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I remove the airlock from the stopper, and loosely wrap a piece of sanitized aluminum foil over stopper. Never had a problem.

+1 on marking dowel so it doesn't need to go into the liquid.

1/2 lb smoked peat? That seems excessive. Have you used this before? It's pretty potent.

I go with S-04 because it adds another layer of flavor which can be adjusted by ferm temp manipulation.

French press AM Aeropress PM The ritual that precedes the caffeine rush is important, no matter the method.

+1 on the "not that important" idea. I have used between 1.25qt/lb and 2.25qt/lb and not noticed an appreciable difference in mash efficiency. I've settled on ~2qt mark because the thinner mash is easier to stir and offers more even temperature distribution throughout the mash tun.

+1 on go with what you have. I use a self-calibrated rod to measure kettle volumes. You need to find your system's boil-off rate, and kettle loss to trub, then factor those into each brew.

I mash tripels low, 149, to get a very fermentable wort and dry finish. The sugar also helps with this. +1 on getting the spice from the yeast alone. Have fun.

Gordon Strong reported on a BeerSmith podcast that he sets his brewing water to a pH of ~5.5 before he starts, eliminating much of the juggling with grains and salts changing the mash pH. He also spoke about holding out the dark grains until vorlauf which also helps keep the pH in an...

I would bottle and expect it to be carbed up when you return. Something to look forward on the trip home . . .

To me, it reads more like a smoked stout. Whatever you call it, I'd think it would be pretty smoky, roasty and full-bodied. I would also think that it would need to condition for a few months to round out the edges.

In 1984 I was living in an Athabaskan Indian village in Interior Alaska, teaching school and learning a great deal about the world and myself.

To the many great books already listed, I would add these: Ivan Doig's The Sea Runners Ken Kesey's Sometimes a Great Notion Louise Erdrich's Last Report on the Miracles at Little No Horse Cormac McCarthy's Blood Meridian and The Road

Most of what is on the report isn't very helpful. Phone the city water company and ask to speak with a chemist. Tell her / him that you need to know the ppm of these: Calcium Ca Sodium (Na) Magnesium (Mg) Chloride (Cl) Sulfate (SO4) Alkalinity (as CaCO3) Then go to Palmer's "How to...

For most American and English ales, I use dry yeast and find them excellent and cost effective. For specialty ales I need the more specific strains only available in liquid form. They both have a place in modern homebrewing.

Smells good, tastes good. Smells bad, tastes bad. This is readily answerable.

Sweet beginning to bitter end -> 6 hours. Soon to upgrade from a turkey fryer to a Blichmann burner, and hoping that will shave half an hour to 45 minutes from current times.

In the carboys are a brown porter and an American amber. Porter's moving to bottles tomorrow. The amber has more quiet time ahead.

I've a white IPA in mind, inspired by Deschutes' Chainbreaker.

BJCP style description for RIS indicates presence of dark fruit notes and esters -- something more than just burnt grain. Special B or C120 are malts you might consider working into your recipe. When I started reading the style guide descriptions my brews began coming much closer to target...