Like @Donoroto, I spent 30 years working for two German manufacturers. Also like @Donoroto it takes its toll. So, on to other interests.

When I do it, I let the wort cool a little bit while cleaning up but still dump the hot liquid into my fermenter. I also attach an air lock/bubbler without the internal piece, but replace it with a cotton ball soaked in Star San because there will be suck back as the wort cools. I have no proof...

First attempt at a blueberry cider. Nice color and clarity. undercarbed -needs another week or two in the bottle and maybe a bit too tart.

I agree. Although biotransformotion is a scientific fact, I’m not sure I can perceive any differences.

I’m going to try and clone a NEIPA from a Georgia brewery who gave me the malt bill and hop list, but not the hop schedule (I think if they did they’d have to kill me). So, I’m left to figuring it out myself. I’m going to add two hop additions - one at high krausen and the other around day 11...

I guess you’d call this the start of progress. My wife wanted some raised garden beds in the back yard of the new house we’re building. Landscaper wanted an arm and a leg, so I decided to DIY. Even though it was still pricey, I got a deal on cedar I couldn’t pass up. I forgot how heavy lumber is...

My first brew with an AIO, I used a bag Inside the malt pipe. My second brew was without. I found the bag didn’t make a difference because the grain bed acts as a good filter and the bag was one more thing to wash. Also, I found using the backside of a ladle to press down on the grain in the...

If you google “mash basket” there are plenty out there including More Beer and Amazon. They do say “hops“ in the description but in reality they are for malt...

Amazon

DIY neoprene jacket for my AIO. 1/4” and doubles up on the backside for 1/2” Insulation. Will it help? We’ll see. Online versions tout 10% faster heat up times and 50% less heat loss. my investment is $20 and an hour of my time.

Another option to consider while you’re honing your skills is bottling directly from your fermenter and skipping the bottling bucket all together. I started doing this several years ago. Less, O2, less cleaning, less time and more control over your carbonation.

Great second half but got tired of repetitive shots of Kelce and Swift. I know it’s not their fault and I feel sorry for them. But really, Mecole Hardman catches the wining touchdown and the next shot is TS being mobbed by her friends. I’m sure Hardman had family at the game.

I transitioned to an AIO from kettle-on-stove about three months ago. My water volumes remained the same. However, I don’t sparge.

No problem. LME can be frozen for long term storage.

I suggest going in a completely different direction since this is a milestone brew…… barley wine.

I say go for it with two caveats. Open the hops and if they smell like cheese toss and get new. The yeast also may be bad. You can make a starter to check its viability or just buy a new sache.

As @Craigerrr mentioned, you don’t necessarily have to cool your wort down quickly. It’s called the “No Chill” method. I utilize it more during the summer months when my ground water is very warm and it would be an enormous waste of water. I transfer hot wort into my fermentor and let it sit...

Chimay Grande Reserve was $1.25/oz.

Not a brewery, but an interesting concept for a watering hole In Downtown ATL called Pour. Give a credit card to open a tab and you’re issued a wristband. Tap the wristband to the tap and pour whatever you want - pay by the ounce. Seventy-five taps of beer, wine and cider. However, the...

CO2 is heavier than air. So, in theory there should be a protect layer when you open the fermentor. Does dropping in hops disrupt that layer? Maybe. But, like others I’ve never had an issue.