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2 questions: 1. Any difficulty maneuvering that quantity of hot liquid? 2. How do you handle an unexpected drop in mash temp (since I'd guess you can't fire up the burner again if all the grain is sitting on the bottom of the pot)?

Mainly I wrap in bubble-wrap and launch via catapult to my neighbors in the adjoining homestead.

It seems like a lot of torrified wheat. When I use it, I generally do 4 oz with good results for head retention.

For instance, Mosaic from 2021, $12/pound: https://yakimavalleyhops.com/products/mosaic-hop-pellets?variant=39570780291205&_kx=ISgR9v-n-my-wxLD5zkqk8dCz_2hnEWatjcRVzMIdkQ%3D.VQEefX

When you need a pulley to get your hop bag out of the boil, you're either doing something horribly wrong or wonderfully right!

I'm not ashamed to say I buy almost exclusively when Yakima Valley has their "flash sales".

I'm making a session IPA/hoppy pale ale right now. 5 gal batch w/ 11# of grain and 8.5 oz of hops, buying in bulk and re-using yeast, comes to a little under $25.

That is a great way of putting it. And in that context, the question "why worry about saving money on a hobby?" is nonsensical to the beer brewing hobbyists because it sounds like "why do you care about paying more for grain than you have to?" But to the brewery building hobbyist it's "why are...

Bulk grain Bulk hops No chill (gasp!)

Cloning Jester King's Snörkel?

Ha. I just always assumed I shouldn't do this. I've got an IPA finishing fermentation w/ Hothead and I'm about to dryhop w/ Citra. My next one will probably also be a Citra IPA because I have a freezer full of it, so I'll try this out.

Does anybody have a good technique for doing this with dryhopped beers? One that doesn’t involve washing or racking to secondary for dry hop? I have found the first to be a pain in the ass and the second to have oxidation risks.

So what should people call this beer characterized by lager grain bill/yeast and high hop-content fermented at ale temperatures? Preferably in 3 words or less. I get the gripes (sort of), but when someone says something like "session IPA", however technically incorrect, I know exactly what...

It must be really good. Prostejov Czech Pilsen Malt - 55 lb bag

I don't mind the hazy IPAs and have no opinion about hipsters ruining craft beer... ...but I love the hell out of this quote.

Here we are, 11 months later, and I finally made this last weekend. I did my recipe above, except only 14# of maris otter and calculated 1.5oz of CTZ at the start of the boil. My OG was 1.070, which makes me think my refractometer is broken because that's really good efficiency for me.

In

I'll secondary in a glass 5 gal carboy if: 1. I'm doing a Russian Imperial stout or something that's going to sit for 6 months. 2. I'm dry-hopping (which I almost always do-except for those stouts) and want to re-use the yeast cake for my next batch (which I sometimes do). However, I have a...

The hardest part of reading this is the realization that 1991 was 30 years ago. As for my favorite cheap beer: Lonestar. (Kind of can't believe this thread is 3 pages deep with no mention of Lonestar.)

Pretty much an IPA/APA with 2-row, a little 60L, columbus for bittering, Centennial for all other additions. I'll vary yeast. I was using strictly WLP007 for a while but now mix it up with Omega Hornindal or Hothead or will just use Nottingham. I'll also sometimes use Cascade or Mosaic for the...