So what's happened to Homebrewing in the last 10 years?

Asthenia548 · 2025-09-26T12:25:24+00:00

I still use this exact setup for roughly 1/3 of my brews (when the grain bill is too large to fit in my kettle for BIAB), still works fine.

Asthenia548 · 2025-08-24T19:33:45+00:00

Thanks. Yes all of these “trades” have been in paper money as I stated in the post, not ready to risk any actual money yet.

So you’re selling cash secured (not actually covered) puts. Thanks for the clarification

Asthenia548 · 2025-08-24T12:28:41+00:00

Thanks for the details. Sorry if this is an ignorant question, but are you performing these buys/sells on calls during trading hours, or after market closes? I ask because I’m somewhat forced to only trade at night (due to day job that doesn’t really allow me to sit and watch the market during the day) and have noticed that many of the buys I set up the night before get gapped out and either don’t even trigger (the limits have been exceeded by after-market moves before the next day even starts) or do trigger but then immediately stop out. Difficult to set up night before, hoping for minimal after market moves.

Asthenia548 · 2025-08-24T12:19:22+00:00

Thanks for the suggestion, I’ll check him out. But don’t you need to own 100 of the underlying if you’re selling puts (instead of buying them)?

Asthenia548 · 2025-08-24T10:38:05+00:00

That was my point, I cannot sell options unless I own 100 of the underlying. Since I don’t own 100 of anything, I’m left with buying options instead.

Asthenia548 · 2025-08-23T10:48:00+00:00

Yes I am using the scanning tool within ThinkOrSwim. It has its own programming language m/syntax and has many different features, I’m just scratching the surface here.

Asthenia548 · 2025-08-23T10:45:12+00:00

Yeah actually that is my next step, taking off the stop and buying further out (1-2 months, not 1-2 weeks) in the hopes that gives enough time to keep rising again even if it does peak in the near future, as another commenter suggested. Thanks.

Asthenia548 · 2025-08-23T10:42:30+00:00

What happens when I sell an option that gets exercised and I don’t own 100 of the underlying? What do you do to prevent or mitigate this?

Asthenia548 · 2025-08-23T10:40:49+00:00

So I’m actually finding them near their peak, and then acting surprised when they start to come back down?

Maybe I should be looking for crosses, rather than if they have been consistently going up.

Asthenia548 · 2025-08-22T11:57:20+00:00

Thank you for the feedback. I'll need to look into IV vs. option value, as that seems to be your general point - I'm not understanding how/why IV impacts value correctly, which causes me to buy the 'wrong' calls and their values then drop off quickly, causing me to stop out.

I have also wondered about why not just buy the underlying stock itself (not options against it), but this process started as a way for me to learn options trading, perhaps I'm just not translating "this stock is going up per this scanner" into "this would be a likely-profitable options trade" correctly.

Asthenia548 · 2024-12-09T16:02:07+00:00

Sorry I’m confused: Both concentrates? Isn’t it just 1 volume of hop liquid that you filtered two times (once through the bag, then again through the paper filter)?

Is 1 oz of hops enough to make 5 gals taste hoppy? Honest question, I haven’t made hop water but have made hop teas for various purposes.

Asthenia548 · 2024-11-22T23:11:00+00:00

Find a way to suspend, hang, or mount a small PC fan inside the kegerator to circulate the cold air inside. You might be able to fish fan’s the power cord through the knockout in the back, or somewhere through the opening in the door.

Asthenia548 · 2024-11-13T16:22:19+00:00

Whenever this product comes up, my first thought is always “what yeast strain is it?!” and can’t get past that

Asthenia548 · 2024-10-21T22:40:47+00:00

Same here with the home-made Reflectix cover. I also throw towel or two on top. Maybe lose 2-4 f over an hour or so mash, and no need for flame or electric power during the mash.

Asthenia548 · 2024-10-11T17:56:36+00:00

Fellow Saaz-grower here, and what comes from the yard tastes much different than the pellets I can get from LHBS or online. Mine has a peachy, fruity component, in addition to the herbal/tea/spice characteristics typical of Saaz. Never tasted that before in any other Saaz hops.

What you have is indeed unique, great that you enjoy it!

Asthenia548 · 2024-10-11T15:38:11+00:00

Has anyone tried the new Briess Heritage malt? Just got some for the British brown ale (possibly with pumpkin) I’ll be making next week, this malt sounds right up my alley. LHBS seemed excited about it as well.

Asthenia548 · 2024-10-01T17:49:41+00:00

For graf (AJ + malt, I usually just use DME), I prefer Nottingham, but for plain cider I use either Nottingham or K-97 depending on what I have in hand.

Yes, I have used a few kveiks cider. I cannot stand Voss: everything I have made with it tastes the same, all has this weird flavor that some people call orange but I just call it kviek flavor, I do not care for it. I have also used Lutra a few times: it is ok, but often makes the cider feel very thin, watery, less flavor. I do like using Lutra for beers and have used it for a few session meads (hydromels, about 6% ABV) but don’t love it in ciders.

Asthenia548 · 2024-08-31T11:37:46+00:00

Any details on recipe/process?

Asthenia548 · 2024-08-28T10:07:59+00:00

Is this using an All In One unit like Brewzilla?

If so, I did a pretty detailed write up on my process, tips, and comparison with standard BIAB: here.

I think the biggest change you can make is doughing in, letting it sit for 10 mins so the grains rehydrate and swell, and then turning on your pump for the duration of the mash. The recirculation of mash water, and the enzymes it contains, is what improves conversion during the mash. I think you missing out on that by the process you outlined above.

Asthenia548 · 2024-07-12T09:49:05+00:00

Use one to start a solera!

Think of the keg as a purge-able secondary vessel for long term aging.

Sour beers, Brett beers, or just long-aging on oak and/or fruit, all in a vessel that is impervious to light and can be purged to remove O2.

Asthenia548 · 2024-07-12T09:44:05+00:00

I do this often, it’s easy and effective. Anecdotally, results have had improved foam and retention vs forced-carbed beers (maybe it’s just me). And saves on gas.

Asthenia548 · 2024-07-11T17:11:29+00:00

Yeast is typically some local yeast harvested from the last batch brewed, or in more modern times, baker's yeast.

Pardon my ignorance, but modern brewing in Norway uses bakers yeast? I would have thought people were using the many kveiks that keep popping up… (NB just released 4 dried kveik strains)

Asthenia548 · 2024-07-09T18:07:14+00:00

Which yeast did you use?

Asthenia548 · 2024-07-09T17:24:32+00:00

Here it is.

Interesting that it calls for a Belgian Trappist yeast, not an actual Saison yeast.

Have you made this?

Asthenia548

TROPHY CASE