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Of course there are other problems. You’re talking about downtrodden people who may see no future beyond next week, let alone in their old age. Consumption goes down or just consumption through legally controlled avenues? There is a black market for tobacco, there’s one for booze (plus many...

Thieving pricks, those angels.

If they are PET, you can let out some gas and re-tighten. Best done after chilling overnight. Before you do though - Brigalow kits have artificial sweetener from memory so 1.004 might be OK. Juice based cider, no additives should hit 1.000 or below. Are you opening these super cold and they are...

And I don't want you to go blind

Agitating finished beer can accelerate staling reactions.

I usually only drink one at a time. Often followed in close succession by another, but still one at a time. There are exceptions to everything.

Don't shake. Gently upend once they are room temp to get yeast back into suspension.

Indded but it does create a class division between who can afford their chosen vice and who can't. Same with exorbitant taxes on tobacco. I seriously doubt actual problem drinking will diminish significantly. Maybe the kids of the kids drinking this stuff will just get less to eat because...

Undoubtedly. Arguably much less than the act of opening the lid and casting particulate matter into your solution. As I suggested, doing into a co2 rich environment (active fermentation for example) may reduce that.

If you open your vessel and drop something in - yes. From the process rather than from the hops themselves. In a pressurised ferment, that risk is minimised, keg hopping a pressurised keg likewise, dry hopping a still active ferment same (although co2 can drive off volatiles if theyhave...

Tip it if it turns. It may not. BDD is on the money

Ale males are rowdy when pissed.

Taste

I don't know how robo operates so I can't answer. Keep it simple for this one - go single infusion around 65/66 I reckon. Like I said recently in another thread - there's no dog's balls in the recipe so have a go. If you look after it it will taste good and on point.

Manticle said drink before it changes. Definitely ditch after. And clean with nuclear precision and vigour.

I know nothing about Santiam but Styrian Goldings are a great hop for most Belgian types. Hallertau mitt also works. For grist, I like to keep my pales similar to a tripel, just with a lower gravity. Quality pilsner (preference for Dingemans, which is Belgian after all ), possibly light touch...

Nail polish/acetone is a sign of infection. The beer may turn. Neck it, quick

22 isn't outrageous for some lower gravity and for the end of fermentation. However, my experience of bigger beers is that they really need large amounts of healthy yeast, low temps for the first few days. Don't forget active fermentation generates heat and lots of it in high gravity worts. 22...

Hops added above 60 degrees will add aroma, most defintely. Even a 60 minute addition can contribute to the aroma of a beer, considering how much flavour experience is driven by our sense of smell. Aromatics are by nature caused by volatile compounds so the higher the heat and the greater they...

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