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It was 4 lbs Great Western 2-row, 8oz Bries Gold Pils Vienna, 4 oz aromatic malt. 1 oz Glacier hops boiled and 15 minutes and then transferred to the fermenter and cooled overnight, yeast was 34/70 pitched the following morning. Edited: This was for a 2.5 gallon batch.

Warm fermented "Lazy Lager". Named such because I was crunched for time and and just threw this recipe together last minute, I mashed for an hour but only boiled for fifteen minutes and I threw one hop addition in as the wort was coming up to boil. It's possibly my favorite batch I've ever...

I'm brewing my most ambitious beer to date, an 11% RIS. I'm going to do a reiterated mash to get the high gravity and then I'm going to try and sparge out a second smaller stout that I'll add coffee to in the fermenter. It's probably going to make for a long brew day but the weather is nice and...

What was your original gravity? The only issue would be enzymes denaturing and that's going to take some time. It's more like rolling down a hill than falling off a cliff. I'm willing to bet there will be no adverse effects as long as your conversion was complete.

I've heard it said that black patent and roasted Barley are sterile because they are subjected to such high heat during kilning. Bracc is definitely going to put that theory to the test.

For advanced mistakes and pitfalls you can check out the "Don't do that" and "Mishaps you're embarrassed to admit but can because we're all friends here" threads. Also the Basic Brewing disaster shows are full of beginner and more advanced mistakes to avoid.

I think you should do it! I am having two of my brothers over to my house to brew tomorrow, kind of a little big brew day event. I haven't got my recipe nailed down yet but probably trying to make a good pilsner for my wife to tie it into mother's day on Sunday.

I'm really curious how much color and flavor you're going to get from uncrushed black patent. I have heard of people doing a cold steep of their roasted grains instead of adding them to the mash tun, trying to get a less harsh flavor but with all the dark color. Please update us with the results!

I would like to nominate this for best answer ever. It's your beer, make it like you want to and please report back with the results. For all we know you might invent the next new thing and soon all the grocery store shelves will be stocked with bourbon barleywines and the crotchety old timers...

Celebrating Saturday night with a special beer and a fire.

I would be willing to bet it doesn't matter very much what yeast you use at bottling time because it's barely doing any work. I think bread yeast would work in a pinch, somebody should put it to the test (but I'm not going to).

At least you know the beer was free of harmful organisms, the same could not be said about the water or especially the ice.

Very nice pilsner from Fremont in Seattle.

Got my brew buddy on and heating strike water. Going for a pale, low hopped ale.

Telling your wife it is insane to have a favorite towel. Don't do that.

What's DRC?

I have no experience using powdered sugar for priming but it sounds like it may just need a bit more time. What temperature are the bottles sitting at? They will condition slower at lower ambient temps. How long did you have the bottle in the fridge before you cracked it open? The yeast work...

It's one of my absolute favorites. I'm up here in podunk Spokane Washington but we vacation down on the coast when we can and we always hit Fort George and Buoy. I get the cans up here quite often too, had a Vortex IPA earlier today in fact.

Love the glass! Are you allowed to drink while flying? Can you get a DUI for that? If the answer is no, I'm flying everywhere from now on.

I have accrued quite a few audible credits but can't seem to find any good beer related books on Audible. I did listen to Audacity of Hops and really loved it, and I have the New IPA but didn't make it to far because I'm not that interested in making super hoppy beers. So what should I listen...