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Thanks I’ll have to try that

I usually aim for right about 3%. Their site says 1-5% and I think I arrived at 3% by going in the middle of that. I just about always do that 3% rounded off to an even ounce, give or take. I do different mashes for different beers. I took to doing a mash out step at the end, usually...

Victory malt is a standard ingredient in almost everything I brew. All of my recipies usually have a half pound. Carapils is the other one I swear by. Breiss says about 3% for added head retention and lace. And yes, floor malted Warminster Maris Otter is fantastic especially for British...

You have to get chat gpt. Its a fee, like $20 a month

And I started calling my barleywine Big Fist years ago. A play on Sierra Nevada Bigfoot. Again I asked AI for a label with a boxer or wrestler punching an opponent in the face.

I posted this one in other threads. I had been naming some of my beers after Beatles songs. My favorite was the Imperial Stout I call Back In The USSR. Our cat Ziggy passed before Christmas last year and I asked AI to make me a label for that beer with a Russian blue cat wearing a Russian hat...

I played around with variations of Pin Up Blonde

So bringing back this thread from 2009 - what is the current thinking now that we’ve entered the days of the low carb beer craze? My wife wants the low carbs. Here its about $22 for a 12 pack of Michelob Ultra or Modelo Oro or about any of them. Seems we could do it cheaper? White Labs now...

You can drop the mash temp even lower - 147, 148. If you can do a step mash that helps. As others have said, you can replace some of the grain with 100% fermentable sugar. I probably wouldn’t go more than about 10%. Also really build up your yeast. Make a big starter or I usually brew...

I heard recently of people using malted corn instead of flaked. A guy in our club brought an American lager he brewed with malted corn to our last meeting and it was very tasty, probably the best beer there. I haven’t looked at malted corn but now I think I might.

I either bottle a batch or keg it - I don’t ever brew big batches and bottle half/keg half etc. Over the years, just about ALL of my problem batches have been bottles. I’ve had ALOT of infected bottle batches. I’ve had very few off, bad, or infected keg batches. There’s so much more that...

When I was younger in the 70s, my parents used to take us to a campground in Virginia for vacation. And on more than one occasion, we visited Busch Gardens down there. I distinctly remember having the Michelob Classic Dark in the Festhaus there listening to the oompah music and watching the...

Yeah you made it closer to a lager. But that’s the thing with cream ales - they are a hybrid style. What differentiates a cream ale from a blonde ale? Much has been written about using 34/70 at ale temps - and I think that would be a perfect choice for this. You could even go 65 degrees next...

Brewing with the seasons. I love it. Wish I had it together like that.

Couple ounces of rum and a cigar. Oliva Connecticut Reserve

I envy you for that! We just don’t usually see it here in the US. I see very little British beer except for stuff like Boddington’s in nitro cans. Fullers London Pride or ESB are around in 4 pack bottles. Bitter is rare, Mild here is non-existstent. Even Bass ale which I used to see all the...

They’re all over the place and they’re not even consistent with each other. One brewery’s Best is the same as another brewery’s Ordinary. Another brewery’s Best is the same as somebody else’s Strong.

I have Simpsons Best which I like alot. I also have some Warminster Maris Otter which is floor malted.

Well, I have a whole thing with hops. The hops we’re buying and using now are last year‘s harvest, right? Harvested when, packaged when, shipped how, stored how? Even if they’re 6 months in the package they’ve most likely lost some. So when you’re getting hops that say 8%, are they really...