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He's long gone at this point, and after reading through the last half of replies, I can't say I blame him. Fun times.:rolleyes:

I gotta know! What is it? It looks like something I’d inhale without even knowing!

Mill Street “Blue Wave” unfiltered lager.

I don’t usually bottle but I wanted to experiment by putting coffee in my oatmeal stout. I brewed some fresh coffee and put some into a couple bottles and kegged the rest without. Pleased to report that the coffee stout is excellent! I’d do it again with the whole batch.

Looks like an amazing set up you have there! and the Pilsner Urquell seals the deal. Nice.

Latest Oatmeal Stout

I'm using a hydrometer to measure FG. The beer is drinkable, it's definitely sweeter than my previous batch, but not cloyingly so.

I'm not sure about the lower level of modification question - that was my first thought, but dammit, I just thought of another potential variable! This time I ran the rye malt through my mill twice for a finer crush. Apparently rye malt has high beta glucan content, which increases viscosity -...

Just wanted to follow-up with the results of this brew, in case any one in the future has the same problem and is wondering what happened! This was a weird one, and quite unlike my first attempt at Roggenbier. Firstly, the wort was extremely viscous. Even though I added rice hulls to this batch...

This dry January thing...is it for the WHOLE day???

I hated the water wastage too, but largely solved that by getting a $30 800 GPH aquarium pump. Now the bulk of the water is just recirculated from a 5-gallon bucket of ice water.

I was going to update but am now thoroughly confused about the correct totals. Why are homebrewers so bad at basic math? 😂 If anyone wants to figure it out, my final entry for the year: 5 gallons of Roggenbier

Here's the original recipe I'm using (which I've since converted to BIAB using brewfather): https://beerandbrewing.com/jds-roggenbier-recipe/

You're right of course. I do tend to get carried away and obsess about stuff like temp. I should have just left it alone to begin with. Every brewday is a learning experience.

Well, on my last brew day of the year, I managed to screw-up. Just sure not how much. I'm brewing a Roggenbier (BIAB). Recipe called for a 152F 60-minute mash. The temp was starting to fall a bit around the 40-min mark, and so I turned on the cooktop and immediately got distracted - temp soared...

Viruses don't live on surfaces indefinitely (ranges from hours to days). if you want to be conservative, wait a couple weeks before sharing.