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I absolutely agree. Do note that I have yet to know which beer was which on any tasting, and my son had the same finding that I did... but these are hardly statistically significant. I fully agree. If you read my post, I clearly state that this is but one miniscule data point, and that I...

Thanks. I know that it's hardly groundbreaking stuff - and it's just my perceptions - but I felt like the difference was easily noticeable.

I did my normal 5.5 gallons (using WLP004 Irish ale) in my mini fridge, with the STC-1000 set at 65 degrees F. I split off a gallon and a half, and let that ferment in my bathroom at ambient temps (around 70-72 F most of the time). In direct contrast to what Brulosophy found with his...

I agree, to a point... but note that the OP added back some 3.5 gallons of water to maintain his volume, which would have diluted the color some. I think it's clear that you are getting some changes from this process.

Here's a neat little writeup by a guy who did a seven hour boil for his barleywine. The color difference among the samples from different points are pretty striking. I don't know that I care to extend my already slow brewdays in this manner, but it's a cool idea, anyway.

You are very welcome, CJ-3 - glad you've found it to be useful!

Glad you've found it to be useful!

That is my mash tun, yes. I use a mini fridge with an STC-1000 temperature controller for my fermentation chamber. That said, I have a buddy who used to ferment in a cooler. It was big enough for a carboy; he'd put ice bottles in to manage temps, and won medals doing so.

LA... Los Angeles or Louisiana? The book *can* be heavy material, but it is an absolute goldmine.

To be fair, CO2 blasting ought to be fine during cooling, assuming you oxygenate properly. Or, at least, I would think it would be fine. Though I'm dubious as to how effective it is to getting rid of DMS.

Couldn't agree more, Denny.

Id be interested to see how a comparison ended up.

Agreed on both counts, krp121.

Efusco, there is some heavy reading in that book, no doubt. If nothing else, though, flip to the end of a chapter on a given style. You can which ingredients were most often used in award winning recipes, what proportions were most common, the typical mash schedules, etc. It's great...

Great points, Yooper. I don't see me ever going this route myself, but I felt like it was still a fascinating read.

It's not the way I would do it, either... but I think it's really interesting, especially on the DMS front. Traditional wisdom says you need that long boil to get rid of DMS, and that you can't get the bitterness you need without it. However, this post says that may not be the case.

It sounded like an odd idea to me, but this guy did it... and it apparently turned out well. If nothing else, it's an interesting writeup. 5 Minute AG Boil link.

Great points, Clarke. I kind of hand waved that part under the whole "playing with the recipe in Beersmith", but you are dead on. Thanks, nzo.

Yep, that's very much my target, too. "Dark brown paper bag" is very accurate.

2 pounds, eh? Now I'm wishing I had used even more. :) Of course, the big focus this time around is to see if I can coax some toffee flavor from this beer...