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Use of dry yeasts in smaller commercial breweries is generally related to it being difficult to do a sterile re-pitch, and also to do with re-using the strain. Using liquid yeast requires good time and batch management to ensure it is in the right condition to suit the production schedule. So...

Just make sure it's thoroughly dried before using it as smoking wood. I thought it'd be pithy and noxious.

Nah, cockney

If you can get apple, pear, cherry or other fruit tree prunings, you can get great smoking wood for free. I also use some mesquite and hickory from "a large chain BBQ store" and they have lasted a fair while, but are extortionate for what they are. I prefer large chunks where possible, but I...

So when I was a kid, I grew up with this kind of catepillar: But now I am experiencing DIFFERENT ones eating my plants.

I have a (an?) half-demolished sixer of the Nail Oatmeal in the fridge. Unfortunately the couple I tried had been a little agitated and it has a pretty thick sediment, so it was very nice, but a touch yeasty. I might have a settled one after my various merry imbibages.

https://www.youtube.com/watch?v=dJKIPz1c0Gw Ladybug Mecca can leave her kicks under my bed.

That is hard because you have ABV and perception of balance to contend with in people's idea of better... or beating. Torpedo is a great version of a modern west coast US IPA, but there are loads more out there to try. Try the Sierra Nevada Hoptimum, it is a very good Imperial IPA. Get your gear...

Should have called it hops: game of cones

You mean seeing Helmet

The fabulous fuschia flame-thrower! That is colour is nuts!

Sweet, second 80 Blocks From Tiffany's joint is out. https://www.youtube.com/watch?v=mt4vOwQax4I

Do you think this kind of thread will still be around in 20 years? Then my yet-unsired offspring can be brewers and chime in on "things that have been around since I was a kid" or whatever thread with responses about extract vs AG arguments as old furniture.

No they're not

That would definitely be stick welding.

I agree on the variability of new glass. Modern glass bottle production uses a different method of mould shaping to reduce the amount of glass used, reducing costs, also reducing durability and quality. It can also be weakened if it contains recycled glass. If you look at how different glass...

That is just Marrickville mate.

What Raja said, it is the handling that makes the difference. Applies to any just-add-water product.

Not really. If it was in a pressure vessel with ports, i.e. a conical or keg, you could bubble with CO2, but I think unfortunately the only method would be labelling 'wait until garlic aroma subsides' and use fresher hops next time.