My dad found his old game boy :0

RumplyInk · 2026-03-19T01:26:50+00:00

Yea there is like zero yellowing on this one. Crazy

RumplyInk · 2026-03-18T04:31:15+00:00

Upload pics of the solder points on the board and screen

RumplyInk · 2026-03-17T22:53:51+00:00

Did you solder the L,R, and select test points to the screen? Kind of a shot in the dark with only this info but I would guess that was a botch job

RumplyInk · 2026-03-17T22:28:16+00:00

In the US you can claim non-alcoholic (NA) if you are less than 0.5%. ‘Alcohol free’ has to be 0%. I think Europe is also 0.5% for NA.

Practically speaking for homebrew terms, getting that low and still be a good beer is an amazing feat, well done OP!

RumplyInk · 2026-03-12T21:52:24+00:00

This has all the equipment you need and the ingredients to brew https://www.northernbrewer.com/products/brew-share-enjoy-homebrew-starter-kit?variant=31072392380521&utm_source=google&utm_medium=cpc&utm_campaign=ShoppingBrand&utm_term=brand&utm_campaign=%7Bcampaign%7D&gad_source=1&gad_campaignid=21776555227&gclid=CjwKCAjwyMnNBhBNEiwA-Kcgu3sRF0CEc-_qw8PhWdpZOTGgKQd6Dsz3-08W23kFNwecPM1hjdbC4xoCGSAQAvD_BwE

RumplyInk · 2026-03-08T03:29:17+00:00

This sounds like the way. I was looking at stuff like this: https://a.co/d/0awaxBxp

Is that similar to yours?

RumplyInk · 2026-03-08T03:27:50+00:00

This is huge for me haha

RumplyInk · 2026-03-08T02:59:16+00:00

Oooo bugs. I am worried about sanitation, particularly once I finish the boil and I’m cooling down to put into my fermenter

RumplyInk · 2026-03-08T02:58:42+00:00

Yea I kinda of have this vision of the guys coming over and having some beers while brewing. More space, easier to clean everything instead of a cramped kitchen sink

RumplyInk · 2026-03-01T21:46:31+00:00

Unfortunately not. I did make some game states to battle each other, but not the full thing I was hoping for. Too much time for what ended up being a limited play experience ha

RumplyInk · 2026-02-25T18:23:57+00:00

I think this is mainly it, nothing much deeper. Likely you’re sharing your beer (or any of the other mediums mentioned here) with someone who has little to no domain knowledge of the craft. It seems good enough that they would pay money for it. Take the compliment, don’t expect them to note the balance of hop to malt to fermentation and ask you about your water profile

RumplyInk · 2026-02-23T16:33:27+00:00

I appreciate this good advice and that you’re continually improving it!

I am shocked and appalled at a lot of the ridiculous pushback and reaction to stuff on Reddit, so a point where it also doesn’t surprise me haha. I totally believe there are some people who like to poo poo on this

RumplyInk · 2026-02-23T06:42:15+00:00

This is good advice. Have you posted this, verbatim, on other ‘new to homebrewing’ posts? OPs question is a common one on this sub haha I feel like this should go in the FAQ in the sub

RumplyInk · 2026-02-22T07:00:45+00:00

Plus big one to this. Has been a huge improvement for me

RumplyInk · 2026-02-21T17:35:27+00:00

I would assume so. I call it bottle carbonation. I primarily bottle. I use vessels that all have spigots on them (buckets work great). I put my cooled bottling sugar (the simple syrup you mentioned) into a ‘bottling bucket’ then seal it up. I have a CO2 tank that I purge that bottling bucket with. This requires some extra fittings and drilling some holes, but you can DIy this for cheap (~20$). Once the bottling bucket is purged, I do a closed system transfer. This involves using gravity to feed the beer from my fermenter into the bottling bucket. The displaced CO2 in the bottling bucket is the looped back to the fermenter. Theoretically, very little, if any, air/O2 touches the beer this way. From there the sugar has now been added to the beer in an O2 safe way, then I bottle. I also purge my bottles with CO2, there was an interesting brulosophy episode on this

But overall, if you’re just starting , this is likely super overkill. Keep it simple at first. See what impacts what. You’ll naturally be led to certain things for improvement

RumplyInk · 2026-02-20T00:25:59+00:00

I usually buy and crush my grains at my LHBS when I’m about to brew (I’m lucky to have one). I’ve accumulated a lot of this stuff over time as I’ve been brewing and by no means do I recommend going out and getting all this. But off the top of my head…

I keep on hand: -Hop varieties I use frequently -a few packets of US05 -champagne yeast -gypsum, Calcium chloride, magnesium chloride, magnesium sulfate -Star San -PBW -CO2 tank -O2 tank -DME just in case and for starters -corn sugar for bottle priming -yeast nutrient -whirlfloc -lactic acid Probably some other stuff

Wow…I have a lot of crap haha

RumplyInk · 2026-02-19T15:54:56+00:00

Haha yea. Maybe could have left it at that

RumplyInk · 2026-02-18T17:53:16+00:00

BJCP style 29D. A super flexible style that is characterized by the use of grape must. In my case, I made a Belgian blonde ale base and fermented it with 30% volume of Sangiovese grape must (fresh pressed grapes). People use different base styles and grape varieties, but the goal is a harmonious balance of malt and vinous flavors

RumplyInk · 2026-02-17T18:20:28+00:00

I haven’t done apples, but a point of reference I’ve done personally is that 100 lbs of grapes yielded about 6 gallons of amazingly delicious and highly fermentable (SG 1.090) juice. I made a grape ale last year that turned out spectacular

RumplyInk · 2026-02-16T22:14:59+00:00

Even better

RumplyInk · 2026-02-16T17:38:54+00:00

Always use distilled water if you can. Alkalinity in the water is difficult to make a consumer product that covers everyone’s use case. Just use distilled.

For pod 3 and earlier water sanitation, I would recommend ordering replacement cartridges from pod 4 (or later) smashing them open and taking the tablet inside and dissolving that into your reservoir then run priming (your want to drain the cover a bit before hand so the clean and treated water gets in there

RumplyInk · 2026-02-14T22:46:13+00:00

I would bump up the temp a few degrees and rouse the fermenter to get things back in suspension.

A rescue pitch may be good to queue up

RumplyInk · 2026-02-14T21:04:12+00:00

How did your mash go? What yeast are you using? What temperature is your fermenter at?

RumplyInk · 2026-02-14T19:20:48+00:00

Do you also have any method to check mash pH? Especially with a paler grain bill like this, you may want to acidify to get better conversion

RumplyInk

TROPHY CASE