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This looks. Really sweet. What kind of wood is that, looks like redwood? And what are the dimensions of the boxing wood on the bottom?

Finally getting some sunny days between the cold and rainy ones here in CT spurring growth up to my knees so far. Year one rhizomes.

Today I bottled two and a half cases of an APA I made for a friends wedding. Also kegged five gallons that will stay in- house (Brewers share). Then I kegged 10 gallons of a Pliney clone. Actually had enough left over to fill 10 bottles. In between I visited with Mike from Noble Jay to...

Okay, thanks. Subbed over there and will now have to catch up on mute dog blog and other references. I've brewed with local honey and would love to catch some cool local yeast and work with that too.

I am fascinated with this. If you start a separate thread on this I will totally subscribe. I may even be inspired to do some work like this here in Connecticut. It would be interesting to isolate locally occurring wild yeasts and compare results of fermenting on a standard wort.

Cleaned two cases of bottles. Needed to give these puppies an extended soak in PBW. Major PITA. I am going to put together a decent bottle washing rig I swear. Guess I'll bottle tomorrow. APA for a friends wedding otherwise I'd keg it and fergit it.

Love all the one gallon jugs in the background. Very Moonshiners.

But hey now - tell us about that drip system. Looks pretty cool!

I like this because there wasn't too much fuss (time/expense) but you got an interesting result. I could totally see expanding this to include a range of brewer's yeasts on a simple fully boiled wort. Thanks for sharing!

I really like what you did with the arbor by making it a bit of an architectural element of your home. I wanted to do that over our back porch which gets too much sun to be comfortable to hang out on in midsummer. Once the bines get all up and over that it's going to be really magical. And then...

Gave a cursory glance in the general direction of a barrel in which I'm aging some robust porter, thinking that in the next few days I will rack to a corny, carb that up and bottle it from there. the taster from a few days ago was pretty sweet but it may need some back blending... i may call in...

Had a few guys over last night for a tapping party for my first lager. It was a BCS American Pilsener recipe that came out very well if I don't say so myself. And the boys agreed. I have to say I didn't think I'd ever be so excited about a lager, but this is some clean lovely beer.

Don't put a new keg in the kegerator, hook it up to the high pressure manifold for burst carbing but forget to pop the pressure release valve down to the closed position. The entire contents of the CO2 tank whizzed through every keg in the system, including the five beers connected to the...

You are not "way off the boil" (total Limey expression BTW and I like it). If you just 1/2 the recipe it won't be a cock up. If you use software like Beersmith, and scaled the recipe to 1/2 size it would do something slightly different, but I've found the differences are minuscule and because...

Okay, got it. That is definitely something I've learned from this thread (how could I have not known that before???) so I will bone up on that process and get that taken care of. Thank you!

I hear you. But I believe my process is good. I'm meticulous to the point of obsession. I've described my process in the OP. If you see any flawed or weak points I'm all ears.

I get some of the blurry stuff but mostly I get the well-defined but widely varying readings where the line is pretty crisp. I've been using this thing for more than a year now and I have had this issue repeatedly. Only after analyzing the readings after the fact did I see the pattern that...

Okay, so no one out there is using digital refractometers? I've seen some pretty positive reviews of the Milwaukee device.

Tough brew day Sunday. Stepped up grain bill on an APA I've brewed before so I could sparge a little less deeply but still hit my numbers. The readings I was getting on the refract were whack. I ended up trusting them and added a gallon of water before the boil. Mistake! This turned out to be...

Holy crap, busy evening in the brewery... Gravity tested the DIPA. Done at 008 and crashed to 60F for yeast collection. Next step: 2 stage dry hopping Sample and gravity test a Dunkelweizen. Done but pretty thin. Pleasant banana aroma but not much going on for flavor. This might have fermented...