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That’s kind of a funny chart. Im going to start referring to my ideal BU/GU as “in the yellow”.

I’ve never used strata but everything else looks like a tasty beer. I love this “style”.

It’s how my “infections” go away. Or, at the very least, how I wish they did.

Welcome. What are your post university plans?

I’d keep the late addition hop quantity the same. If that equals a less than desirable IBU then I’d make up for the IBU deficiency with more early boil hops. I’m more inclined to treat my early hops as the IBU contribution and late hops as the flavor and aroma…within reason.

Doesn’t look or sound good. I find that the disappointment rate of a restaurant hamburger very high. It doesn’t stop me from trying but I’m frequently let down. On the other hand, the disappointment rate of my home grilled burgers is very low. And a fraction of the cost.

If her daddy's rich, take her out for a meal. If her daddy's poor, just do what you feel. - Mungo Jerry, In the Summertime This was the first line that came to mind. I know it’s not very PC but it’s a song with a fun tune and it’s from a “peace and love” era so I’m going to take a charitable...

Welcome! Cider can be very easy or very hard. I go the very easy route and always have one on tap.

Over pitching isn’t really a problem unless you’re consistently doing it over multiple generations. When you over pitch, the yeast don’t generate new cells. So overtime, you get an aged colony that isn’t producing the flavor profile that comes along with all the lifecycle stages of yeast.

That’s a different story. There’s a small distilling group here. These knowledge people can probably point you in the right direction. Despite's having done a few batches of barley distillation, it hasn’t been my thing.

Welcome! Stay away from peat smoked malt!

I use this yeast a lot. My routine is one pouch fermented at 62. It ferments fast, clean and neutral. Save the second pouch.

that’s an understatement! I did a lot of scrolling. It looks like a really neat product. I’ve added it to my growing retirement wish list. Good luck. I hope you find a happy buyer!

I don’t really know. Maybe on par with other strong spices, grains of paradise. I’d look up those discussions and use that as a jumping off point.

Sure, a little citrus-y. I don’t get those big grapefruit flavors from Amarillo that I get with cascade or centennial and find Amarillo more pleasant but there’s citrus there. Also, I think a touch of honey could work but it might clash with the hops. A little bit of honey as fermentation is...

How do the “staves” seal so that there’s no leakage? Are they pressed firmly into a gasket lined cutout?

I think, in many peoples minds, rye beer = rye bread flavor. Caraway is likely the missing link to make rye beer taste like rye bread. Now, how much caraway to use? I don’t know. I’d start low, unless you absolutely love the stuff. Spices can easily dominate a beer in an unpleasant way.

I like a hoppy wheat beer despite having not brewed one in about 10 years. Here’s what I’d do: 50/50 wheat and pale 2-row Amarillo hops 60-70% of IBU’s @ 60 minutes 20-30% of IBU’s @ 10 minutes Remainder of IBU’s @ FO It’s tasty, refreshing, hoppy and wheaty. Simple is often better.

Oaking light lager seems to be gaining steam. I listened to the “Drink beer, think beer” episode with Jack Hendler, author of Modern Lager and owner(?) of Jacks Abbey. There was a little discussion of wood/foeder/pitch lined barrels/etc aging. I might be making up words that weren’t said so...

October of 2023? This baby doesn’t even have teeth yet.