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Made a trip a few years back through there (wonderful town)! Welcome to the forums! :-)

I'm thinking you could freeze the beer and then pour off the alcohol since it has a much lower freezing point. Send the poured off stuff to me! :ban:

Just thinking out loud here, but I'd be inclined to mash at a lower temp (149F) and maybe use some sugar in the recipe to keep things from getting too thick with 1469. I've never used it for anything over 5.5% abv yet, so I'd be really curious to hear how this one turns out. :-)

I didn't! Go figure, most of the brews I've made of late have not had a sugar addition. :-/

Once upon a time... :-D https://www.homebrewtalk.com/showthread.php?t=582317

I would say that style gives you some rails to learn on but there's no reason you have to stick to them. Some people might like having the definition that it brings, others may feel that it confines them. I would say do what you are comfortable with. One of my first and favorite books is Randy...

It's in my basket. Hope it sells well for you Chris (the cats will appreciate that)! :) Another resource to the home-brewer that I consider pretty swell is this site... http://beerandwinejournal.com/

Maybe something here? https://www.brewhardware.com/category_s/1848.htm

I haven't seen so many blinky-eyed, pale-skinned introverts since I played D&D back in the 80's! :p Me and the GF have been getting out for walks and we've had a great time playing plus we're logging in some miles which for me means I can have moar beer!!! I think I'm around 14th level now?!?

I was doing 1 gallon batches for quite awhile which allowed me to brew 4 times a month... I don't have the time to do that for the most part though, so I've gone up to 2.5g batches. I also going to start doing some split batches for the sake of efficiency if I can.

It's closer to the concept of "brewing on the ones" :) https://www.youtube.com/watch?v=0sSKHzmhrzY

I would think on a technical level that it wouldn't be a SMASH, but I do like the idea! :goat:

I've only done lower gravity brews with 1469 (up to around 5.5abv). I have heard in the past that Yorkshire doesn't like high gravity brews, but like rhys333 mentioned I think a lower mash will help attenuate it more fully. Will have to try this at some point because 1469 is my favorite...

Thanks! :D It's good to hear the results you had (it might be a spell before I get around to this)! Sounds like it would be better to go a little low & slow(er). I'm thinking that as they stated in the second article that oven heat can be pretty inconsistent, and I like the fact that they take...

Here is another great article along the same line as the first (which I found as a link someone posted in the comments section): http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html

I saw an interesting article this morning on caramelizing (toasted) sugar that I thought I would pass on. Maybe great in an English or Belgian brew...

When I first got into brewing as a hobby a couple years back.. I truly went crazy at first buying all sorts of different grains, hops, & yeasts to experiment with. So over time, I've figured out that there's quite a bit of stuff that I either didn't care for, or just didn't use too much. So...

For lower gravity beers I go with 2 weeks in primary and that's it. If it was a bigger beer... I'd do a secondary with an additional 1-2 weeks depending on the beers gravity. I wait a minimum of 2 weeks after bottling to pop one. I prefer to wait 4 weeks, but sometimes I'm just not that...

I go for around 2.0 volumes of CO2 when I bottle which I think is on the high side of carbonation for a bitter (http://www.brewersfriend.com/beer-priming-calculator/), but I'm pretty happy with. It pours with a quickly dissipating head, and has a slight effervescence to it after that (not flat...

I was in Scotland & England about 12 years back. Need to get back there! Loved their beers! I've been on a year and half expedition to brew some of what I remember from my experiences in the many pubs... :drunk: