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Okay great! Thanks for the advice everyone. :rockin:

Well the problem with just adding boiling water is that once I get to a sacc rest my grain will be sitting in more water than I want. I'm familiar with the decoction process, but never tried it. I''ll have to google thin decoction but it sounds pretty straight forward.

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 was going to say that Kari is most definitely NOT hot....But then I saw those pictures. I guess I never knew...:(

I've been up brewing until 3am on many occassions. Nothing wrong with a little late night/early morning brewing. :rockin:

Or you could just do a 4+0, or a 5+(-1), or a 3-(-1)...just sayin' :mug: Sorry, I'm a di@k. :( But it sounds like your beer will benifit from aging a bit longer.

21A cans are pretty bad-ace I must say... Oh, and great beer too.

It seems like that's pretty much how the system is everywhere unfortunately. My mom took in my cousin's 1 year old son because he and his wife were/are on drugs. My mother made sure that they wouldn't get the kid back, the social workers said they wouldn't...but they did because they passed 2...

I'm Charlie P because I'm too new to brewing (1 year in). I don't know enough to be a Palmer. I haven't brewed the same beer twice, so I can say how consistant I am. So I'm not a Jim Koch. Sam C? Not yet, but maybe in the future. But I DO have a song about an octopus...so...

You have banana slices in your yeast cake, bro.

A lot of people will sometimes ferment without a lid or anything else covering the beer (open fermentation). It just requires a lot more attention, skimming the krausen to get rid of nasties and such. EDIT: I should note that open fermentation only lasts a few days at most. Once the...

When someone mentions Michael Jackson and the first person who comes to mind isn't the king of pop.

Brewing up a Bourbon Porter in a few hours...transferring my a batch of pils to secondary...and consuming many IPAs, Bitters, and Browns (and maybe some apfelwein).

I don't see why you can't just use grapes like you would in any other fruit flavored beer.

Dude, stop poking it!

Well JT Schmid's wasn't very good. I asked about their beers and besides the usual BMC beers, they only had four of their own beers, and I'm pretty sure that's all they have to offer. I asked to know more about their "handcrafted" brews hoping to read a beer list and all he told me was "we have...

Holy S--t. I was kind of expecting one or two recomendations, but this is great! Thanks for all the suggestions. I'm pretty much just limiting myself to breweries or brewpubs. I'm going down there with my wife and daughter, so I want to stay away from bars. We'll get into Irvine...

Oat is an adjunct. Adjunct grains are more about texture than flavor. But if you want to, no one will stop you.

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...

Home brewing isn't a very good topic to use for a persuasive speech. What are you going to persuade people into thinking? Extract brewing is better than all grain? Fly sparging is better than batch sparging? Getting into whether drinking laws should be changed doesn't have much to do with...