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I've probably written 4 or 5 different versions of brewing software. It's what I do when I'm learning a new language or technology. The latest was written to learn blazor (if there's any other nerds in here).

Yep this is what I do.

I pitched a 1 L starter, pretty small by conventional wisdom I guess. Lag time was about 12 hours @53 deg F. Activity started to slow at day 5 so I kicked up the temp to 65. I would have just let it go in the low 50's but I didn't read any down side to raising the temp, so why not do it?

Thats a pretty nice idea! Still, you'd need to sanitize your tubing every time - but probably easier than sanitizing an auto syphon. I know airlock activity is not a great indicator but I'm leaning toward just relying on that. A few points in either direction probably won't make a perceivable...

Would it be a problem to start a d rest too soon? I know the rules of thumb about starting the rest at 5-6 points from FG but I just don't want to take that many (any really) gravity readings. I'm guessing its better to err on too early than too late. Anyone have a lager method that doesn't...

HB Cream of 3 crops

I have a 80/- in the primary right now made with 1728. What would be a good beer to make with the yeast cake after I keg?

+1. I'm going to reiterate that many beers are better fresh. To the heffes and saissons I'd add pale hop forward beers. For these I'd shoot for 2 weeks (or less) grain to glass. Oh, get rid of the bottles as soon as possible and start kegging. Beer will continue to condition in the keg.

It's probably not necessary but it won't hurt to give a little swirl before racking. Maybe you'll get a little more sediment in the bottle.

5.5 Gallons Cream of 3 Crops 5.5 Gallons 80/- scottish =947

That's awesome! Seriously jealous.

We could try to build a bridge out of him

He's a witch! Burn him!!

I wonder if a disproportionate number of home brewers play guitar? hmmm...

Drinking the homebrew, obviously! Oh and making something that only I could consider music on the guitar.

I have a similar problem. I'm brewing in my crappy garage when out back I have a pool, lazy river, bungalows, amphitheater with live music, and a harem with 20 fine women. Ha, just kidding I brew in my kitchen. I'd figure out a way to move my rig from the garage post post haste if I were...

Yeah the canadian is pretty good. The scotch is kind of boring but smooth, for the price it can't be beat. I'd imagine the bourbon is fine too. I'm definitely going to try the tequila. If nothing else it'll make good margaritas.

Thanks, I recently did this with a cream ale (kolsch yeast), about a 1/2 lb. It worked, fermentation kicked back up and I'm happy to report the beer is delicious. I wont be using kolsch again anytime soon though, it's a ***** to get to drop out.

Has anyone ever added ordinary table sugar to the primary in an attempt to dry out a beer?

I haven't had the beer but I can tell you that the 1.75l scotch or canadian whiskey for $20 can't be beat for value.