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Copied the link and didn't paste it! Green Bay Rackers--Mash Calculators

I use this tool. It's a bit old and there may be better out there now, but it works for me. I'm usually not spot on, but within 2 degrees.

I boil the decoctions 5 minutes. Decoction mashing is a bit different than step mashing in that you pull out a part of the mash, hold it at gelatinization temps if not already there, then boil it for a bit and return it to the mash to increase the temp. But yes, I did that after the first two...

Wow, thanks for all the resources, folks. I have read the gruit thread but it was quite some time ago. I'm fairly well versed in that stuff but I'm sure there's some info there that is new to me. And yeah, the no boil thing is pretty much my takeaway too. That's a bit tough for me, especially...

This was about 36 hours after pitching my 2L starter of White Labs Budjevoce. It's one week since pitching now and the krausen has died down to a thin but fluffy covering, still nice and white.

Ahhh yes, Sacred and Herbal Healing Beers. Fascinating and thoroughly entertaining book. Helped my gruits to success. Thanks for the other recommendations!

I love that hop combo. Don't see a lot of some of those these days. Ahhh I remember when Amarillo was all the rage and hard to come by. Still an excellent hop. As is Centennial. And Columbus...and Simcoe when it's good.

I did find the byo article but not the other. Thanks!

I might also add mash regimen if using unmalted adjuncts. Not NEIPA, but I make a 30%ish unmalted spelt saison. FG is always under 1.000 but the mouthfeel is amazingly full and round. Usually do 4 steps, starting with a protein rest. Have dropped it even further for an acid rest, too.

I agree. To my palate, vanilla just doesn't go with any hop combination ever. And that amount of lactose makes me want to just pour it down the drain, every single one I've had. Including some of the hyped NY area ones. If folks like it, cool, it's apparently selling. I just can't get behind it.

A contribution to my own thread. 13th-14th century household ales in England. https://www.cs.cmu.edu/~pwp/tofi/medieval_english_ale.html

Hi All, I have a bug to research and brew some medieval ale & beer. I've brewed a few gruits in my day and am not shy to trying new things or brewing without modern instruments. Anywhere from say 12th century to 16th century. None of that Renaissance stuff, too fancy. Does anybody have any...

Yes, I brewed a Bohemian Pilsner with a double decoction and multi-step mash using stovetop BIAB. Also with a corona mill that I've been using for eight years. I don't consider BIAB to be one vessel strictly. I get a bit tired of some folks (certainly not all) demeaning "low equipment/tech"...

I think the debate about what IPAs are is kind of hilarious. After doing a lot of reading of historical English brewing (way too many hours with Ron Pattinson's work) the original IPAs were typically weaker than the pale ales from the same brewery, just much more heavily hopped. Even before 1900...

Yeah, it might not be ideally fresh, but all you have to lose is some of your time at this point. I don't think a month if it's been sealed (even by a twist tie) is that bad.

Are they using concentrate cold side, though? I've only known that to be a kettle bittering thing, but I'm probably way behind the times.

I saw that too. How do you even end up with any liquid?!

Yes, no particular reason though. Just haven't been brewing with it otherwise and have enough other English hops.

Yes, I used to use Willamette in English beers to good effect. I bought a pound because I like the hop and it was on sale, and when you're only brewing 3 gallon batches that stretches quite a ways! How was the Fuggles dryhop? I don't see a lot of that in the historical literature (though I'm...

Yeah, I was planning on a decoction. I think that may be an advantage if you're brewing stove top in that you just pop another pot on a burner. I've done it before when I made a mock (kolsch yeast) Mexican Vienna Lager and it was no problem.