Yep. I remember them well... Around here we get a short, maybe two-week, plague of fruit flies, then they're gone. Our wasps and yellowjackets seem to have packed it in for the winter.

It is not fake news, just likely not much of a factor at our scale. And if it gets to be a problem, we can always naturally condition or bottle our beers!

Our homebrew club worked with Lallemand testing it.... Most of us got LOWER than expected attenuation - somewhat higher than English yeasts, somewhat lower than US ale yeasts. I'd be concerned - the attenuation you mention is in the Saison range.

Welcome!

Hey! Who you calling hairy!

Isn't a cold IPA what we used to call an IPL (India Pale Lager)?

Do you have a refractometer? If so, start taking readings every two or three days, the correction doesn't matter since all you are looking for is a change of gravity. If it is not changing, you may need to repitch. If it is going down very slowly, the yeast is doing what it normally does and...

Unless you're using lab-grade equipment or you're brewing very big beers, you can't measure the difference between the two scales. My suggestion would be rename the units to Plato/Brix.

Only if the caramel flavors become detectable or the beer becomes sweet, as mentioned, we don't get recipes when judging. The style guide calls for toasty malt, no caramel ever foots that bill, instead the Vienna - Melanoidin family are what gives those flavors. A touch, and you say 2%, might...

As Ben would say, let her buck. It should finish much drier than that. And it will take a while to get there.

Aurora water is pretty darned good.... I went to RO water some time back but had good results brewing with city sources (dechlorinated, of course). Our water makes excellent Ambers with no added salts.... But as a beginner, I'd advise you not to worry too much about the water. It's a low...

Next up is my Kentucky Common.... Brewed it professionally a couple weeks ago, time for a batch for myself.

That you're happy with it is all that matters. I beat up on two Marzens last night for their use of crystal malt, though.

Off to judge in a competition this evening.

True that! I'm still betting on spam.

Definitely! We've met Mentor and his wife on a visit...

I have a feeling the English word "excitement" is a false friend in whatever language he started in.

True that. Still, there's chit-chat and there's, I'm not sure what this post is, coming to a brewing website to bitch about a moving company.

Hat das etwas mit Brauen zu tun?

That's because once the grain has converted and the enzymes denatured, there's nothing left but for the bacteria to take over.