Update: after cracking my glass induction stovetop with 7 gallons of water in my kettle, I've been (rightly) banned by Mrs. Richbon from brewing on the new stove. I've done 30 brews using the old stove and lucky 31 was the one that cracked the top. Now brewing on a stand alone 220v induction...

5.5 gallon BIAB batches on an induction stove with an 8 gallon pot. I usually "sparge" with an extra gallon of brew water to reach volume/gravity.

Looks like this will only be a problem for your beer if you regularly include barley leaves in your brews. ;)

I went down this rabbit hole two years ago and dug through what the internet has available. The best info I found were multiple podcasts about ESB and interviews (with John Keeling ex of Fuller's) over at the old thebrewingnetwork.com. They go over the recipe and process in detail in those...

Best Bitter fermenting - trying a partially open fermentation.

Another vote for the Imperial Pils. Heavy Seas near me used to make a great one ages ago "Small Craft Warning." 7%, noble hops, and according to their website, they're bringing it back as a seasonal beer for spring/summer in a few weeks. Maybe it's a trend? ie., it's the new hazy, bro ;)

8 in 2025, which is down a bit from 2024: 2 Helles 1 Vienna Lager 1 Cal Common 1 Amber Ale 1 WC IPA 1 Strong Bitter 1 Kolsch

Early morning brew day - "mid-Atlantic" IPA in the fermenter.

Terrible news for the employees and sad for the loss of some classic beers. I've been a Dead Guy fan for at least 20 years. I just had one on draft in Cleveland's Little Italy and it was great. I guess that one was my last. :( I'm sure I'll be trying to brew a clone sometime soon after I try...

Thanks for the feedback and tips. After making this semi-hoppy amber ale, I'm psyched to go full IPA. I think my next brew is going to be a WC IPA - something along the lines of Maine Beer Co.'s "Lunch," which is a go to for me. I'm planning to go heavy with the whirlpool hops and dry hop in the...

Burn The Witch! LOL! :) I'll have to experiment with dry hopping at some point. I have been a malty guy in terms of the beer I make, but I love hop forward also - I just generally buy those because I thought it would be too hard to do. I'll think my system is probably a little more likely to...

I made a hoppier amber ale in September where I used a significant (for me) amount of hops (about 1.5 ounces) added to the kettle while cooling the batch. I added the hop stand charge at 160F and then cooled it to transfer temps (for me 80F) over about 30 minutes with an immersion cooler running...

Amber ale fermenting happily.

I use floating dip tubes like @Yooper 's for serving. Haven't had a clog issue in 20 or so batches using the floater, but I also don't typically dry hop. I haven't been using gelatin and have pretty clear beer within 2 weeks for lagers.

You should be happy with the 2-1 first leg from Friday against Coventry. I've had a soft spot for Sunderland after seeing their mini-series on Netflix. Seems like a great fanbase that really suffered through a lot with fickle ownership. They had an American playing for them for years also -...