This is up my alley but damn I don’t wanna do a vpn and have no idea how the US feds would feel about doing this, since technically participating in ddos is illegal. Should I bite the bullet and just get a vpn? Installed the program but don’t have it running yet.
Hell yeah! Sounds fantastic and like it’ll be a great beer to have on tap
That’s looking like a fantastic brew! Also complete side note your grain mill is absolutely adorable, the colors remind me of a watermelon lol
That sounds absolutely delicious! Never hurts to switch things up lol
Oooh whatcha making? And ahh yep, any time my friends ask about getting into home brewing I warn them they won’t have a brewing hobby, they’ll have a cleaning hobby that happens to give you beer as a bonus
Oh for sure, but where’s the fun in brewing if you’re not suffering at least a little bit lol
One way to find out, right? Thanks for the info though! Think I’ll play it by ear or maybe do the wood chips like someone else mentioned, at least until I get enough space for a nice wood barrel room lol
I’ll have to give it a shot, though, admittedly I love the idea of a barrel, just makes it seem fancy lol
I haven’t done wood aging yet, but it’s been something on the back of my mind for a while now. I’d love to get a 5 gallon wood barrel to properly age beer for a year or so, since I love barrel aged stouts. I also saw a few research papers on using ultrasonic cleaners to rapidly “age” spirits and it’s something I’m trying to justify giving a shot, albeit I don’t have a lot of space for a new gadget so that’s been the limiting factor of me not trying it yet lol
I am aware of the toxicity of hops when it comes to dogs (hours pitting up a fence around my hop plant will confirm lol), but I also appreciate the heads up and it’s always good to have the info out there for those stumbling across it! That being said, I only use the grains from the mashing process, well before hops have come into contact with the wort. Thanks for putting the info out for others who may not know and keeping all the boopable snoots safe though :)
My girlfriend loves it! Just note that when I do beers I rent to do high abv beers, I think this batch the potential alcohol is around 12% abv, at least according to beer smith. So you might need to tweak the amount of base grains or added brown sugar to suit your tastes. If you end up making it lemme know what you think of it!
My friend if I can make liquor out of flamin hot Cheetos, a bit of burned mash is nothing to worry about! If you ask me what makes a good home brewer it’s the desire to make something and the ability to do a very large amount of cleaning lol. Besides, you never know, maybe the charred mash might result in some tasty dark Carmelized notes in the beer :) as they say: relax, don’t worry, have a home brew.
Apologies if you don’t use freedom units, feeling a bit lazy after unwrapping a ton of jolly ranchers lol
Mash, 1 hour: 13 lb 8.0 oz - Pale Malt (2 Row) US 2 Ib - Caramel Malt - 60L (Briess) 1 Ib - Rice Hulls 1 Ib - Brown Sugar, Light Brown 6 sweet potatoes (notes below) Pumpkin (notes below)
Hops: 1.00 oz - Magnum Boil 60 min 1.00 oz - Saaz Boil 15 min
Spices/additions: 1.50 oz - Ginger Root boil 10.0 min 1.00 tsp - Irish Moss Boil 10.0 min 1.50 tsp - All spice Boil 10.0 min 2.00 Vanilla Beans Boil 10.0 min 1.50 tsp- Nutmeg Boil 10.0 min 1.50 tsp - Cinnamon Powder Boil 10.0 min
Yeast: 1 pkg - California Ale Yeast (WLP001) in a 1.5 liter starter for 24 hours
Notes: 1/2 pumpkin roasted two hours at 375F with light coat of brown sugar over top added to mash for one hour 6 sweet potatoes peeled, diced and turned into mashed potatoes added to mash for one hour.
Appreciate it! And hey maybe the blue razz gnomes are holding onto the supply of delicious artificial flavored sugar and we’re on a quest to slay them and allow all the folk to drink it and be merry. (There’s a reason I’m not the dungeon master in my DND group, I’m not the most creative)
Dog tax. 
Oooh, glad to hear it worked out for you! And hmm, mead may be the one thing I haven’t brewed yet, but biggest things are always sanitize and write stuff down. Best investment you can make equipment wise in my opinion is something to control fermentation temperatures; hot side is easy, cooling stuff down is a bit more expensive, typically a spare fridge. It’s definitely worth it though, it made my beers go from “oh these are good” to consistently some of the best beers I’ve ever had.
Funny thing is I actually made milk wine (called Blaand) and it’s actually similar to white wine. That and the one gallon i made giving me enough cheese to last a lifetime, I dunno if I’d be able to pull off 5 gallons. The fun dip someone else posted is looking mighty tempting though…
Ooooooo. This might be the vibe lol
Only way to find out is to fuck around, find out, and post your results 😅
Just signed up for proton VPN as well, my PC is on 24/7 so I’ll have it running non stop. Thanks for sharing this! Glad I can help the cause out.