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hey, everyone. just wanted to tell about my great brew day and see if anyone else is into this kind of thing. i started with the base grains that i had left in bags of marris otter (13#) and domestic 2-row (8#) and added a little munich (2#) and light crystal (1#). the 1st runnings of this mash...

actually it reached 101 in the brewery/sunroom today while i was finally getting around to doing this wit that i've been putting off for the last week. it was actually tolerable with pool breaks here and there and plenty of saison on tap. it was certainly no problem maintaining the mash at 150...

o.k. i didn't plan well, and now i have beer in primary that's not going to be finished by tomorrow evening when i leave town for two weeks. i'm trying to decide my best course of action. options: 1. just forget about it and worry about it when i get back. a lot of people say that you...

i've got a flanders red in secondary that i brewed on 1/1/08. as enticing as it would be to make it a yearly brew, i'm getting impatient. i'm thinking of brewing a fresh batch to blend and bottle, while also feeding the "starter." anyone have experience with blending? i haven't been able to...

just wondering if anyone has observed this and/or knows anything about it... i did a 10 gallon batch yesterday (22 lbs. belgian pils, 2 lbs. malted wheat - decoction mash) and split it into two carboys. i pitched a fairly active starter of whitelabs 565 on one and a well inflated smack pack...

i've been brewing for three years now and have done about 75 all grain batches. i've got a lot in bottles; a pilsner and an octoberfest in primary; and a saison, a belgian blonde, a dubbel, a flanders red (5 months), and two dark strong belgian ales in secondary. i'm in the process of filling...