had two beers today, first is my IPA... second one is the toasted red oats pale ale.

Hey Meg, nice to see your post... I didn't know that there is a 'Day' for the Pisco Sour. It is a tradition here in Chile as well as in Peru. The drinks are similar between the two countries, your recipe is closer to what we drink in Chile... the version from Peru is made with Key Limes...

drinking some of my stock, slowly. 1/day.. last three days worth of fotos. Toasted Oatmeal Golden Rye Amber Rye Stout

The laptop brick would work if you found one with a 12 v rating (up to 13.5 v dc rating would be fine). The DC side cable could be cut and stripped to expose the wires. If it has 2 wires, red and black.. the red would be +. If it has 3 wires, black blue and white... the white would be +, black...

Been busy hosting outside family events with friends, drinking a little of everything I have on the shelf... from 240+ (500cc) bottles, down to about 60 on the shelf. Still have more events in the near future, I'll be bottling again this week. Today, drinking an amber with Rye that is very...

Today's boil of the new recipe, with toasted oats. second foto is filling the BK, showing color of wort.

brewing at the moment as well as tasting my clone of the Traquair, although I went a little less SRM...and I am very happy with the result. Nice wee heavy.

Yes sir, near done.... I put chiller in 15 min before end of boil. I always crank the heat prior to inserting the chiller to maintain the boil. I have a big gas burner, and a bigger gas burner under each pot. The big one maintains a very good boil at 70 percent valve open... the bigger one...

foto of the boil of the Imp Blonde Ale that I just put into the fermenter...... Summer is starting good.. have 130 liters fermenting, 3 fermenters going. Will bottle my Imperial Stout in a few days.

Nottingham is burping away slowly, cleaning up. Yesterday the sg is at 1.018 ; targeted 1.016 so feel like it'll get there. Confirming that a little more base malt, something with high DP, will add a lot to the recipe. I think the OP had 65% base, and although Vienna can convert itself and a...

As a roaster and brewer of artisan coffee; I would advise similar as your LHBS, roasting the nibs if they aren't already... but roasting lightly as nibs don't need much roasting. Increasing surface contact area is where you will see the most benefit, meaning to grind the nibs to a fine powder...

If you are going to follow the LHBS advice... give me a shout. I will give you my address and a prepaid shipping label so that you have a good option versus 'discarding' the spirits. :)

Hey Iliff, I would have chimed in had I seen this post before just now. Your recipe looks good and the percentages of dark grain looks equal to what I do (~8% dark total is my preference). As you, I use Pilsner malt in all my brews, even my stouts... I wouldn't shy away from pilsen if you...

hahahaaa... I should have taken yesterday to install a blowoff tube :rolleyes: The activity was good and everything looked good.... this morning I did have a small mess to clean up... but luckily it was minimal spillover off the lid. Cleaned up and installed a new airlock, never missed a...

last night, rehydrated 34 gms of Nottingham which showed activity inside of 20 minutes of being exposed to water. pitched the yeast, and checked on it 2 hours later, it showed good activity very quick... almost considered a blowoff tube but because I had good headspace in the fermenter, opted...

Hahahaaa.... Right you are........ I will never be 'veteran' enough to not take data. :) I'm data hungry and always take gravities, temperatures, volumes, etc... etc... because when you don't.. and Mr. Murphy visits, You will kick yourself for not having the data.

Hey Franken.. I'm doing exactly that tonight.... my stout is boiling right now...1.079 is where it should finish... I'll be using Nottingham. I will let you know how it attenuates. My first time using it but have been anxious to try it out. Recipe does have a good portion of fermentable, and...

Drinking my Biere de Garde from the tap. Bottled 30 liters and kegged 20 two days ago, no cold crash but came out of the fermenter almost clear and clearing up very nicely.

putting plants into the greenhouse, gardening day today as well as a little work on the sheep shelter. had a smoky grill going, grilling a chicken, chorizo and potatoes.... while drinking a 4 year old Belgian Ale and sipping the last of a 6 year old meade made with 'ulmo honey', local flowering...

A day spent, building shelves and putting extra things away; in the fermentation room. Had an empanada and a half, as well as the rye stout, listening to Matt Anderson in the background.