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On average, without rushing or doing anything extra, I'm at 4 hours. Can trim it to about 3.5 if I hustle and multitask well. I also do a lot of prep the day or 2 before though: yeast starter, measure my brewing salts, mill the grains, and calibrate the pH meter (as necessary).

Brewed up the latest version of my grodziske. I'm weeks behind my personally set brew schedule, due to a family emergency and life getting in the way. Anyway, decided to make it much stronger than usual. I had a bit of an off brew day, so missed a lot of numbers, including target OG by a lot...

Kegged my hef. Not sure what happened, but it's definitely not my best work. Let's see when it's chilled and carbed.

Whole Nother Level brewing. It's a reference from an old MadTV skit.

That would be the dry rye stout :)

Brewed a half batch of hefeweizen for a club competition. I'm just so-so on the style, but didn't participate in the last 2 comps, so I figured why not. Fixed an issue with my mill beforehand, so back to my normal efficiencies, which is nice.

Poured at the Southern Vermont "Winter" homebrew fest in Bennington over the weekend. This was the 3rd time they've implemented a "best professionally judged beer" award, and yours truly has won every time!: Best Professionally Judged Beverage: 1st: Whole Nother Level Brewing: Storming near the...

I haven't reported in this year yet, and I'm 3 beers in, so...: +5 gallons Irish red +5 gallons maibock +5 gallons dry stout =1515

Kegged the maibock and shoved it in the back where it will lager for a bit. Better AA than last time I made it, so that's nice. Most likely will keg the dry stout tonight. On a slightly accelerated schedule due to needing it for this coming weekend.

Same here! What's your brewery name?

Same man, same.

Reporting in that I got my offer from Three Dawg Night recently. Forgot to take an initial pic, and already had 1 of each. Not a dud in the bunch! All are tasty, clean, great head retention, etc. Thanks man!

Here's our new guy! Say hi to Korby Nelson:

Bolded a sentence for emphasis - definitely do this! Bottling has been my nemesis for years; for competitions especially, it is a critical step. For me it took getting a tapcooler bottle filler to mitigate the oxygen exposure and more consistently medal.

Kicked the scotch ale, so re-tapped the Baltic porter. That extra lagering time worked wonders (as it usually does). Getting this very nice dark chocolate note; definitely worth the wait!

I would say the malt itself isn't overpowering, but when used by itself - as one is likely to do with this style - only those tolerant of smoked beers would enjoy it IMO. I cut it slightly with some unsmoked red wheat, so mine was 90% smoked. The other fellow used it as the sole malt in the...

Nice! Our brewclub inherited a bag of this from our host brewery. Me and 1 other guy split about 90% of it to make our own versions of piwo grodziskie. The reaction from some of the other club members was interesting lol.

Got preparations ready to do a maibock tomorrow. Also recently did a little work on my very slowly progressing keggle conversion lol.

Brewing a Maibock tomorrow. Did it a couple years ago and dug it a lot, so no changes. Starter isn't, well, starting fast enough for my liking, but that's my fault for not getting it going sooner.

Thanks man. Still hurts, but we're just about ready to start looking for another dog. So many out there needing good homes.