Recent content by teberle

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I enjoy cooking, but I am often limited by what my family is willing to eat. I prefer intense and unique dishes, but the family is either less adventurous or have ingredient limitations. Time is also a factor these days. I voted for the most broad answer but in reality it isn't "all the...

Thinking about trying a 1 gallon batch extract brew similar to the one from basic brewing radio (15 min boil single hop ipa)

CBS Carolina Breakfast Stout - based on KBS used as many NC sourced ingredients as possible Counter culture coffee that's roasted right behind where I used to work Videri dark chocolate made made downtown Raleigh Midnight moon moonshine (half barrel aged by me, half cherry infused) All the...

IPA glasses, pretty cool almost forces more beer in my mouth

No da hop drop and roll. Pretty good, but not sure it matches the hype.

High concentration hydrogen peroxide could be a solution. I use ~3 mL per gallon of 29% a couple times a month to keep my hydroponic system algae free. Shouldn't be a problem with copper or stainless.

Hops!

Miller lite was the staple beer, but some of the standard imports would get mixed in here and there. Probably more whiskey than beer though, which I still like but 90% of my drinking these days is craft and and homebrew beer.

I've given it away for slug traps. It's gotten rave reviews for that purpose and I don't feel like it was completely wasted.

Scientist R&D Program Leader for a major Ag biotech company Brewing is like lab work that I used to do but I can drink it when I'm done, so it's fun.

Ipa/saison hybrid with orange peel, coriander, pepper, and cardamom. Hopped using 1 oz simcoe @ 60 min and 1 oz each Amarillo and saaz @ 10 min. 4 gal with us05 and 4 more with 3711. Sitting around 66 f in my chamber. Excited to see the difference between the two yeasts.

Lagunitas day time Founders all day ipa Stone enjoy by Lagunitas sucks Green flash citra session Founders KBS

scaled this for a 3 gal batch. used sa05 1 week primary (1.040 down to 1.008), dry hopped for 3 days and cold crashed for another 3 days. kegged and force carbed. after 2 days aroma and taste are pretty consistant with the original, just fresher. going to give it a few days in the keg and...