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I use TYB Belgian Dry yeast,and get 13% meads. If you want authentic, I would think a Kveik strain. Orange blossom and Voss at 86*, you'll need lots of nutes.

I fill 5 gal water bottles and put it in the washing machine. Also I don't use a pressure tank for holding and with a heater and a 90 psi pump I get 5 gal of permeate to 4 gal of effluent. If the washer is full it gose into the sump pump and down to the pond.

Why is that savage? When a brew doesn't work out for me ,I've found it better to just change the name or style. Trying to fix it generally messes it up. Live and learn.

From the Love Brothers?

I start my onions the first week of Feb. I trim my pepper plants to 4 branches,trim the roots to fit the pot I choose and put them in a south window. In march they started to leaf out and I have 6 jalapeno plants with a stalk the thickness of my thumb.

Just tell everyone it's an British beer!

A pizza place with brewery near me just started selling canned 6 packs that were done with a mobile canner. So far so good, they come to you and can out of the bright tank.

I would bump that calcium up to at least 50 ppm's using CaCl2. You will have a stronger fermentation and clearer beer.

I give those big ones 4-6 weeks in primary.

I've only read where you can scrub sulfur with CO2 not anything else. Good luck.

I name most after Grateful Dead songs or lyrics. On one brew day out side the wind blew hard and tons of maple seeds started spinning around and some made it into the wort boil. I named it Helicopter pale ale.

Wow, at 5 yrs old he's on the hook for messen up a brew!

I second the Saison yeasts. I made my blueberry and cherry mead with TYB saison blend.

When I do this I use a 1:1 ratio, 1 qt/lb. it's a thick mash that helps hold temp. I only do it in my cooler tun not the BIAB. I make an all malt Belgian triple this way and it finishes at 1.002. I'll admit that my yeast choice puts out a lot of glycerin so it has a pleasant mouth feel.

Do it this way. Make a small beer (5 gal) pitch one pack or a small starter then pitch that cake onto the high gravity wort. You have a brew to enjoy while the HG one is conditioning. So simple!

With a 3 vessel system you vorlof until wort is clear then run it into the boil kettle.

I can't explain why, but when I went from doing 3 vessel to BIAB my hop utilization decreased. Maybe it's that the wort isn't clear running into the BK.

I leave a small amount of beer in the FV, then swirl it all up and pour into a 2 L beaker. Let it set for 10-15 min. then pour off the cloudy liquid into an Erlenmeyer flask leaving the sediment behind. No washing, no rinsing just settling.

The difference between the BIAB and my MIAB is I vorlof the mash tun and run clear wort into the BK. I've noticed less hop utilization in the cloudy wort. I do 11 gal batches in the tun and 6 gal in the bag.

Always whittle with a sharp knife!