Who’s brewing today?

[deuc224]

I got covid so im curious if I run a risk if I make anything. If not im gonna brew tonight

 

[ncbrewer]

I got covid so im curious if I run a risk if I make anything. If not im gonna brew tonight

Very sorry to hear that. I wish you the best of luck.

 

[deuc224]

Thanks NCBrewer, really appreciate that.

 

[Dancy]

My back went out while my last batch was in the fermenter. It finally felt pretty ok on Saturday, so I went ahead and bottled it. In the fermenter two months. My back complained some, but it didn't go out again. Hoping to get back to the regular schedule.

Don’t procrastinate in getting your back looked at if it persists. I hurt mine a couple of brews back lifting a kettle with 7 gallons in it. Spent a week with lumbar pain and reinjured it a couple more times — once just cleaning the toilet. An MRI showed a piece of disc had separated and was pushing on a nerve creating hip and leg pain. For now, it’s been addressed with a lumbar epidural injection.

 

[OldDogBrewing]

I wasn't planning on brewing but I might be brewing tomorrow, don't know what yet as I have 2 options

 

[ncbrewer]

Don’t procrastinate in getting your back looked at if it persists. I hurt mine a couple of brews back lifting a kettle with 7 gallons in it. Spent a week with lumbar pain and reinjured it a couple more times — once just cleaning the toilet. An MRI showed a piece of disc had separated and was pushing on a nerve creating hip and leg pain. For now, it’s been addressed with a lumbar epidural injection.

Yes, yes, yes - you're preaching to the choir. I must have just about the same problem that you have. They diagnosed mine as a ruptured disc a few years ago. Bad news.

 

[Dancy]

Yes, yes, yes - you're preaching to the choir. I must have just about the same problem that you have. They diagnosed mine as a ruptured disc a few years ago. Bad news.

Good luck to you. Mine is one level above a spinal fusion I had 24 years ago. At 61, I’m not enjoying the aging process!

 

[BrewMan13]

Brewed up the latest iteration of my imperial stout today - just hit 1.100. Started fermenting in ~4 hours, so that's awesome. Fingers crossed!

 

[wepeeler]

Brewed a NEIIPA on Friday. Was shooting for an OG of 1.072. Mashed at 156F for 2 hours. Ran some errands during the mash. Figured it wouldn't make too much of a difference, but ended up getting much better efficiency and an OG of 1.083. Fermented at 95F, and Hornindal chewed through it in 24 hours (1.020)! Gonna crash to 60F tomorrow, then dry hop, then keg 2 days after. Grabbed a sample today, and even at 95F it tasted shockingly drinkable. That yeast is something else. Defies everything we know about brewing