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Word. However I am partial to the artisanal beef jerky that pops up from time to time.

Thanks for reading!

In the business we like to call this an "inexpensive" combo! Cheap just cheapens the whole thing :) Thanks for the burtonization-splanation!

Thanks, Kathy!

The brewing process is only as difficult as you chose it to be. That is why it is an amazing hobby.

Thanks for reading!

Very informative! I just did my first public competition this passed Saturday. I wish I had brought some cool stickers and a chalkboard menu with my beer name on it... actually I wish I had read this before today. Next time, I'll be ready, with more than just my beer and presence. Thanks for...

I got straight up banana bread from fermentation around 80° with the 611. It is good, and actually very clean. But the aroma is bready banana.

Sick, bro! Small area brewing knowledge is essential when living without a yard or private garage. I feel your pain. As long as everything is organized all is well in the household.

Recipe is: Belgian pilsner: 85% White wheat malt: 10% Caravienne malt: 5% East Kent Goldings: 1oz. 60min Willamette: 1oz. 60min East Kent Golding's: 1oz. 10min Whirlfloc: 10min WLP611: most of 1 vial pitched @80° Appearance: pale-gold, clarity is good Smell: funky, Belgian...

I will be racking to secondary on my next day off and bottling a few. Normally I only primary, but I got a little backed up. I finally have a saison recipe that I like, so I am sitting on 15 gallons of saison with varying yeast strains in each bucket. Not a bad problem to have, I guess. I will...

Nice article! I thought it was going to be about growing hops, but this is much better. Although, I have read that hops are fairly easy to grow. I have been doing nothing but saisons for my past few batches and have been thinking about what other flavors to do, so this is right up my alley.

Yes! That's awesome! Inspirational too. I commissioned SWMBO to do a label for one of my beers, she knows how to do all the fancy computer stuff in this family. Maybe I can start making some on my own now. I love the encouragement of the “Removing Preconceptions and Self Judgements" section...

Provocative writings, article and comments equally. I have gone through the methods starting with extract and recipes from my LHBS, to 3 & 5 gallon BIAB to 5 gallon all grain up to 10 gallon all grain in the past 3 years. While extract is the easiest, it is the most expensive in my opinion, even...

I am currently doing my saison (1.040 og) recipe with WLP611fermenting in the mid 80's. It took off in less than 12 hours and smells like a straight up hefe yeast with no sulfur. I pitched most of the tube, but I saved a little, maybe a 1/4 tsp. And pitched that into a 1 litre starter and that...

I used to do the double kettle BIAB on a newer electric stove. It worked out for the most part. Mash in two kettles and then transfer it all into one for the boil. I pulled that for about 2 years before buying a propane burner for my balcony. No yard or garage here either. Cool brew bags are...

I have not posted it, but it is pretty basic: pilsner, malted wheat, and caravienne. Some low alpha hops. I used Willamette and Styrian Goldings. And then fermented with Wyeast 3711at about 80°. It got unorthodox when I used the smashed frozen strawberries to help cool the wort down after the...

Nice article! I did a strawberry saison a little over a month ago and I literally just killed the keg. I didn't even give it enough time to mature. It turned out really well, and I am brewing another batch today. I second the opinion of carbonating and before deciding if it tastes right. My...

@dodefey sorry for the late reply, but if you're still interested the other book is Beer, Food, and Flavor by Schuleyer Schultz. I also use my knowledge of cooking and utilize beer as almost a seasoning. Essentially You can chose to cut through the flavor of the food or double down. A fatty...

Thanks for reading! I didn't know this got posted up, I totally missed it.