As long as it's boiled in some water so it was pasteurized before adding, I don't see why it would be a problem. It's not quite the same as back sweetening wine when you have tossed in stuff to murder all the yeast and bugs so you would want to be careful like that. (Although you could do that in be...

Those are a bit taller than the shelf I ferment on, although it could be adjusted. But I do really like that my current fermenters have wide bucket like openings and that I can throw them in my dishwasher. Going back to a narrow opening and more difficult cleaning would be a bit annoying. Pressurize...

Thats pretty much what I did for the dopplebock. I just did a separate mini mash in my old pot and then boiled that on my stove while I mashed and then boiled the other in the M&B, and then combined them all in the M&B when the volume allowed for it.

1/12/23 - 6 gallons of cream ale. 1/30/23 - 6 gallons of no boil no chill frankenlager / IPL from hell. Or something like that. 2/26/23 - 6 gallons of session IPA. (citra/mosiac) 3/13/23 - 6 gallons of an attempted Anchor Humming Ale like substance. 3/30/23 - 6 gallons of West Coast style IPA using ...

I bottled that Dopplebock, it's so smooth... it' going to be awesome, but also it's going to mess me up, the smoothness hides the fact that it's near 10% ABV. So for my last beer of the year, I brewed a 6-gallon German SMASH "IPA" to use up stuff I have around that needed to get used up. 1...

Kealia wrote: ↑Mon Dec 19, 2022 5:00 pm Man, I hope not!

LOL, I could try to make Zombie Braggot I suppose.

Zombie Dust Clone and Braggot. Not at all similar.

That's interesting. I've never really gotten anything out of mash hops, *except* in those Nordic farmhouse style no-boil beers I made a while back. I'm interested to know your thoughts when done.

I'm drinking that Hopped Session Braggot that I made by the seat of my pants. At first I thought I didn't like it when it was right out of the fridge cold. 'Twas bitter but not in a not in a "good hop bitter" way. But I let it warm up a good bit. 50ish degrees or > and this is actually qui...

Sounds amazing! What's the expected ABV? Don't you usually do low ABV beers for carbs and hydration? Yes, I normally do low ABV with the exception of some Belgians, but in winter I sometimes make strong beer of other styles to sip on. I have lots of low ABV in my pipeline, so I can let a big beer l...

I brewed a really big Doppelbock. It called for 19.5# of grain. That no way, now how, nada, eh eh, and so on and so forth fits in a Mash & Boil. So, I mashed 6# as an oven mash in my old school pot I probably last used for brewing when I had LBKs, and the rest in the M&B. I boiled down the w...

FWIW, Northern, Midwest, AIH, and Austin all have AG kits as well. They tend to default to the extract ones, but the AG ones are there, usually cheaper. Northern for sure also has the full recipe listed as a PDF you can download, I think some of the others do have full recipes as well. Now all of th...

Probably an instant pot on the yogurt setting would do a good job and keep it moist. That's how I make all sorts of fermented rice batters (Dosa, Vadi, Uthappams, Idlis, that sort of thing).

Oh, and I bottled my Scotch Ale.

Natto is very much an acquired taste. It is very good for you though. I think you can even get Natto ice-cream in Japan.

I do both these days. I used to be able to get ingredients cheaper then kits and rarely bought them, but most places now don't allow discount codes to be applied to grains, so now kits are often cheaper with a 20% discount. I sometimes will make the kit, but sometimes I buy some kits and then repurp...