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Maybe double up on the ammount of crystal 120l....?

Wow, quite a little history behind this one. I have a Scottish background myself, this is going on the need to brew list.

Trying to see the thermometer is the biggest pain in the ass to me.

I'm always brewing at 1 in the morning, I always wonder what my neighbors think.

I thought of doing the same thing, let us know how it turns out.

That's exactly where mine finished, I mashed at around 155.

On a side note this stuff is chuggable when mixed with about 1/4 Simply Apple Apple juice before drinking.

Was a bit too sour for me, some extra unfermentables might help imho. Fresh juice might make a world of difference too, or maybe just something to balance the ph from the acid side.

No But I do have 1 bottle I'm gonna age for a year.

Will purchase

The Alton Brown method for smoking fish will work, a cardboard box, a hotplate, and a cast iron box for holding the wood chips. Something similar to this... http://www.cruftbox.com/cruft/docs/elecsmoker.html

I wonder how well graff would age and taste after say a year in the bottle...I still have 2 set aside from June.

My effort

In for later, I'm going to be working on this one soon.

Interesting, I did three weeks primary on this one and then left in on the porch in the cold (around 40 degrees) for three days. At one week in the bottle mine tastes excellent.

Yeah I couldn't resist, I tasted mine after one week in the bottle and it's soooo tasty I wanted to drink them all. :mug: Nice lacing, great flavor, and great aroma. Only thing I did dif was add an extra ounce of Vanguard hops to the last 5 minutes of the boil because I forgot to add the...

I'm interested

So next time I should do a mini mash for this brew....................

I was wondering, so I could get away with a bit more roasted barley and take it a little more into Stout territory. Don't get me wrong I love the recipe as is, I am just interested to see what the roasted barley does for the beer.

Will be brewing this for sure, what happens if I leave the milk sugar out and add malto dextrine instead?