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Please let me know if this sounds workable. I have a mild in the primary fermenter right now, brewed almost two weeks ago. I want to use the yeast cake (or at least part of it)for a higher gravity brew. I will brew again this weekend, and move the mild into the bottling bucket. Then I...

Listen to DB before me! If you aren't sure, sparge with about the same amount you used to mash. I think the issue is that most people who can do a full boil are also doing all-grain. I didn't even consider that you might be talking about a 5 gallon sparge. Your recipe also isn't based on a...

You will get some additional hop extraction by using a full boil. Use a calculator to figure out the correct amounts, e.g. http://www.maltosefalcons.com/tech/ibu-calculator-hop-scheduler-analysis

I would use 1.25 quarts per pound of grain in the mash and then whatever additional water needed to get to 6 gallons pre-boil for the sparge

How is it possibly ok to call someone a ******? And what is a wagra?

Is there any other way of measuring yeast? I seem to be stuck on this same question...

Did you rack carefully or dump it in? I pitched onto a cake of US-05 recently and dumped it in. I think it may have been a mistake? Anyway, I think your yeast will be very happy with all of those new sugars.

I've enjoyed the base beer for this, in spite of the fact that I'm not really big on stouts. Sounds interesting.

I have been leaving a tub of water outside and sitting the hot kettle in it. its like a giant sink with near freezing water in it, free.

Could it be too fine a crush?

Do you really think that that such a small amount of water could affect your beer that much? I had a similar taste in my first batch and it just aged out.

If you use a light bulb, cant you just throw a box or a blanket over the beer? On a different note, does anyone know how bottle carbing at 85 degrees affects the beer?

If you open one and find the carbonation to be good, couldn't you just throw them all in the fridge? The cold temps would slow down the carbonation process to almost nothing, so you wont have to worry about bottle bombs or crazy amounts of foam.

The caps will rust if you get them wet, but it sounds like a good idea to me.

Seems pretty expensive compared to a desk lamp and some experimentation.

I have a couple six packs sitting on top of the cable box. I leave it on and it keeps the bottles around 80F in my 60F house. It would be more if I threw a blanket on top.

I think that beer as a replacement for water would have only been needed after the industrial revolution. What would have polluted entire rivers and lakes 2000 years ago?

It could be an infection anywhere in your process that only is noticeable after some time in your keg.

Im in Cambridge and plan on growing some this spring, so I am very interested in what people have to say.

Its weird that people assume that beer was horrible a long time ago. Why would people drink it if it sucked?