Recent content by mamajack

But he use it, Hoppy, as long as he doesn't open a commercial brewery with the same name! 😁

I call mine "Mixtape Brewing" because I love music and occasionally stream-dj from Tidal and create annual best-of playlists on Spotify and YouTube for friends.

This is great....what about Transmitter Brewing, OnAir Brewing or Transmission Brewing?

If you're going to be in Edinburgh when in Scotland, I can say I almost pitched a tent outside of the Guildford Arms, a gorgeous Victorian CAMRA pub. Great cask taps, jolly crowd, nice bartenders & hearty pub food. What's not to like?

I brew every 2 months for 6 beers a year in 2.5 to 3.75 gallon batches. After transfer losses I end up bottling 2 to 3.5 gallons. I don't drink much but I love to create recipes and brew, so I give bottles away to friends and neighbors. Once they give me my bottles back, I give them the next...

I've kind of had it with the recent cult of low oxygen brewing. Insane attachment to every little thing that might possibly introduce oxygen is really not fun plus equipment costs go up. Even darkish ugly hazies taste good, but I've made perfectly yummy WCIPAs without ever having heard the...

This thread is terrifying for so many reasons: dissolving towels, potential loss of teeth, general chem mathematics! 🤯😆 But +1 on @mosquitofeet: I use .025 grams Potassium Metabisulfite to dechloraminate one gallon tap water. Whatever reaction products it might add are so negligible that I'm not...

Very interesting! Seems like this makes logical sense from what I've heard about open fermentations before - more ester & other flavor compound production but the threat of oxidation. Thanks much for the update!

Hey @FoodScienceBrewer, notice this thread went dead before you posted comparative results on your beer. I'm curious to know what happened!

Hi Slev! I'm in Richmond/ El Cerrito!

I started with something a lot like "The Brooklyn Brew Shop's Beer Making Book". A meadmaker and professional baker, I swore I would not make beer unless I could make it from grain - I had no interest in extracts. But I was intimidated and mystified about the process. So I started with a little...

Style sounds a little like a cross between trad WCIPA and Brut IPA? Whatever happened to brut IPAs anyway? Seems like they're not really out there anymore.

Maybe noob question, but because of potential maillard reactions during boiling, wouldn't a decoction mash potentially darken the SRM value of a pils type beer more than is desirable or allowable for the style? Or would that only happen if you messed up and burned your decoction on the bottom? I...

Those are some darn nice looking pies! Lots of work. Nice job!

Omg Corky that sounds amazing! It reminds me that I soon want to make a green chile apple pie. So I guess we need a pie thread.