That’s a beauty.

:D Funniest skit ever.

+1 Just another point: Certain yeasts will do better at warmer temperatures than others. Check the temperature range for the yeast you are using.

I’d like to get me a bit of that. Looks great!

Stout In the background, Q1 Belgian Pale from @Zambi finishing up.

I think you should listen to the one who likes their IPAs less crystal, because that person is right. :D j/k I think it’s a good compromise, though at 5% I don’t think the Munich is going to show. GP is going to dominate. What yeast? Chico?

Nice and easy brew day. 1.052, right on the button. Pitched at 64F, a smidge cool but should be just fine.

Looking for any last minute tips for massaging the best character out of M47. I realize this is all relative to the drinker, but I’m looking for a finished beer that can only be described as Belgian. I’m assuming 90% of this is going to come down to how I handle the yeast. My batch will be...

https://www.brewersfriend.com/homebrew/recipe/view/1363286/street-corn-lager The inspiration was Mexican Street Corn. So Mexican I suppose. Pretty simple recipe. The fun dial to turn is toasting the corn malt. How much? What temp? How long? I’m not a big yellow fizzy kind of beer drinker...

Nice color. Have to say, a 60-70 /- is a beer style that is so tasty and crushable that I’m surprised it’s not more popular.

Kicking the keg of Street Corn Lager. :(

High praise to the person that can stare down their demons and kick them to the curb. Bravo! All the best to you and your family going forward. Hope to still see you around every now and again. I'll miss all of those great posts of yours about how you grew, harvested, germinated, dried...

My college aged daughter is a Queen fan, into the big arena hits and Freddie Mercury bombast. She can’t understand why I don’t like those songs and I tell her it’s mostly because I’ve heard them all at least a gajillion times and I’m just tired of them. One night she asked me, “Don’t you like...

Ok. So that's a bit of a different scenario than I originally thought. If your beer is indeed starting to ferment, there is really no harm in opening the lid to take a look and see what's going on inside. In your case, I would absolutely do this to confirm you are seeing krausen and nothing...

So you are seeing no signs of fermentation a full 4 days post-pitch? No krausen, no air-lock bubbles, no temperature increase in the wort? Nothing? I've never used Philly Sour but I find this hard to believe. You didn't pitch the yeast into the wort while it was still hot did you? Dry yeast...

The amount of Carafa I'm using for my batch size is 1oz. Just a bit of fairy dust to push my SRM from ≈ 4 to a little over 8. It won't change the flavor and I certainly don't need it. I'm only using it because I have a mental picture of the color I want to see when paired with the flavor I...

Love seeing all the interpretations of this beer so far. You all are killing me! Fingers crossed; I will be brewing Q1 this Sunday morning. Finally! I'll try and stay as close as I can to the original post. This is what I have planned: 90% Dingemans Pilsner 4.5% Dingemans Aromatic 4.5%...

Nice. I had an IPA planned for May/june. This is it!

1. Definitely lean on SO4 (Gypsum) as Minbari says. Exactly what value of SO4 is a personal choice but 100-150 is not unreasonable. You will want some Cl in there as well of course. 2. HCO3 is never a target. You are correct that you can ignore it. As long as your pH is in line, you are...

Getting a UK session in! :D