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I've fermented this beer in my garage when I lived in AZ... In the summer! The daytime temp in my garage was around 118 if I recall, beer turned out great!!!!

I see what you did there..:D

It's hot as blazes out, I'm going to brew this up with a bit of rye in it, I'm betting it's going to be delicious!

So if this beer were available at say.... A brewpub, y'all think it would sell?? :tank: :D

Gathering ingredients to make a batch today, thanks OP for page 2 recipe!

Post thoughts on this batch, as its really dry I'm curious to hear your thoughts! :rockin:

Same here, I love the simplicity, the value per gallon is great too because of the low cost for ingredients, and big on flavor!

That happens! I routinely saved some for later enjoyment, my new house isn't really conducive to good long term storage options, though amazing after a year or so I find less heartache in not saving some, regardless of quantity I always run out of those special aged ones and it makes me sad :(

I think the lesson learned is to use the swamp cooler BEFORE the temp swings too hot, easier to keep things cool than to cool them back down.

Was the grain crush very fine or was it fairly coarse? My crush is nearly powdered, with whole husks from the malt conditioning. When I was using my LHBS crush my efficiency sucked, with my own mill I'm nearly 89% very consistently

Without getting too crazy detailed, all measurements are calculated and are at room temp. I use basic figures when figuring my water volumes, my keggle boils off 1.5 gallons per hour at my usual boil vigor, I use a grain absorption rate of .1 gallon per pound of grain in the recipe, this recipe...

I believe hot side aeration to a bit of a myth, I avoid aeration post fermentation to avoid oxidation of the finished product. But pre-fermentation you actually want oxygen to be present to promote healthy yeast. That's why they say that you should shake your carboy prior to pitching the yeast...

Here is what I do... Brew this as a 10 gallon batch, when you tap that first keg or crack open that first bottle, brew another 10 gallons! Repeat this procedure in perpetuity..... :D

That looks beautiful! I wish you luck in the competition! Do post the results!

I let mine sit a few minutes to let the grain bed settle, and then drain as fast as I can without getting grain its in my runoff.

My efficiency was all over the place when I started brewing, I have always been a technical guy and was exacting in my process even when I first started brewing... To that end my root issue was with my LHBS crush, they were milling at high rpm, and with a big gap, their goal was to sell more...

That may be a good plan, just to keep it bitter-ish

I brew an English mild and several ordinary bitters that are big on flavor but low on alcohol, look at my recipes in the pull down below my name and see if you like anything... Maybe we can assist in creating something unique that suits you better!

Looks like a bitter to me as well, one question though... Were you clearing out your base malts?

I would try and thaw, then pick the debris out as best you can, the wee little blueberry stems shouldn't be an issue, it's the leaves and sticks I'd fret over