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I used to the do same when my 2 kids were really little. I read if you sparge at 180 degrees ,or a tad higher, it stops the mash convergence so it doesn't sour if you let it sit. I'd wrap with with a sleeping bag and leave it on the stove then go to bed. I'd wake up early the next morning to...

Totally agree! Bought mine about 8 years ago and it's still going strong. Getting a mill should be one of the first upgrades a homebrewer does imo.

4-6 weeks you're totally fine. I Oaked a strong ale for 6 months in the primary by accident one time and it came out great.

You need some sort of base malt like 2 row or something to get the sugars needed for a starter. Those grains get help converting what they're able to from the base malt. Yeast have to have something to eat.

I get a muslin bag and spray it with a little starsan then add the sliced peppers in there. Some like to weigh the bag down with marbles or whatever so just make sure you sanitize anything that touches the beer at this point.

I use a false bottom and make a pumpkin beer every other year with no stuck sparges. I don't use rice hulls either. Usually do a higher mash temp with a slightly thinner mash and fly sparge with 180 degree water.

A tad colder than cellar temp for me for anything like a barley wine or barrel aged beers. That way it can warm a bit as I enjoy it.

What temp did you ferment at? Id leave it for 2 weeks then warm it up a bit for a few days so the yeast can finish cleaning things up. You will drop a few gravity points from that but if you finish a few point higher than the recipe says its not really a big deal. That lactose will make you...

Cold crashed a Xmas dubbel and started warming up a milk stout. Also need to start to bottle up some beer for Xmas gifts.

Went to Chico State for a bit back in the early 2000's and it was cheaper to drink than it was to eat in that town and the beer was in every nook and cranny of the town. It was wonderful.

we mostly drank malt liquor back in the day which i'd never try to brew myself because most of it was pretty horrible. I think Micky's and Elephant were probably the best tasting ones. Coors original was another go to as well as MGD and Yuengling. Once we tasted that sweet amber lager from...

I agree. I never think actively fermenting beer tastes good. Some parts of the world do drink their beer when it's super young and turbid but they're usually pretty low gravity and they've been drinking it that way for a long, long, time.

Just drank my last SN Celie. This beer has been a cult classic in my circle since I can remember. Even though I can brew it at any time it has to be at the right time of year otherwise it just doesn't taste as good. It's out super early this year so I'll probably have to brew a fresh batch here...

Damn! 3 hour boil? That's a great 2nd runnings beer and a nice long brew day. Enjoy those, they sounds great.

Id go with saaz. Itll give you a nice bitterness but will be pretty subtle and let the spruce shine well.

Noble pils for sure.

Right on!! I swear... been doing it for years and I don't think I'll ever go back.

My first triple decoction. Straight up German pils with saaz and home grown hops and kolsch yeast. Only been lagered for a week but its fantastic. Happy I have almost 2 cases of it. First bottled batch in many years!

Sounds exactly like my old setup. Brewing those small case+ batches is where it's at. Can't beat the variety! I'm where you want to upgrade to and I can say it's worth it for the bigger mlt and the no hassle limitations. I got a 10 gallon cooler from a buddy and tossed the old smaller mlt...

Moved the xmas dubbel upstairs to warm it up a bit for a few days before bottling it. That reminds me... I have to clean out a bunch of 750 ml bottles and dig out the floor corker...