Here is the recipe I'm going with. I'm planning on doing a long (~120 minute) boil to get some caramelization of the wort for color and depth of flavor and also because I think having a fairly thin mash will help avoid a stuck sparge.

Original post:

My homebrew club has an annual fundraiser every year where all the brewers have to adhere to a theme that changes every time. This year's theme is adjuncts and I've been assigned Oats as an adjunct. Now I have brewed several Oatmeal stouts in my time and I want to go for something more interesting and out of the ordinary. I was thinking of Brewing a Barley wine with a hefty portion of the grain bill switched out for oats to make an Oat-wine if you will.

I was just wondering if anyone had any other wacky suggestions? I have access to pretty much all the ingredients available (I actually manage a Homebrew store) and several months before the event itself which is in mid October. As an aside, if anyone is going to be in NYC in mid October and wants to go to a fantastic event where you can try approximately 30 different beers made by some excellent home brewers have I got the event for you!

What character were you playing as and what combination of cards/relics made it so satisfying?

For me, I just had a (unfortunately unsuccessful) run as the silent which consistently generated 7 or 8 energy per turn because of [Hovering Kite] and [Tools of the Trade] as well as 2 copies of [Tactician] and [Acrobatics]. All this energy I was pouring into [Poisoned Stab] and [Bouncing Flask] and just generally having a very good time poisoning the hell out of everyone and trying to generate enough defence with an [After Image] to turtle my way to victory in every fight. My deck unfortunately struggled with AoE and eventually I fell to the Scourge of all singular-target-focused decks, Reptomancer.

It isn't possible to overstate the impact this story has had on all kinds of media (books, films, video games, music etc) since it was first published in 1955. The world Tolkien writes about feels alive and full of history (in part because he spent years creating a complete overarching mythos and history of this world and the people in it (of which the Lord of the Rings is but a small part).

I'm running the latest beta (1.0.82) so firstly I like to say thank you for updating the community listing in the side panel! It now is correctly showing all the communities I'm subscribed to.

My feature request I would like to see in the app (and someone please point me to it if it already exists) is a post Score threshold filter. What I mean by this is, I like to browse posts by new so that I see more rapid change/turnover in my feed. Sometimes posts appear that have an extremely negative post Score (most recent example I have seen was at -41). If I were browsing by hot, or top or any of the other sorting algorithms, these posts would be weighted so low that they wouldn't appear. Is there a way to set a score threshold (say something like -5 (or even better make it user settable)) so that any posts with a score below that threshold get filtered out of all feeds?

cross-posted from: https://lemm.ee/post/954190

As the title says, I brewed a Brown Wheat Ale with Applewood-Smoked Leaf Hops. This was my first time using smoked hops and I'm happy with the result. They imparted more of a subtle smoke flavor than smoked malt. Recipe is available here if anyone is interested.

cross-posted from: https://lemm.ee/post/954190

As the title says, I brewed a Brown Wheat Ale with Applewood-Smoked Leaf Hops. This was my first time using smoked hops and I'm happy with the result. They imparted more of a subtle smoke flavor than smoked malt. Recipe is available here if anyone is interested.

I've been consistently making the same 5 or so loaves and I'm looking for some new sourdough bread ideas!

The loaves I make on rotation are:

• Plain loaf with a mixture of AP and Bread flours.
• Seeded loaf (Heavy on the caraway seed, poppy seed, black and white sesame seed, flax seed) usually a mixture of 50% bread flour and the other 50% being made up of a mixture of rye, spelt and whole wheat. Mainly seeds just inside the bread but occasionally I'll top the bread with them as well.
• Kalamata Olive loaf. Normally mainly bread flour. I slice the olives in half and toss them in a mixture of dried rosemary, oregano, sage and basil before folding them into the bread.
• Extra Mature Cheddar, Chive and Jalapeño. I shred the cheese so it gets completely incorporated into the bread instead of leaving chunks. This loaf makes AMAZING toasties and melts.
• Toasted Walnut and Cranberry loaf. I'll often mix about 30ml Walnut oil into the dough for some extra nuttiness. I don't make this loaf as often, but it is the bread I will make exclusively around thanksgiving because it makes the BEST leftover sandwiches.

I've tried making bread with a portion of the water replaced with beer but I didn't feel it made enough of a difference in final result to be worth it and the alcohol definitely seemed to inhibit the rise somewhat.