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Yeah, they even canceled school. Some "snow day".

Disclaimer: I love Stone beers and appreciate everything they've done for craft and home brewing. It's interesting that they'd retire their flagship beer, though I feel like Stone IPA (which I prefer) has kind of been carrying that banner for the last several years. With that preface out of the...

That's a great point, too. When I do a 60m mash I stir every 20m or so and I generally see an upwards bump of 2-4º. For example, here are my notes from last night. It was low 60s outside and I only wrapped my kettle in a towel and a single blanket. * strike water @162º, mash in lowered...

I too pronounce it like it's spelled. See also "krausen" and "wort".

Nice try with the disclaimer, but you're still going to get the "why on earth would you ever rush a brew day/it's supposed to be relaxing/blah blah blah" comments. The main time difference for me on brew days is generally related to how focused I am. The more focused I am, the more I get done...

Was the structure pre-fab and if so, where did you get it?

A thick towel wrapped tight around the kettle and then 2 thick blankets wrapped loosely around that. It looks ridiculous but it does a pretty good job of keeping the temperature steady. (There's a kettle under there somewhere, I swear.)

I know y'all are on the edge of your seats with suspense, but I ended up pitching separately. My thinking is that I'd like to rack a non-brett saison on the non-brett yeast cake. An aside...usually not an issue in TX, but it's been pretty cold here lately so I had to actually raise my...

I'm about to do my 15m hop addition on this as we speak. Not really asking which is "better", but what would be the difference between co-pitching and pitching the Brett around the 2 week mark (on transfer to secondary)?

I think you're likely right on the mash temps and unfermentables, but I wanted to add that the last time this happened to me, it was actually that the yeast died. So I would def make a starter, or better yet a 1 gallon batch (don't make starters make beer!).

connell89 brings up a point that I was thinking about. If you are vacuum sealing in a sanitized container, how necessary is it to put them in the freezer. I'm assuming it's not great to have them sitting at 80F for weeks in summertime, but how important are freezer temps?

I have to say that Sam Adams Boston Lager is probably the second best beer I've ever had on an airplane.

A couple more beginner tips: 1. Re: bags, no you don't absolutely need a custom bag, but at the very least your bag should fit over the lip of your kettle. My local HD doesn't stock large enough paint-strainer bags, but I've found this to be a effective and relatively cheap solution for my 16...

Thanks for the post. I love HBT but my irritation at the "...this has been asked before use search.." is only matched by my disappointment on the built in search tool. I understand that this is probably just the nature of the forum software and have taken to using google much in the way you...

I LedOL. Pitch-perfect replica!

What some of these comments seem to be missing is that Sony didn't just cancel the theatrical release, they apparently canceled any release of any kind. From this NYT article: "A Sony spokesman said the studio “has no further release plans” for the $44 million comedy." They...

Right this very minute, there's the start of a batch of BierMuncher's Ode to Arthur Guinness clone under that pink blanket. I monitor temp w/ a digital thermometer (barely visible attached to the post on the right).

I did one extract (the aforementioned 15-min pale ale) and wasn't a fan of the process or the product. However, I have been tempted to try again. I hear you with the 1am finish time. Sometimes what I will do is either mash one night, boil the next or mash/boil one night and let chill overnight...

I generally pull my bag and drop it into a big SS colander that I put over my boil kettle. I let it drain while I bring the wort up to a boil. Sometimes I squeeze (using a lid from a smaller pot), but usually not. I did a no squeeze/no sparge brew of BierMuncher's Loon Lake Smoked Porter last...

I can get behind this advice. I've done this even in non-sub-arctic temperatures, holding the lid down tight with binder clips. Just spray the lid (and maybe the interior of the kettle not submerged in wort) with starsan. And contrary to the suggestions above, snow, while cold, is a pretty...