Bottling smash IPA.

What size batch? What original gravity?

I do no-chill all the time; works great.

The BIAB is in a colander suspended in a small pot. I gently pour water over it that collects in the pot which then gets added to the big pot on the stove.

Sparge set up

SMASH IPA: maris otter and cashmere

SMASH IPA: maris otter and cashmere.

Then my work here is done.

No. Hat on.

Homebrew during prohibition had a well deserved reputation for being awful. Homebrew during prohibition was fermented with bread yeast.

By running my grain through my mill twice for a standard recipe I got an original gravity of 1.050 instead of the usual 1.044.

Bottled my sweet coffee stout.

My house was built in 1924 when 2x4s were actually 2x4.

I use a bit of victory in bitter when the base malt is briess or great western pale ale malt. I skip it when using maris otter. I currently have a bag of Crisp #19 floor malted maris otter and it makes a good bitter all by itself.

I got laid off at the height of the great recession in Aug 2009 just two months before I turned 60: S O L right from the get go. By the time I hit 62 I had no choice except to start collecting S S. If I'd been able to work to 65 like planned I might have been able to afford to stay on the west...

Good for you, but most people aren't as lucky as you. We tried to stay west before deciding on Fort Wayne, but just couldn't swing it.

My mortgage on a 1244 square foot house in Fort Wayne is $545. What can I get in Eugene for that?