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Lucky bloke....

I don't think he's mashing in, but protein resting, which I've actually usually seen at 130F, not 125F. To reiterate, yer beer is fine. It's all an experiment anyway! As Bob Ross says, "Happy Little Accidents."

This has happened to my so many times it's why I now use an Oxygen wand. Those red tanks are $10 at any Home Despot or Blowes. My ferments all now need a blow-off tube they're so vigorous after priming it with the O2 wand for 60 seconds and using a fresh starter...

I like 6-row, and despite modern grains which are a huge improvement, I still feel anecdotally like it's got real conversion horsepower...

I've heard of folks resting at 130F. Definitely not ruined. No need for moss - you could mechanically filter heading into the primary, and/or cold crash it.

So many things to say... First of all, yes, adding a pound or two of maris otter, or even better, Pale 2-row, will add a lot more diastatic power to the mix. If you're *really* worried, add a pound of American 6-row, as the diastatic power of that grain is off the charts. Should be more than...

Does the kit you have have instructions on the boil times, OG targets, and hops schedule?

^^^ This. No yeast = Bubble, bubble. Adding yeast after only 4 weeks is toil and trouble....

Yeah, I heard that. I felt heavy handed adding an oz. of Kent Goldings at 15 minutes left. That should be pretty mellow though. No dry hopping for sure.

I recently added 0.1 pounds of peated malt and .1 pounds of Beechwood malt to a Scotch Ale. How pronounced was your smoke flavor? I'm looking for a big blast of smoke in mine...

Would this apply to pretty much any slurry one might discover?

Coupe of guys have told me that some maltodextrin adds that thick mouthfeel? Is that an option?

I actually look for this when I shop for craft beer. Tells me it was bottle conditioned, and has that old-world craftsmanship feel to it. Pour off into a glass, leave the "crust" behind and enjoy!

For my extracts, I developed a trick where I'd pour the wort out of my 4 gallon pot (what I was using at the time) into the fermenter bucket, and then add water to hit the 4.5 gallon mark. I'd give that a good mix, and then sample the OG with a sanitized measuring cup poured into my sample...

The mash efficiency. I'll start tracking brew house as well. Along with tracking generally speaking; I'm using a 10 gallon HLT and Mash Tun cooler setup. I was worried about all Grain because with extract I had trouble hitting OG all the time. All Grain I just love; it's like the manual...

I just ran my second all-grain batch for a Wee Heavy using 17.4 pounds of grain overall, 14lbs of which was Maris Otter Pale malt. I see a lot of folks here talking about their efficiency, so I ran mine through a calculator which tells me I am 80.3% efficient. Is that good? Bad? Shoot for...

:fro: There you go. Try another sample down the road before you add the other syrups/sugars and after stirring. Hope it works out!!

Hurray esters!! Can't wait to try my own Saison this summer... Hope it goes well, OP!

Greets! I am a new brewer, but I've taken to it like a duck to water. I've always been a beer nerd, and I've always liked cooking and flavors and what not, and I've even got a knack for tropical fish and water chemistry, so I guess it was just a matter of time. My brother got me a beginner's...

You did stir the wort aggressively before taking the sample to chill, yes? The heavy stuff sits on the bottom otherwise, and gives you a false OG reading. I had a 1.060 test as a 1.042 once with just that problem. Once I rubbed the lamp, the Gravity Genie came out and granted my sugary wishes...