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Autumn is here. Embrace the mug.

Well, at least your beer looks great!

Did my first purged closed transfer. Check out the quality of my head!

Looks really bright in the glass compared to some other canned examples I have seen.

1st beer in a few years... Haven't brewed since before the youngest was born, and now he's almost two. Time flies. Anyway this was kegged 2 days ago. Brown Ale ready for fall.

Not a beer, but people shouldn't turn their noses up at blended scotch. Some great blends out there. Anyways, I'll drink a Coors or Labatt's Blue, but will not serve a Carling even if I don't like you.

What? Like how large is the quantity required? For a yellow beer, I usually have to add 3ml. Tops.

1st LODO attempt: a brown ale. Brewed August 26, 2017. Probably one of the last full pints from the keg.

Great post. Thank you.

Can we get the story behind this shot, please? Where and what?

Yes.

Nice looking Kolsh!

What?!??! What friggen saisons are you lot drinking? It has been said before, but i will say it again: there is a huge difference between farmhouse and barnyard. Saisons should be light, estery, and peppery. They can be citrusy, thin/highly carbed, or have some funk tartness, but not old...

Some like the icing, some like the cake. Most will agree that you need both for balance, but some people would scrap the pan for more icing. IPAs are no different. IPAs are nice when done well. I dont need 200 ibus but i enjoy a hop punch every now and then. I just wont be going out and...

Beauty. I'll update for sure!

Recipe share? That glass looks delicious!

Obĺigatory post vote pints? That's one way to address voter apathy!

Final gravity has more to do with the attenuation of the yeast and mash temp (enzyme acitiviry), than recipe formulation. I suppose you could use FG. You'd just have to create your own scale: ex. Two beers finish at 1.010, one is a mild hopped to 15 IBU and one is a pale ale hopped to 30. So...

http://www.jovialmonk.com.au/brewManual/Steeping_grains.pdf Here is another link on the topic (last page). That should tell you what grains need cold steeping. As for a flavor shot, I don't think it would be worth it. Any sugar extracted is going to kick up another fermentation from suspended...

Try a cold steep. https://www.homebrewersassociation.org/how-to-brew/cold-steeping-getting-the-most-out-of-dark-grains/ 1lb to 2qts water. I would advise a quick boil to kill off any bacteria on the grain before adding it to the fermenter.