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I imagine a mechanism that brews beer at the push of a button. Something like, I start the mill, which then runs until the bucket full of grain tips a scale and falls into mash tun. The falling bucket triggers the HLT which fills the tun with the appropriate amount of water...etc...

In Reno tonight, just finished a Red-headed Stranger and a kolsch from Brasserie St. James. Both were very good. Now drinking my rendition of Czar's Revenge imperial stout from the 80 Styles book.

Strange trip

String theory

I was planning on kegging, but after reading your advice on the importance of bottle conditioning, decided to wait until I had enough strong bottles to do the trick. Bottling in heavy champagne bottles tomorrow.

String Cheese

+1

A dry-hopped, late-hopped, 1.060+ American IPA with a cheeseburger and fries is as nice a paring as I could ask for. The style features a lot of room to explore. Many commercial IPAs feature complex grain bills. If you don't believe me, age one. Take a few bottles of an IPA you would normally...

Box truck

I brewed it today. My LHBS doesn't carry White Labs yeasts, so I two packages of Wyeast 3787 Trappist HG. My efficiency has been around 60%, so I added a pound each of the base malts. I also switched out the Belgian candy syrup for beet sugar due to availability. Other than that, I stayed right...

I am planning on brewing this on 5/18/13. I like the brettier older tastes and plan to add Orval dregs in secondary, then let it sit for quite a while. Would any of you mind discussing your fermentation schedule?