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You're cool. I have enjoyed following the thread as a fan of historical beer, and in particular my continuing development of a brown ale recipe. Reading in Ron's book the recipes of the time appear to be very uncomplicated grain bills. I have not as yet used Amber malt in my brown but have that...

Full House was my favorite album for a long time. I tried hard to wear a groove through the vinyl from both sides. I have a digital version on my mp3 and whenever a track comes up in the shuffle it brings me back to the days way back in the rear view mirror.

Good to see the Hops Kitchen bubbling along, shiny, and lit up with the temperature monitors after a couple weeks inactivity.

Hungry Brown Dog ale. After long brew day and clean up.

Just finished 5.5 gal batch of "Hungry Brown Dog". Hit all my numbers so feeling pretty accomplished. OG @ 1.064 so a bit high for style but that suits me fine. Here's the wort that went into the fermenter. Also inspirational picture for the beer name.

Same here, I just added whole beans like I would have dry hopped an IPA.

Seque into "Warf Rat". Same show. XM Grateful Dead channel, my go to for good listening.

5 gallon Amber ale into fermenter @ 1.061 today. Another 5 gallon Brown ale planned for tomorrow. Here's the wort from today's effort.

Dancing in the streets; 10/10/76 Oakland CA. Also just finished a HB "Heritage IPA" after brewing day.

Better technique? I'm still finding my way with all grain brewing and using the svbs system. I'm up 10% from where I started so I'm pleased with the progress. Brewing today so hoping to stay consistent.

I also use the steam condenser w/ no option for outside ventilation. My condensate goes to a 5 gallon bucket that requires constant attention for the length of the boil so other things to consider as well.

.040 is my standard crush w/ 69% efficency last brew. Some may want higher %'s but I'm not commercial, I am in the ballpark on gravity, and the beer tastes good so I don't sweat it.

Heritage IPA @ 6.8%, 45 IBUs.

I try to buy my yeast and hops local too. I'm 60 miles from my LHBS so tend to buy for next couple of brew batches in advance. Able to transport home in cooler and transfer to fridge for next use.

Quite the operation you have.

Ok thanks. I was just wondering if there was a functional relationship based on your comment which intutively makes sense. I generally pay attention to my overall DP with the belief that higher is better and intuitively shoot for 100 more or less. So for the approximation of grain equivalent...

Is there a guide line that helps with the relationship between DP and mash time?

They have worked well for me, but I don't take my beers out in cooler of ice water either. Plenty of room for the critical information

Seen that often. Too bad for industry dependent on new initiates

Cool name, nice can