Recent content by TheBrewAbides

Okay great! Thanks for the advice everyone. :rockin:

Well the problem with just adding boiling water is that once I get to a sacc rest my grain will be sitting in more water than I want. I'm familiar with the decoction process, but never tried it. I''ll have to google thin decoction but it sounds pretty straight forward.

I was thinking I can mash in how I regularly do (1.25 qts to 1 lbs of grain in my 40qt Coleman cooler) but at a protein rest temp for 20 minutes. Drain the wort and heat it up to a beta rest temp, add it back to the grain bed, and repeat for a alpha rest and so on. Has anyone done this or...

I was going to say that Kari is most definitely NOT hot....But then I saw those pictures. I guess I never knew...:(

I've been up brewing until 3am on many occassions. Nothing wrong with a little late night/early morning brewing. :rockin:

Or you could just do a 4+0, or a 5+(-1), or a 3-(-1)...just sayin' :mug: Sorry, I'm a di@k. :( But it sounds like your beer will benifit from aging a bit longer.

21A cans are pretty bad-ace I must say... Oh, and great beer too.

It seems like that's pretty much how the system is everywhere unfortunately. My mom took in my cousin's 1 year old son because he and his wife were/are on drugs. My mother made sure that they wouldn't get the kid back, the social workers said they wouldn't...but they did because they passed 2...

I'm Charlie P because I'm too new to brewing (1 year in). I don't know enough to be a Palmer. I haven't brewed the same beer twice, so I can say how consistant I am. So I'm not a Jim Koch. Sam C? Not yet, but maybe in the future. But I DO have a song about an octopus...so...

You have banana slices in your yeast cake, bro.

A lot of people will sometimes ferment without a lid or anything else covering the beer (open fermentation). It just requires a lot more attention, skimming the krausen to get rid of nasties and such. EDIT: I should note that open fermentation only lasts a few days at most. Once the...

When someone mentions Michael Jackson and the first person who comes to mind isn't the king of pop.

Brewing up a Bourbon Porter in a few hours...transferring my a batch of pils to secondary...and consuming many IPAs, Bitters, and Browns (and maybe some apfelwein).

I don't see why you can't just use grapes like you would in any other fruit flavored beer.

Dude, stop poking it!