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Owly ... It's mighty big of you to come back here and admit error. Even bigger of you to right the ship and giver' another go. "Without pain, without sacrifice, we would have nothing. Like the first monkey shot into space." - Tyler To the other people nervous about trying it, give it a shot...

Brew toad + permanent marker on the side of kegs. Nail polish remover to remove when the keg barks ate and says it is time. Brew. Repeat. Sent from my iPod touch using Home Brew

I do the same as square mile does in the previous post. I've gone to a hop spider type device (just a finely woven laundry bag) to serve two functions; recover wort from the hop sponge + keep my keg poppers clear of the green stuff (keg ferment). Sent from my iPod touch using Home Brew

If you buy hops in bulk and don't use the super expensive ones, I'd say you are still winning (even on hoppy beers) Sent from my iPod touch using Home Brew

Sexually? Yeah but not as much as I'd like to. These days I've been experimenting by making raw ale, berliner weisse and no hops in the boil (hefty whirlpool additions). Sent from my iPod touch using Home Brew

That's good food for thought. I'm brewing up some soured ale tomorrow using Roeslare. I think highly enough of the raw ale process that I might be willing to jump on this long term aging grenade for the sake of science with a bit more reading if you had any links to offer up.

I'm not so sure. Beyond kettle souring, I plan on sitting on sours for a long time. I'm not so sure how stable these beers would be on the long term but, then again, I'm no scientist.

On a session beer (~low-mid 2%) recipe I've been working on for a while .. "I was expecting it to feel a lot smaller."

I consider their absence be an advantage to pinlocks and not a disadvantage. One less place for leaks/worry.

I own both in my two different setups. I prefer pin locks because it's impossible to switch the connectors. Also, these days, it seems ball locks are always more expensive.

Cool idea! Maybe even stage a fermenter lid blow off (I recommend German Ale Yeast) and capture it on audio. Bloop, bloop, bloop, BANG! Is it a size or format thing that isn't allowing the file to be uploaded here? Perhaps converting it to Mp3 would work or hosting the file on DropBox and...

So you collect your runnings with no further heating right?

"Did you know if you mixed equal parts of gasoline and corn sugar you can make malt liquor? That's right. One can make all kinds of headache inducing concoctions using simple household items if one were so inclined.

I started no-boil in an effort to go full-retard on the brewing process. Here's an outline of my process: 1: Collect 51L (for my high 2% session beers) of carbon filtered water the night before, treat with campden also. Sitting overnight allows the currently frigid tap water to come up to...

Paint a self-portrait. Build a house. Wait a minute .... wrong forum.

I'm usually drinking it by 14 days (even as little as 7 in a pinch) but I also ferment and carbonate (look into the wonders of a spunding valve) in the keg. I think the 4 month ferment was more targeted at the brett more than the process of no boil.

Absolutely everything Squaremile said plus, at least in my setup, it's only a few degrees away from 76c/168f anyways so it's nice peace of mind. At 76c, I'm able to get more than enough hop character in my hoppy session beers. I don't know if that would be true of 67c/152f.

It's worth mentioning that I collect all of my runnings and bring them up to 76c for both pasteurization and hop steeping. So to that effect, you'd still need a container large enough to accomplish that. Disadvantages? My beers have a grainy edge BUT I do feel like it benefits the 3%...

Reporting back. I've been on this procedure for the past few months and love it. I'll just add a couple of my findings. I've been keg fermenting w/ a spunding valve to achieve the ultimate in laziness/no O2 pickup. As such, it's really important to do a whirlpool AND not short yourself on...