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I was thinking I can mash in how I regularly do (1.25 qts to 1 lbs of grain in my 40qt Coleman cooler) but at a protein rest temp for 20 minutes. Drain the wort and heat it up to a beta rest temp, add it back to the grain bed, and repeat for a alpha rest and so on. Has anyone done this or...

I'm headed down to Irvine, CA next week and I was hoping to visit a brewery or two. We are going to make the drive down to San Diego one of the days, so I think we may hit up Stone. We are aslo going to drive up to LA as well. I'm sure there are tons, and I could probably google it, but...

The OG on this beer was 1.068. It's been in the primary for 2 weeks and it's at 1.012. It has a nice pumpkin spice aroma (maybe too much) and I love the color. Here is where my concern lies...I haven't tasted many of my beers during the fermentation stage, so I am wondering of what I'm tasting...

I boiled 2 cans of pure pumpkin for 90 minutes. I imagine this is pretty typical? It was my first time.

First off....I didn't make a starter...I know, I should have at least done this. :( Anyway, my OG reading was 1.068. I wasn't sure what I was shooting for because it was a spontaneous brew, and I only had the Northwest Ale wyeast smack pack. On the pack it said the yeast is good up to...

EDIT: By the way, the title of this thread should be "My 'assistant brewer' for life". Carry on. Wifes! They try to help, but somtimes they pull something like this: ME: (pointing to my Wyeast smack pack that has been growing for 3 days) "Will you go put this in the sanitizer bucket so I...