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I've used oil that old and didn't have any problems. Give it a whiff to see if it's turned, but you should be fine.

I'd imagine a lot of the recipes you see like that have a reduced saccarification time just to save time. If you're using fully modified malt you shouldn't need more than about 30 minutes to get full conversion. I've dropped my mash times down into the 20-25 minute range and I'm seeing high 80s...

You shouldn't need step 5 at all. That'll just add time to an already long brew day. I'm not sure what you mean in step 7, that's where your vorlauf should go. Just drain wort slowly and replace it on top of the grainbed until it runs clear. As for temps, try picking up some brewing software...

Anything over 1.100 should age pretty well. I did a RIS similar to Brewpastor's about a year ago and it's just smoothed out quite nicely. If you feel up to it, a 1.1+ OG Golden Strong ale would be seriously awesome. Biggest thing to worry about on these bigger beers that I've found is fusels and...

Sounds like a great day. We've got a smoker out back that frequently sees a couple of pork butts or a brisket on brewday. I brew outdoors, so cooking is still a possibility, but barbecue is the preferred method. The way my last few sparges have gone, the beer is done at the same time as the...

24 is probably too cold. The only time that kind of temperature would come into play is if you were making an Eisbock (awesome stuff). I'd imagine it would fall out quite nicely, but the yeast would, in fact, be done.

Well, I enjoy cycling (road, mountain, Motorcycling now, whatever) and I'm studying to be an engineer (very soon now). Pretty self-explanatory.

You may get a bit of astringency, but unless you had a pound or more of grain in there you shouldn't have any problems with that. For clarity, I've always vorlaufed, it seems to be the best way to do things. The only problem I've run into is an excess of coagulated protein in the mash (wheat...

While the pre-chiller is likely your best option another route would be to make a Saison. They will ferment up around 90-100 and so wouldn't mind a warm pitch.

Honestly, I'd just rinse them of with some boiled water and toss them in secondary, then let it all sit for a month or so. Give it your trust and it'll give you some tasty beer.

Let's see here: 1 Avery Reverend 1 Koenigs Hoeven Quadruple 1 Orval 2 Duvels 1 Chimay A few Sam Adams bottles Some flying dog stuff Some Young's Double Chocolate Stout (4-cans I think) Can you tell that I've been on a bit of a Belgian Kick?

I've done about 15 lbs in a 5 gallon MLT. It was a bit tight, and the mash was quite thick (<1qt/lb). You can try it, but make sure your calculations are perfect, there's nothing worse than having to clean up and over-flowed MLT.

Just spray the bag down with a no-rinse sanitizer of your choice and toss everything in. There's enough alcohol in the beer that any airborne bacteria aren't going to take hold, and hops don't provide a livable environment for spoilage organisms, you should be fine.

Andersons off of 161 and Sawmill has a few bottles. I recently spent around $70 on brew there, didn't pick this one up though. I might have to go grab it.

Looks awesome, I'll have to try this.

It all depends upon the maltster. I don't know much about malting, but I think there's a point in germination where you reach the maximum and that's generally where they'll kiln to stop it. You might wait for a more definitive answer though.

Appalachian State?!?!? I think you M*ch*g*n guys just lost your cock-waving priviledges. Notre Dame fans, you too.

That just makes them easier to process, the flavor should be pretty much the same as your fermentation temps wouldn't change.

As long as it doesn't have any preservatives that would hinder fermentation, I'd just use it (no need to piss off SWMBO). The spices are what really make the flavors anyway. As for the sugar, unless you're using pounds of the stuff I don't think it'll throw your OG off enough to make much of a...

There should still be tons of yeast in there, blow-off is mostly proteins and that sort of thing. I'd just wait until the fermentation's done, then dump the yeast/trub mixture and wash it like you normally would. Alternately, you could (in the future, with excellent sanitation) put the wort in...