I'm surprised no one suggest Farmhouse/Saison/Raw Ale. That's what the Norweigians have been brewing with it for who knows how long, and likely how the strains came to be. Something along those lines would be my first guess. I once made a short-brew 5-day 'Pina Colada' Ale using Hornindal and...

That is an interesting question, and I wonder, "which is more important, the temperature of the grain, or the wort, or do both need to be in sync?" Recalling that everything happens over a range rather than hard steps, I'll hazard as long as I'm close, that's good enough (within a few degrees of...

Which reminds me it would be nice if the brew log data could be used for those running averages to tweak equipment profiles and for new recipes. (without having to keep track separately.)

I've never had 'damaged yeast' using a stir plate. I have had poor fermentations with a 'shaken not stirred' starter though.

I just cap mine with a crimp of sanitized foil. Any CO2 escapes.

I originally made my own recipe sheets with places to record various readings. Calculations were done in a spreadsheet and I used my readings there for log entries where I kept running averages for various system specs. (boil-off, grain absorption, efficiency, etc.) I switched to Brewers Friend...

They'll get as much time as they need. Either I'll do a slow ramp which will provide plenty of time (already the case with my current method) and/or I'll just hold-off the mash-out step until full conversion. I never mash by time—always to 100% conversion. (or close enough to target gravity with...

I was reading about coffee extraction this morning, and seeing commentary that percolating or drip/pour-over methods result in more efficient extraction of the good stuff. (though many will argue there are other goodies left behind that immersion can extract via French Press for example) This...

Been doing that for years. It indeed makes a difference.

I make snapshots. If I ever change anything for a particular brew (such as slightly different malt, water chem, etc.) then that gets a new snapshot, with logs and notes for everything. If I make a significant permanent change based on results, then I update the original main recipe. (with notes...

That's more a function of fermenter geometry and pressure. (wider is better than taller, open is better than closed) But if you can't change that, temp is your next best bet.

I clean the grain out of my BrewBag while ramping to boil and re-suspend it from my ladder (used to raise & squeeze after the mash) as a hop bag. I like to keep it partially raised so it just floats on top. I've used it for both T-90 & Leaf. (200 micron if I recall correctly) Hop 'socks'...

Fig & Pig is always a good combo! Lots of folks make pizzas and flatbreads in these parts with both along with caramelized onions and various cheeses, including Blue & Brie. (though not usually both of those together)

Sorry, got mixed up with another thread! I would definitely recommend 145℉ and let it fall naturally from there during the stand. Since I switched to doing so, I find aroma is much more potent from any hop. But of course, go with what you are comfortable with. (Brülosophy did some trials with...

I've only ever used Magnum early (first wort) but I fully support this experiment! Please report back if indeed you get the citrus you are seeking! Beware, Magnum also throws Menthol. I've experienced it. (was perfect in a Cascadian Dark Ale/Black IPA!) Don't be surprised if you get some. That...