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I've seen mention in Don Osborn videos that he'll mash in collect wort in the evening, then leave it covered until he starts the boil in the morning. Going to try it, but haven't had to yet.

No picture, but I'm dowing the last 4 bomber's of Cooper's kit beers I have. Started all grain after Christmas, and while I might knock down a canned kit to keep the pipeline going at some point, the side by side difference is crazy. I'm a convert, on the real.

I've gone from canned kits to BIAB since Christmas. I had a 20 quart pot, so thought for cost savings I'd start with it and just make 2.5 gallon batches until I nailed my process and saved up for a bigger pot and a cooler (had planned to mash in a cooler lined with a bag). Long story short...

When you know how much beer +/- a couple liters how much beer you've drank in the last 18 months.

Mine's a rockstar right now too. Smelled amazing coming through the airlock today.

Bought the ingredients for this yesterday, a 2.5 gallon batch. Hope to through it together this weekend. Going with Notty for the yeast, it's what I have on hand. Rock on.

There are actually commercially available 2.4% beers? Wow. Is it for Jr. High kids? Or breakfast? What application does it have?

That's the biggest reason I ran the numbers, the "holy crap what if this is amazing factor". Took awful notes though (first brew outdoors with a burner) so I wanted some info in case I wanted to re-create....

Ha! Guess I'll find out in a month or so.

So I'm calling this Daft Bastard IPA, because that about sums it up. Went to the LHBS to buy the ingredients for an Irish Red. They didn't have a couple of ingredients, so I figured screw it, I'll make an IPA. I bought 3.75#s 2-row, a half pound of crystal 60 and a half pound of Munich, as...

A pub we go to has Potacho's. Lattice-cut fries cooked crispy with nacho toppings like that. Delicious!!

I liked St.Ides even before I knew it was Covid endorsed; and Covid is, afterall, for the children.

Bottled it Friday night with a cup of corn sugar. Gently stirred the bottling bucket to see if I could get a more even mixture as I've been noticing some inconsistent carbination the last couple batches. The couple of ounces I had left tasted delicious. My favourite sample from one of these...

Or you look like an invalid dragging your green compost bin with frozen wheels through 3 foot snow drifts that is about 20 pounds too heavy because of the wet then frozen spent grains.....

I am brand new to full boils and such, so I thought it might be a good idea to boil with the paint strainer bag on the pot for hops. As it turns out, it also kept foam down......

It's come together a little better now. Should be delicous-er in another week.

Bought caps, a pound of DME (frigged up my grain bill purchase for an IPA) and two packs of Cooper's yeast as back ups, as I'm trying to roll with recycled Notty for a while.

Yeah, 4 gallon pot. Heat on stove, doughh in. My stove only goes down to 170, so I heat it up, turn it off and stick the pot in the oven. I take it out and stir every 15-20 mins, and check the temp. If the oven feels cool, I pre-heat to 170 again, and shut it off when it gets there. I get...

Trying to get lots of brewing in now while I can. I work 50-60 hour weeks April to October, so I'm trying to get 3 brews every two weeks between now and then.

Just put down what's supposed to be a 2.5G dry stout. OG 1.048. Off to the racers on recycled Notty.