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Yep. The little green roof way down there on the left is the Prince of Wales Hotel and part of the upper lake is actually in Glacier Park in Montana. You're up.

Also nope

Nope

I figured the flag was on the stern of a ship and I briefly considered that you were messing with us by putting a US flag in a photo of a non-US city but the clock tower gave it away for me as Boston. Here's mine. Not my photo so no cheating. Bonus points for the name of the place the photo is...

Boston

I brewed for years on a pretty typical 3 vessel keggle system with a round cooler MT. It was fine but I got tired of having to brew outdoors (it's cold as balls for much of the year here) and lug all my kit up and down from the basement. That combined with a desire to be able to simplify...

My guess is it's a mix of: no insulation, inaccurate thermo, potentially long mash time (?) although without the first 2 issues, a 60 min mash should not give you the issues you've been having. I agree with Bobby if you were really mashing at 164 F you would actually be above the temp range...

OK. Maybe it was "quantity" that suffered more.

Kind of late to the game here but have you looked into doing a genome wide SNP fingerprint? Pretty cheap these days. I haven't done much work with yeast but it's a model organism so no doubt there are vast resources out there to do this type of work. That would let you do a phylogenetic analysis...

It took only a small number of mutations to get rid of the rock-hard glume in teosinte and make it edible. After that there was an incredible amount of de novo variation and selection by humans to get to what is now corn. But yes, a single point mutation can be huge in certain cases.

Beard quality suffered a big blow when SJ was knocked out. I think I saw a squirrel in Burns' at one point. I'm not sure most of the Oilers can grow facial hair...

This. How are you insulating while mashing? Are you taking temp readings throughout the course of the mash or just at mash in?

500 mL of Leaf's fans tears added at flameout.

Just curious... what's a Canadian Lager?

Impromptu helles just mashed in.

Sounds good. In my experience citra and 3711 work nicely together.

Yeah don't start it that hot. Just let it rise and then hold it hot.

Nice. Saltimbocca was one of my favourites when really learning to cook well and I still love making it now and again,

70% pils 20% wheat 10% Munich Bitter to 30 ibu Ounce or two of your fav noble hop late in the kettle. Ferment warm with 3711. Then you can play around with other strains to get added complexity but 3711 will give you a bone dry finish with no fuss. Belle saison is another easy option.

Yeah I quit using it as well. It definitely tenderizes them faster but at the expense of texture/bark. I just go au natural now.