Some rain but more of a steady drizzle. Fires are now 75% contained. The hunt camp is not threatened at this time. Smokey still, depending on the wind direction. Friends are just getting back and picking up what remains. A friend lost everything except a trailer, tractor, and the saw mill...

We went from a nice day to evacuating schools and friends homes going up in flames. Fire is crazy, and it proved that here in south Georgia. After the initial shock and scrambling to get friends situated and safe, the pace changed to letting them get over the shock while waiting to get back in...

It was. Will do it again!

Returned home to the south Georgia fires. Just getting back to normal. Thank you for the fine hospitality and great food. We tried all 8 brews and tried the first sour I really liked. Neat place and you all should stop by if you ever are on Tybee Island, Georgia.

Back River Brewery? I do need to make the pilgrimage up there with my boy. Likely would be the third week of May.

A lot of moonshine still brewed in southeast Georgia. The folks I know doing it have small setups and doing it for personal use. But I'm sure you could find some rather easily if you had the mind to get some. In economically struggling areas, it is not unusual for folks to depend upon fishing...

Nylon bags work for me at any point in the brewing and they are reusable/squeezable. As mentioned, some Irish Moss seems to help, too. The hops usually just get dumped in at any point before the ferment and I use a strainer to catch the hops. Bagged late hops used during the cool down sometimes...

Between doctors and three surgeries, I strategically fit a few brews into my schedule. Tried to jam all the medical stuff into one miserable year. Finally nailed the Chocolate Porter which was inspired by the Chocolate Taco by Hi-Wire Brewing. Simcoe #94...

Perhaps with the exception of Lactose.

After adding .5 oz for 60 minute and 20 minute additions, I threw in another oz of Cascade in a bag at shutoff and put it in to ferment for the duration. The batch was cooled rather quickly and Safale 05 pitched at 73 degrees. I've had a hankerin' for a Cascade Pale Ale and I think this will...

I use Irish Moss the same way you do. The first thing I do on boil day is measure out 1 teaspoon of Irish moss and put it in a small glass bowl with ~1/2 cup of warm water (stir occasionally). By the time to add to the boil, the liquid has a slimy feel you want with a polymer that will grab the...

Agree on the chloride/sulfate ratio. I had the Wards Lab Brewers Test done (well spent money) and it told me what I had already learned. My water is good for dark brews like browns and not good for IPAs. Distilled water works, when needed. The advanced brewers know what to add to fix the balance...

I'm down south, a mile from the heat of hadies, and was told from the start to use only dry yeast or be prepared for failure. Don't know where you are, but it has been good advice. Even the brew store 75 miles away recommended against it because of the distance. Many others told me the same.

A bit of a mango note but very hard to repeat the result on my part. Might be the hops or something I'm failing to do consistently. These three hops are among my family's favorites, along with Simcoe.

Usually 30 minutes because I add the most hops at or after turnoff (170-180 F) and let them sit for 30 to 60 minutes. The wort ramps down to ~ 150 F and I cool from there. A full 60 minute boil for porters, amber, and dark beers.