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The way I see it, instead of using up the better portion of one day brewing, when Jr and the missus call it a night I can be in the shed brewing. I'd only be melting my brain on AHB or watching TV otherwise ;) Getting up early, I get the wort heating then have breaky before the other two...

That was a concern of mine so I mashed out and got the wort into the kettle, dumped the spent grain and put the lid on the kettle and went to bed... in the morning it hadn't lost too much heat... Besides if I left the mash out overnight I'd probabyl fine a couple of rodents doing the backstroke...

Well. I did the spilt thing today/last night. Besides a screw-up with the mill and crush size all went well considering. Got the water heating @ 7:30pm, went to bed a little after 10:30 with the wort in the kettle with the lid on. This morning @ 7am the wort was @ 40 degrees. Boiled, hopped...

I happen to have a very close recipe....

I recall in Radical Brewing reading about pumpkin beers - cook it and toss it into the mash. For rhubarb why not stew it and toss that into the mash?

Steelhead Extra IPA http://www.madriverbrewing.com/mad_river_b...e_remix_004.htm

We moved here from LA three years back, and my kid brother lives in SF: Take a day and go down the 101 from SF, hang a right on the 17 and over into Santa Cruz. When you get into town go right over the river, keep on a ways and then left into the industrial estate, second left and then you're...

Trees have feelings too... even if she has a name like Flora you can't just treat her like a lump of wood...

Stop the world - I want to get off! What are you doing to that poor tree to give it a yeast infection, esoteric or otherwise.... You'll have to be careful - Canesten is antifungal and if you get any in your super-duper-chilled wort you'll kill the yeasties. Better leave the tree alone...

I have a cube with an immersion chiller in it and pinstriping on the outside. It's way rad. It has blue LEDs underneath it too... My beer doesn't give me botulism - the kebabs I keep ordering after drinking my beer do....

I'm liking the electric heater. I had thought of the heat pad but not under the fermentor - as I believe the concentrated heat on trub might had adverse effects - I thought about just putting it in the fridge... but then I'm not sure how effective it would be as a radiator... The heat belts -...

I'm currently running a fridgemate on the fermenting fridge but am thinking about upgrading to have a heat source in there also so I can raise the temps a touch as required. I'm planning on using a spare arduino I have to control the beast but am stuck with what the best heat source to use...

Straight form the horse's mouth... "The yeast is from Wyeast 1056 american ale. A great almost industrial like strain that ferments well all the time every time, perfect for APAs"

I guess it was a good price then... :beer:

I have a great APA that uses Amarillo with 1272 and after tasting Mayhem last year I switched out a bit of Amarillo for Riwaka to see how they work (used whole flowers) Have to say I'm not as big a fan of Riwaka as I am Amarillo... But my base malt was JWM Export Pilsner - can recall what else...

I just made a bitsa beer - crushed some marris otter and used a bit of munich and crystal malts that I had lying around and used up some riwaka flowers before they become useless. I figured it'd be a bit malty so I gave it a protein rest, threw in some gypsum and added 20g of saaz that were also...

Hey guys, I'm culturing up the yeasties from some Bridge Road Pale Ale and have a batch of wort almost ready for pitching - just for my curiosity does anyone know what strain they use? Have emailed them but figured I'd put the question out on here as someone else on here has probably brewed...

Just had a read through the slides on your link and did a google search - turns out DAP is a yeast nutrient and supply of nitrogen and commonly used in sugar refining... Apparently to invert the sucrose into glucose the citric acid + heat work well. I did a fair bit of online reading and took...

Just finished my 1st batch of dark candi sugar in preparation for a Big Belgian Brewday I'm hoping to have soon. Did a bit of reading and made some excellent candi sugar: 1Kg white sugar 1 cup water Juice of 1 Lemon Simmer sugar + water until sugar is dissolved and the syrup is clear. Keep...

...SWMBO starts reading your brew-**** copies of zymurgy in the bathroom and casually remarks "You know, apparently hefeweizen in masa makes really good tamales. I read it in one of your brewing magazines."...