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21646 2g saison 2g stout 2g ipa 4g cream ale 5g pineapple hefe 2g amber 2g peach ale 2g tripel 12g saison 2g dark ipa 2g winter ale 2g lager 21701

I kegged mine last weekend. During keging I added 2 quarts of pineapple juice. It smelled amazing.

Disagree. Physics is funny which is why I love watching the 3 stooges.

Wow I totally forgot about this thread. So they are good hops with a bright lemon flavor. They made good saisons. I wouldn't sub them for cascade though. I think cascade has a bit more depth of flavor that'll lemon drops.

I just brewed my pineapple hefe over the weeknd. I plan to add pineapple juice when I keg.

Ballard is loaded with breweries. If you can make your way to them, I suggest maritime pacific, Reubens brews, peddler, and Bad Jimmys. Otherwise there are a ton of good bars you can grab a pint from.

Why do we even have to pay for yeast. I got a nice culture in my belly button that ferments just fine.

I've had the same problem the last few days. Basically it's a waiting game. I come back to the app after a couple hours and it works fine again. About a week ago it wouldnt get past the connecting to server step. I had to reinstall because of that.

Make sure you sanitize everything with Raid. I hear boll weevil infections are the worst. Basically makes the beer unchewable.

In a home depot, for less than 15 bucks.

Booyah! I've been brewing that way for almost a year and a half

Almost every batch is a different style so I have a lot of variety. Sadly I can't upgrade to 5 gallon batches due to the size of my apartment. I have a 3/4th size stove which can really only boil about 4 gallons max. I've resolved to brew less frequently so that I have more free time for other...

My batches only make between 14 and 20 bottles. The downside of small batches.

I decided this weekend to take a break from brewing. I've brewed between 2 and 5 gallons every weekend since the beginning of January only missing one weekend due to illness. I love brewing and have been making enough beer to supply my wedding when all my friends and family are in town. Brewing...

Lactose doesn't add any appreciable sweetness. It's most notable character is that it creates a silky mouthfeel. It gives the milk stout the notable smoothness that people look for in the style. I would add some munich malts to your steeping grains to boost the mouth feel.

Awesome! Thanks! I've been having trouble with efficiency and I wasn't certain how long to let the sparge sit before draining. What's the hottest temp I can run without extracting tannins in the sparge?

Flavors don't change during conditioning solely because of yeast. There are other very slow chemical reactions happening that can also change the flavors. That's why barleywines mellow over time.

Most of my saisons are gone in a month. But luckily have a ton bottled at the moment waiting for this summer. I'll truth your statement come this summer.

English style amber ale, red Belgian tripel, and a cream ale based on the cream of three crops recipe.

I would love to see the spaghetti squash recipe. My wife loves spaghetti squash so it would be fun to make a beer out of it.