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I'm still spoiled - there's a pretty decent LHBS <20 minutes away, even if it really is more of a gardening shop with a homebrewing apendage. In fact, I'm even more spoiled then I used to be since a local maltster opened a retail store that is also <20 minutes away. I can order online and pick...

I'm kinda partial to the styles that I brew well. For whatever reason(s), I'm better at Belgians than most other styles. Not just the big dark ones that can hide a lot of mistakes, but also the lighter lower ABV ales. So I like Belgians. In turn, I also brew more Belgians than other styles...

An HDPE bucket fermenter certainly can handle a coupe of PSI, but be aware that many cheap regulators might not be accurate at 1 or 2 PSI. If you're going to go to all the trouble of adding two ports to the lid, you might as well attach a floating dip tube to one of them. There's a long thread...

Everything is covered with microbes, including us. If bugs that feed on trash were lethal we never would have made it past the hunter/gatherer stage.

And 8 mentioned some kind of lager, including at least two of the people who mentioned bitters. If there's a trend here it's that different people like different things and most people like more than one.

If it truly is hop bitterness that you are tasting, then there are only two possible answers. One is that your calculation is wrong. The other is that you really, really, really don't like hop bitterness and should use an even lower IBU target. Either way, the solution is the same - use less...

Belgian Dark Strong Ale. Or Russian Imperial Stout. Or maybe something else entirely; something I haven't even tried to brew yet. Who knows? BTW, I've been brewing for more than five years, but I really don't consider myself to be all that experienced. Maybe total number of batches brewed would...

Well if it won't make beer maybe you can go into the probiotics business.

You'll get very low utilization in the last 15 minutes, but like you said, "That's a lot of hops for a 3.6% beer" and a little bit of cryo hops goes a long way when your target is 12.5 IBU. 21.3% is a lot of alpha acids even if most of it never gets isomerized. Brewer's Friend says that hop...

Isomerization decreases rapidly at sub-boiling temperature, but I have read that it doesn't stop completely until the wort is below about 50C. This online calculator suggests that a four hour slow cool to 30C will put you over 30 IBU instead of the 12.5 you were shooting for. I've never used it...

batch size? Might that slow initial cooling extract more IBUs than a claculator would suggest?

But at least you get to keep the fish.

But the question is how many of those miles were driven by morons?

Fruit addition is one of the few reasons why I would do a secondary. But when I use a secondary fermenter, that fermenter is purged and I do a closed transfer into it. Not sure if you're set up to do that sort of thing. OTOH, you can add fruit at pretty much any point in the process that you...

I have no idea how long the mash was actually held at 155F, but I am pretty sure it wasn't 10 years.

Because we weren't buying enough of it.

Isn't that a cream ale?

I use the famous @Dgallo fermonster floating diptube modification to do a low pressure transfer. But I still ferment in buckets sometimes and then I do a gravity closed loop transfer. Either way the keg is purged with fermentation gas.

Maybe the bite you tasted in the unfiltered version was yeast.

I have no doubt that the product can live up to this claim (as long as you don't exceed the alcohol tolerance, which is 16% so probably not an issue). Glucoamylase is a potent enzyme. A little goes a long way. It will turn everything in your wort into simple sugars that any yeast can ferment...