Nut Hugger (was a brown porter I just had the last of) Sugartit Sour (KY Common named after the tiny little town I live in/by)

Nothing catastrophic as yet, just the joys of cleaning up the stove after boiling over. Nothing like scrubbing burnt wort/trub from every nook and cranny.

Kinda like the inclusion of the historical brews, if for no other reason than the inclusion of the Kentucky Common

Just took a stab at a Kentucky Common over the weekend. Got it sitting in the fermenter now :D If the wort was any indicator, it should be a nice little sipper when it's ready.

Not much to worry about with sugars when it comes to crystal malts :D . The malting process they go through crystallizes their sugar content (hence "crystal" malt), making it unfermentable. They're more there for flavor and color. 165 shouldn't be taking you into tannin land, but I usually...

Thanks. Changed numbers one spot but not the other >.<

Guess it's time to start writing my own gospel ;)

While I was cruising various brewing sites, I came across some discussion about cold infusing the non-mash grains. I know that crystal malts lack diastatic enzymes, but I'm a bit unsure about cold water extracting the desired properties. The proposed upside to this method is it removes the...

Figured the water was a bit low. But I'll be sure to post results :)

Looking to make the jump to all-grain brewing and still feeling a bit unsure. I've consulted Papasian a few times and hmm'd and haw'd, but I'm just not sure I've fully got it. Especially in terms of how much water I need. Figured I'd start with a brown ale as that's where I started as an...

Drinking some now!

This... is very interesting. Where are you from Nosy? I live in NKY and have never heard of this. Based on this little tidbit of history, though, I'd love to give it a go at some point.

Awesome timing on this question. I've brewed my first higher gravity beer (probably going to land about 9.5%). It's been 26 days since brew day, and I plan to let it go another 3 and a half weeks aging in the secondary. I was afraid the yeast wouldn't be viable for carbonation by that point...