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Listening to it now on Spotify. What a world we live in. Time of the saison!

Zombies rule! I just got Odyssey and the Oracle. Nice!

Saison Tickets Undefeated Saison Saison ending injury (The sports fork in the road )

Which do you like best? (A cool, slick summer saison recipe) Time of the Saison Saisons change and so did I A man for all Saisons

There are no solutions Only trade-offs. (Remember this whenever you see a doctor)

Yes to both. I run a slow recirculate (about 1/3-1/2 open valve) during mash and I also sparge a few gallons (170°) with the mash pipe partially removed

I have been using Bairds (from Ritebrew) and also Simpsons (from howdy Brewer I think) . Both excellent. Where did you get the crisp #19?

Notes are very important. Being a quasi mad scientist Brewer - notes did not come naturally. Adding a solid app to the mix took my note taking to a new level. Personally I use Brewfather (Brewers friend and grainfather are other excellent options). The software apps made a massive upgrade in my...

In case you haven't tried it yet, Marris Otter is a wonderful and unique base malt option. I find that many recipes improve by swapping out for pale ale for Marris Otter to improve taste, a mild malt infusion and also more body. For instance - recipe calls for 8 lbs Pale Malt... I might go 5...

Agreed. I have made some killer tasty all extract batches. That said, mashing freshly milled grains makes the process of making beer more customizable ... A little more brown malt (L° 55) or should I go for some caro 40 and a little chocolate and coffee malt? Grains offer the Brewer more options...

Mine is about 5/8" - just guessing but that is close.

I would also suggest for extract Brewers to try a partial mash... Some grain, some extract ... It makes a nice difference to the final product. Tastier!!! (Like fresh grown tomatoes vs store bought) And also a wonderful "mouth feel" or body to the beer.

Not sure but I think it just makes it easier to remove, even when it is hot

Yeast nutrition & starter using results in fermentation beginning sooner and more robust. Importance ? 3 out of 5 Aeration - needs to done. Makes a big difference. I use bucket fermentation and have learned how to methodically rock/tip/swirl the wort to create a huge whirlpool. Kinda looks...

When you are starting up the process ... The resistance in the yeast/wort can throw the stir bar off the gyro plane. I use a dimmer type knob to control the rate of spin... Works great. It takes a good hour or two to get that sweet whirlpool as the yeast hydrates and reproduces.

Just experienced a similar volcanic fermentation, only I was using Lalemmand Nottingham - which began a day early in a flask, starter was looking great. 1st 24 hours, crazy action on the bubbler.... So strong that trub/Krausen is starting to go up the bubbler. Temperature increased 8-10° F...

I prefer flaked corn to corn sugar - you get the similar benefit of improved "mouth-feel" with flaked corn (no need to mill it)... And it also helps filter out the wort naughty bits during mash .

I've only used Breiss and Weyermans and had good luck with both. I am using Lalemanns Novalager for yeast and really like how quickly this lager yeast takes care of business

Wayne Shorter's Porter Heavy D Dunkel Nuked Castle Brown Ale

Brewing as I type this... Using a BIAB inside malt pipe. I tie up the bag and loop the string around the top so nothing is coming out the top. Then, lay it flat on top of the mash and the put the top plate on that. Once every 15 min.... I will pull out the bag and "fluff" it to ensure I am...