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Well **** I got 30 gallons in the keezer and 25 in the closet.

Is this a federal or a state level law you are referencing? How much is the "legal limit"?

Ya well it's probably not -11F at 2:45 pm and getting dark where you live is it??? Ha I got mono an strep throat at the same time this summer. I didn't drink for 3 weeks and I didn't feel like the "not drinking" effected me. Seems kinda lame to try and stop drinking when I got 25 gallons...

So is 2-6 twelve ouncers a night (depending on the amount of **** I had to put up with during the day) to much for a 26 year old? I am pretty physically active taking advantage of Alaskas resources and I make it to work every day at 7. Don't feel like it's a problem...

Future SWMBO Cold Alaskan hike last weekend.

There is a couple good shops, but they are a 3 hr drive from me. Midwest had a 7.95 flat rate shipping promo I took advantage of and ordered 10 kits from them. I'm hoping it wasn't a mistake...

Does this go for most of midwests extract kits as well? I ordered like 10 kits, an have brewed 5 in the last month. First ones just got kegged last night so they are still coming down the pipeline. Flat tire, old castle nut brown kegged last night. Power pack porter and Aussie light kegged next...

And ya, everything is more exspensive in Alaska. Gas is 4.19 a gallon, down about .25 cents in the last month. And it was -15 degrees F this morning on my way to work.... +1 above now at lunch time. But hey, it keeps the city folks away and I love it!

A

Good to hear. I already topped my 6 gallon carboy off to about 5.25 gallons, so I don't have any room left to add the cider. I will secondary in about 10 days and add the apple extract instead. You think it was the cider that ruined it, or is it just a **** kit?

Guess not?

I am gonna brew a apple ale extract kit from Midwest today. In the instructions, it says as soon as fermentation kicks off, 1 gallon of un-pasteurized/ no preservatives cider can be added in the primary. I think I want to do this, only issue is that I don't just have fruit stands and orchards...

Well the mash + sparge will be added to my boil kettle for a full 6 gallon boil

1 quart per pound of grains for mashing... 1 gallon of 165' F to sparge?

Mashing around 155, and sparging around 165 correct? How does the sparging work? Are you just removing the grains from the liquid mash, holding them above the mash, and rinsing with the sparge water? Or is the sparge water in a separate vessel, and you submerge the grains in it briefly...

That's a good idea. Since volume will be so low, I can mash on my stove top and maintain the temp much easier with the natural gas burner set real low. At the same time, I could heat the other 5 gallons of water in my keggle to 155degree f. Don't know why I didn't think of that!

Ok cool. Ya I can see the temp thing being an issue. When steeping, my 6.5 gallons of water has held from 158 degrees at the start, to around 150 degree after 30 minutes. With the longer 60 min mash, and the reduced volume of water I'm going to be using now, it will cool down much faster. I'm...

I wonder if it would be wise to start the mash with my 1 lb of 2 row for 3 minutes, then add in the specialty grains after 30 minutes has passed. That way the 2 row gets its required 60 minutes, and the specialty grains gets its 30 minutes. I suppose starting with all of the grains in at the...

5 minutes or 50 minutes of steeping? I'm just toying with this idea of adding some 2 row to my specialty malts. I read about it and it makes me think I might be able to slightly improve my extract batches by employing this technique without much additional effort. Kind of trying to get an...

If I am adding a pound of 2 row to my specialty grains, would I still want to go for 30 minutes, or 60 minutes?