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Brewed this recipe about a month ago, on tap now. Wow what a wonderful beer, malty flavour and body with just enough hops. Excellent. Will brew again this month.

I made it for friend he has a short wide pot. Hence the strange dimensions.

My only regret is that it was not around when I first started. All that extra gear and effort luckily I traded some of my gear for grain, so a win for me.

My left and right arm plus a large strainer that fits across my keggle.

Mine.

At -25c I use my normal insulation plus two sleeping bags and two old work coats to insulate. I lose about 3 to 5c over the hour.

I add my grain to the water and stir with a large ladle, I pump it up and down to avoid the snagging the bag.

The secret to not melting the bag is to use simple clamps to hold the bag to the side of the kettle and off the bottom. No stupid colander needed.

Oh please, just pour 7.5 gallons of water in your pot heat to your strike temp, add bag and grains and stir stir stir. 5 gallon batch of course.

My pet peeves: Belgian "Beer" look if it has fruit in it it is not beer. The sanitize everything hot side comes from John Palmer, so he is my pet peeve. Beer recipes with ingredients that are not easy to get, Belgian double peat roasted extra dark malt, really? Notty is the British slang...

Bad smell from a wheat beer, how could you tell?

I say go for it. Use two rows of stitching, first row just the two edges together, then fold the seam over and stitch again, stitching through four layers of fabric. Nice strong seam.

Wow, I just checked, Friday's brew day was my 300th gallon of beer. I think I will drink to that.

Nice book but IMHO several problems. 1) Why not add the grains ~10 deg below the mashing temp and heat to the mash temp, easier to achieve the right temp and waymore easier. 2) No mash out? This can improve the efficiency by about 5 to 10% 3) Always squeeze the bag, why let perfectly good...

"My hands get all toasty and sticky" A pair of insulated rubber gloves solves all bag squeezing problems.

Wow that is some hard water, with high iron, sodium and manganese to boot. I would not brew with it learn to like the bottle spring water or get a reverse osmosis system

http://chestofbooks.com/food/science/Experimental-Cookery/Solubility-Of-Maltose-In-Water-gillis.html Looking at the link shows that by going from 66c Mash temp to mash out temp of 76c you gain ~30% increase in solubility, thus increasing the amount of maltose that the water will hold and...

It helps a lot to use a pumping up and down action with a large potato masher rather than a spoon. Much easier I actually use an over sized ladle now, I agree an up and down motion mixes the mash but easier and better.

+1 I would love it if my wife would help me out... Or at least complain less about the smell when I brew You too?