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The Deorhord

I always assumed the stem was to help you cradle the glass in your hand so that your hand will warm the beer and release more of the aromatics — like an overgrown brandy snifter. Edit: a picture for reference: https://images.app.goo.gl/3P31BSKrAc5jRoyF8

My most recent batch was an "kitchen sink" Saison with BE-134 and the ends of two or three random bags of DME.

So think about other stuff she does drink. If she likes Sprite, for example, do a quick-sour wheat beer with Lemondrop hops. Or ... you mentioned she seems to like sweetness — have you tried a British-style yeast? Esters can give an impression of sweetness even with a lower FG.

I added ~250g/l of a 50/50 mix of sweet and tart plums to a PhillySour batch. Got pretty good results. (I added Brett at the same time; so I got pretty different results from what it sounds like you're assuming for.)

What other flavors does she like? Try to riff on those. For ex: My wife likes coffee; so she often likes stouts or porters that lean into the coffee notes.

I like Willi Becher glasses. Sort of all purpose but more visually interesting than a shaker pint.

But every cuisine is a fusion cuisine. Even the quintessentially boring English cooking is a mix of Angle, Saxon, Celtic, Norse, and Norman French traditions.

Styles are useful descriptive points of reference. Like the jargon developed by any community of interest, brewers need a shorthand to communicate. But no one should feel wrong for brewing something that doesn't fit a particular style. A lot of my recipes start with an idea or concept .... and...

Am I the only one who thinks that sounds like it could actually be kinda good?

I use 34/70 in a lot of ales. It's cleaner than US-05 at ale temps.

It's de Hoge Raad voor Ambachtelijke Lambikbieren (the High Council for Traditional Lambic Beers). https://www.lambic.info/HORAL

Styles are descriptive, not prescriptive. Unless you're trying to join HORAL, brew what tastes good to you using the technique that works on your equipment.

I've been slowly building up my connection of small kegs (2 - 2.5 gallon) with the same idea.

That's the scary thing about pressure — there's (usually) no way to see it.

I'll second the utility of a good postage scale like the one linked above. I have one that goes up to 50kg that doesn't auto-off. At room temp 1 L = 1000g of pure water. So a 1.050 OG -> 1050g/l wort. The math is stupid easy in metric.

I think it lends credence to the spike in 2009-2011-ish followed by a return to 2004-2006 levels. I wonder what you'd see if you charted AHA membership over the same period.

If you change your term to "homebrew", the result is a peak in 2009 and then a slow drop that stabilizes at basically flat from 2004. But "homebrewing" is a steady drop since 2004. However, "how to brew" is a steady rise since 2004. I think there's a lot of noise in the data.

How old were the rubber grommets on the swing-tops?

It goes away if you shake the bottle. So I think it's something in the liquid. If it were just the glass thickness, wouldn't it've shown up in the unprimed bottles, too?