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Drinking the third batch or "Daytimeish" now. 4 gallon batch into fermenter 42 oz Viking Extra Pale 8 oz malted oats 8 oz white wheat malt 8 oz white wheat flour 5.5 oz demerara sugar BIAB 51 CA / 59 CL / 36 Sulfate 30 minute mash start at 146F down to 142F @30 min Add 5 grams gluco continue...

Lots of low or no enzyme malts there. Longer mash definitely seems like a good idea. I might go for 2 hours. My grain bill was 76% 2 row, 20% rice and 4% table sugar. I mashed a couple degrees lower the second time and got 88% AA. I don't think the rice will give you any trouble, other than it...

I am thinking my efficiency issues might be related to not properly accounting for the water I used to cook the rice.

BIAB. Started at 152. Down to 148 over a 60 minute rest. I just looked at my notes and AA was 86%

I have brewed a cold IPA a couple times recently that has around 20% rice. Attenuation has been very good. Over 80% using 34/70. Mash efficiency has been lower than anticipated though. I used jasmine rice and cooked it first, overnight in an instant pot on the porridge setting.

I have been working on a recipe based on Lagunitas Daytime IPA, I call it Daytimeish

During early days of the pandemic I made a beer with ingredients I had on hand. I called it 2020 Lockdown Double IPA. It turned out really well and I have put into rotation. Another that has made it into the do it again list is a strong, hoppy brown ale, Double Brown Trouble. It is based on a...

Remember those weird 3D pictures where you had to change your focus and kind of look past the actual surface of the picture to see the image? If you do that there are 20 circles!

Saw this at the airport on Thursday and thought it was unique.

UL listed?

I used material I bought at Home Depot that is sold for making white boards. The stuff you use dry erase markers on. Kind of like Masonite with a shiny white coating on one side.

Hair deleted

I used YVH’s latest Galaxy in a cold IPA, using dry hop method discussed in this thread. Soft crash then dry hopping at 55f for one day then cold crash. Came out excellent in my opinion.

Makes me wonder about adding a jar of marmalade at flame out. Marmalade whirlpool.

Moving air over the boiling wort will increase evaporation. You would need to put a lid on it to slow evaporation. Even that would have a minimal effect on slowing it down. Moving air carries off more water vapor.

There is an epically long warm fermented lager thread here that discusses this in encyclopedic detail. It seems one can pitch at ale rates when fermented warmer. This ale temperature fermentation works well with some lager yeasts, but not all. It has worked for me. I’m enjoying a “cold IPA” now...

Potato Masher

A01 is liquid yeast, right? Much different than handling dry yeast. I don’t know the answer to your question, but it seems most of the above answers don’t apply. Maybe the mason jar in the fridge.

This may also be of interest in the subject being discussed. This post on page three of the HBT thread referenced by @BrewnWKopperKat more or less wraps up the results and shows that there are convertible starches in a lot of crystal and roasted malt that would benefit from mashing if one wants...

The attached picture is a screen shot from this article on More Beer's website by John Palmer. It indicates there is a benefit to mashing crystal grains. Generally, the lighter the roast greater the difference in extract. The fourth column indicates extract points when mashed with base malt to...