seen to support the braid so it doesn't collapse is a loosely coiled wire inside the braided hose. This will help the hose maintain shape and not collapse on itself. I think it was copper wire that I saw...

My wife and I decided to do Christmas four packs for our work colleagues for Christmas this year. They would each include a pair of holiday themed beers and a pair of my house specials. For forty or so coworkers we figured four batches of beer should be good. I bottled my standard amber ale, and...

It could also just be young. I've gotten a slightly sour taste just from roasted grains. As to the comment about gushers from the syrup it sounded like OP used it in secondary and the sugar in it would have fermented out before bottling. Stouts need a good long time to age before the flavors...

Sorry, this may be getting to you too late, but hopefully not. It turned out pretty good in the very end. By that, I mean that despite many precautions, from the beta-glucan rest to rice hulls and hot mash-out, I still ended up with a stuck sparge. I think with my setup (only a 12" bazooka...

Brewed up a batch a couple of weeks ago, fancied I was going to make a Black IPA, but may have gone overboard with the darker malts. From the flavor itself, I can't rightly decide whether it is too roasty to call a Black IPA now. Once it's carbonated, I'll have another taste and think about it...

Why Victory instead of biscuit? Just to Americanize it some more? You'd get no difference in character between the two, especially at such a low percentage. I had a pretty good brown recipe ( I can share when I get home) that used a bit more biscuit for a nice bready flavor, about as much brown...

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