If I expect suckback, I use vodka in the airlock. Also use vodka on cocoa nibs. I'm an Irish Moss user, but an interesting conversation going on here.

If it is a wet area, it could be crayfish digging down to the Georgia red clay layer. That would explain the red soil. I have a bunch of these in an area of my yard under a pecan tree. Good soil aerators.

Good question I've wanted to ask but thought I'd look dumb. Usually, I allow it to sit after the squeeze and don't use the solids in the bottom. My bag is big enough that I can spin it down tight around the grain and give it one final squeeze. Amazing how much liquid you can get out.

I steep my black and chocolate malts at 140 F and add to the boil (refrigerate overnight and decant). This seems to take care of the bitter tastes.

A carbon and sediment filter was added to my cold side well water. Another Wards Lab test is likely needed.

I get mineral bitterness here in coastal Georgia. The water is okay for browns but really bitter for IPAs. After and Wards Labs water test, I went to distilled water for hoppy brews and it has worked well. Also, I add more hops after shutoff rather than during the boil. I found Cascade...

To add to the other good comments here. I started with a fryer burner and upgraded to a good banjo style burner that is far superior, no carbon black buildup, and even heating. I made a tinfoil wind screen to go around the bottom of the burner to keep the worst of the wind off and it does help a...

I have used only an ounce of high AA hops but usually use 2, especially a low AA like Cascade. I've been as light as 7 grams/5 gal of Magnum for bittering but that was less than desired.

I like to ferment and forget, too. Adding hops during the cool down works well for me. Cool to 170 (or less), add hops, and let sit for 30-60 minutes and cool naturally. This works well for Centennial, Citra, Mosaic, Galaxy... . I've even done a small amount of bittering hop and all the rest...

I was told to make a tea with the hop to explore the flavor profile. This has worked for me. You can boil and sample over a period of time, too. You can do what you were planning for the brew on a small scale. Brewing is my toy and I'll play like I want.

How much do you use for the next batch? Iv'e seen posts saying they pour the next batch into the fermenter no cleaning or anything. Never tried either method but they do sound interesting.

Coconut produces a lot of oil, too. My bride and I had a coconut brown on Maui that was good. Efforts to make it were not. My guess is flavoring was used rather than raw coconut.

Weevils are endemic and will get into any grain so we keep wheat flour, corn meal, and brewing grains in the freezer. The weevils even get into deer corn and bird seed so we buy these just before use. Anyone else freeze your brewing grains and extracts?

Don't think I'll ever do another fruit beer. The attempt at a pina colada demonstrated just how horrible a brew can be. The mango was at least drinkable but not great either. Noisy Bear wrote, "Keep it simple", and "Less is more". Best advice I've received on the BF forum.

HighVoltageMan and Donoroto nailed it. Pretty much word-for-word what I'd written from my limited experience as a mostly extract brewer. Around here, my crew like the additions at 170 F and let sit for 30 to 60 minutes and cool down slowly. Low AA noble hops seem best as a 60 minute boil...

True, and this is why I add it. My crew likes a bit less malt body, and it adds ~1% to the ABV. It seems to calm(?) the lactose in my porters, too.

This postage thing must be in our brewer gene. Either you pay a bit more and get free shipping, or lower prices and pay shipping. I fine myself doing most all discussed in this thread, like buying yeast packs in bulk, large enough order to get reduced shipping, and so on. Ritebrew is good and it...

You have described how I'm brewing with the C hops. Adding 7 g Magnum for a 45 minute boil followed by 56 g of Mosaic (Citra, Cascade, Simcoe...) @ 170F and letting it air cool for an hour (~150F) and then completing the cool down has been working well for me. Any hotter and I do get more...

Same here. I use painters tape at the handles to keep the harness on but remove them when I wash at the end of the brew. Putting the harness on with the carboy upside down makes it a lot easier.

So far, 16 batches for ~80 gallons this year. We have a big thirsty family. The most recent brews. Chocolate Porter #84 Galaxy #85 Cashmere #83 Cashmere #82...