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Awesome. Just brewed this last week. Excited to strung this one out for a while and see how it changes. How long so you think this one could be aged before it starts to deteriorate?

Marking....

Oh, lady be good - benny goodman

I won't live in sin without you - Unknown Hinson for reference http://i87.photobucket.com/albums/k123/lostdogg_2006/star15.jpg http://www.unknownhinson.com/new-bio.htm

And stop posting from my phone. It puts words in my mouth.

Sorry there were 2 porters. I should go having to sleep!

24882 + 30 = 24912 So far this year 5 gal each. Hefe 2x Porter Blonde Ordinary bitter

So the phrase your mileage may vary does apply.

I had heard the 5 to 10 number also. Interesting to hear that your results showed differently.

Thanks. I guess I had better go warm things up some. I wanted to be in the low to mid 60's.

If my Fermentometer reads 60 degrees, would the temperature inside the fermenting wort somewhat higher? I figure that the temps toward the middle of the carboy would be higher be a few degrees. Am I correct?

Pig in a pen - old an in the way

Just one more reason I should have bought a Blichmann instead of the Polarware. Live and learn.

I made this recipe this weekend as my first AG batch (BIAB). Everything went well until I started thinking. I confused myself and thought that the OG 1.038 was the pre boil gravity and that I missed my number by 10 points. I added the pound of dme that I had on hand (in case the mash didn't...

I don't know if I like that club.

Good. One less thing to worry about sanitation wise. Plus I would be a little upset if had spent all that money on a pot with a valve in couldn't use.

My kettle has a ball valve on the bottom. Instead of siphoning the cooled wort into the frementor I normally I just open the valve up and let 'er rip. I end up with most of the trub in the fermentor. Other than loss when transferring out , is there a problem with letting that much trub into...

Ah, the blue bottle of soy sauce. I tried a bottle years ago when I first started getting into good beer. I didn't like it. My friend tried it and said "this sh!t tastes like soy sauce". All these years I thought we had just gotten a bad bottle. Turns out they were all bad.

Congrats! Cracking open that first one is a very rewarding experience.

Thanks. It's an all brewing weekend. The wife is out of town so I am making a starter tonight, brewing by first all grain (BierMuncher's Centenial Blond) tomorrow, and extract Northern Brewer's Bourbon Barrel Porter on Sunday. Needless to say, I am really looking forward to going home today.