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Does it really have to be cleaned off?

Yeah I was stuck out there too, but it was worth it in the end.

So, Consecration is awesome. Pliny is too.

Any Russian river is better than no Russian river. And I've never had Pliny so that's fine with me!

They're tapping the keg at 7. I don't know whats in it though.

Thanks! I will do my damndest to be there.

What would the attenuation percent be from 1.1 to 1.04? You may just be done. What does it taste like? You can always swirl it up to get some yeast back in solution and warm it up to 73.

What did you mash at?

Jamil once said that most extracts are created with the expectation of the brewer using sugar.

Do ypu have to use a pressure cooker? It seems like you could boil the wort and the jars and lids together. Then grab the jars with some tongs and carefully put the lids on. Once they cool, you wash off the wort on the outside.

I've heard that pitching on the whole cake is overpitching. What's the deal? Is there a ballpark figure for the number of cells after a healthy ferment?

Cooling the beer down will cause the liquid to contract and make the airlock act funny. You probably didn't have a good seal on the fermented for the majority of the fermentation, therefore the airlock didn't bubble. If it tastes good, awesome! It fermented without you knowing about it. Next...

I emailed that guy and never heard a response. He has had the same setup on craigslist for months and won't come down in price.

Whats the recipe you are planning on brewing?

Thanks. It seems like it wouldn't be a big deal to add back some yeast, since I will have a new batch fermenting right there. I guess I could also rinse and store a small amount in a boiled baby food jar. I realize this is too much for a mild, but I am trying to figure out the process for the...

I once dumped out the priming solution twice thinking it was sanitizer.

On Can You Brew It, Jamil and friends did a clone of Dogfish Head 120 minute IPA, which is around 20%. Check out the podcast on the brewing network. They added sugar over the entire ferment to help the yeast stay active. I think its also helpful to use yeast nutrient.

I think that you will be fine either way. I would (and please realize that I am no expert in any sense of the word) remove the grains, add the sparge water and heat it up to 175. Then dunk the grains in there for 10 minutes. That way you are rinsing the sugars out and doing the mash out step...

I recently made a mild, and although it is not done yet, the sample I took was hugely flavorful. I mashed way too high at 161F. It should turn out to be a very low alcohol beer, but I think it will have tons of flavor.

You can always reduce the amount of mash water and sparge in another pot, as DeathBrewer teaches. You could also add the sparge water after the 60 minute mash, so that you would only be exposing the grains to a large amount of water for a short time.