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Irish Dry Stout! I’m really sad when I run out of my stout. I like keeping a blonde ale around as a backup, or something else that I am trying, but I buy in bulk for my IDS.

^THIS!^ I remember back in college how me and my buddies used to love Monday Night Football. When Hank started singing; we started popping the tops!! By the time all the expert analysis was over and kickoff was imminent, we were popping #2. Started second quarter with #3. I usually took a break...

…or germ warfare! 😆

The overnight mash intrigues me. I actually tried it a couple years ago. I just did my regular thing and left it until the next morning. It did have a little sour smell when I opened up the mash tun, and that spooked me a little, but I carried on and made beer. I don’t recall any major...

I’m sure that there are several reasons for needing this setup, but purging my transfer lines has not been one of them. I have a receiving keg that was purged with fermentation gas. Last batch, I did a little pressure fermentation at the end and so even ended up with a little pressure in the...

I learned to drink beer at warmer temperatures the summer I lived in a cabin with no refrigerator. On Fridays, we could go up the road and grab a six-pack or so for the weekend. The only option was drink it all while it was still cold, (sometimes), or tie a rope to it and pitch it into the small...

I like my Irish Dry Stout warmish; brings out the roasted malt flavor which you don’t get if you drink it too cold.

I feel your pain; mine also went out a few weeks back, and I have not had opportunity to replace it yet. In the meantime, I’m swapping out a few frozen half-gallon jugs each morning and have been able to keep the temp between 55° and 65°. Of course, as we move into warmer weather here in the...

Kinda new to roasting myself. Wondering where’s the best beans for a decent price? I am not necessarily looking for top/premium or anything, just a good everyday morning coffee. Thanks for any help!

I use this mesh paint strainer on top of my fermenter during transfer. Catches a lot of the trub from the kettle. https://a.co/d/81rtOTu

I would be more interested in hearing about the one where someone was propagating yeast from their pet cat hair (not the animal). 😳

All I can say is, just read a little about salmonella and botulism and make your own decision. I make beer, wine, kraut, vinegar, roast coffee, pickle eggs, can vegetables, etc. The number one thing I do is try to eliminate any possible risk of crossing the line into something toxic. With all...

I do several wines from juices. A simple method for me to get in the ballpark of where I want to be is to figure each pound sugar/gal gets you 6% ABV. Since I typically shoot for about 12% ABV for wine, I am looking for 2lb total sugar per gallon. Start with what is on the label (usually in...

On the other hand, there’s a big market out there with folks looking to clean out their colon! 😂

As noted above, purge your lines with the residual pressure in your kegs. However, if you connect the liquid line from the pressurized keg to the spigot on your unpressurized fermenter, the first thing that will happen when you open the spigot is that the gas will travel back up through the...

If I understand you correctly, and you have a spigot on the fermenter; you don’t need pressure anywhere, especially not in the keg. Just open the spigot, let the beer flow in and the keg gas return to the fermenter.

For me, it’s takes about the same time as it takes to sip one full mug, and there’s something delightful about sitting there, sipping a homebrew, and watching that glorious liquid filling up the next keg. In other words; RDWHAHB! Cheers! 🍻

Two weeks of unanswered emails to Howdy Brewer and I went to Amazon customer service and secured a full refund. I had ordered a “5-pack” of yeast, but only received a single packet. I asked for a refund for the 4 that I didn’t get, but Amazon refunded the full amount. Since the original post...

Hey, I’m all for pioneering and living on the edge. I’m the guy that posted about eating a newly emerged cicada raw, but even John the baptizer did that, so nothing new. I make sauerkraut, beer, wine, vinegar, country sausage, bratwurst, can garden vegetables and eat sourdough bread. There’s...

I’ve seen a compost bucket. I have a compost bucket. I ain’t eat’n nuttin’ that was propagated in there! Hope that works out for ya. 🍻