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Sounds right up my alley, thanks for the tip! I'll keep my wits about about me so as not to get hit by any wild hubcaps.

In San Francisco for business, so of course decided to turn it into a beer research trip. Shortly after getting settled at the hotel, ended up at the Toronado, and lo and behold - the legendary Pliny the Elder. Have heard about this beer on many podcasts, blog posts, etc. Thrilled to have...

I agree with SteveH. Also have a Robobrew, and find a thinner mash works best. And in general, mash water volume should be more than sparge water, and a roughly 2 to 1 ratio seems to work (eg 20l mash, 10 L sparge) until you figure out your efficiency, boil off, etc.

A while back I posted here asking for recipe advice on bitters (and thanks all for the very helpful replies). I used Pilgrim (plus EKG and Bobek) in my subsequent brew and it was by far the best bitter I have made. About 15g Pilgim as dry hop. Pls let us know how your single hop with Pilgrim...

Jebus, that looks painful. Hope you recover soon!

Yep, that's how I handle it. Depending on ground water temp, usually takes me 30 mins to cool the wort, ergo all hopstands for me are approx. 30 mins.

Huh. Guess I am going to need a bigger bucket!

Nice scavenging @Clint. Going to try no chill?

Looks pretty similar, and like your brew, it kept at it for a good 24+ hours. Really messy. Might be that is was a higher gravity beer than I usually make - OG was 1.061. Do you recall what yours was?

And for those who have dogs, spent grains make excellent dog biscuits. Loads of simple recipes on the interwebs.

Have a NEIPA and a west coast IPA in fermenters, my 9th and 10th brews this year (all 21 litres). So new total: 8, 268L

An update: Seems to happen more often since I began using starters. First time this has happened to me with Wyeast 1272, though.

Brew day done (save for cleaning) and ready to harvest yeast from starter. Pour into sanitized mason jar and pop it into the fridge for next time.

Haha, I get a bit of grief from the missus as well. Still waiting for her to discover the 2 pounds of hops in the freezer.

Starter at about 18 hours:

Starter now underway.

Neither. I just pour some of the starter into a mason jar before I pitch the rest into my wort. Then cap and refrigerate.

Total investment here is probably about 5 pounds, although I don't really know what DME costs on your side of the pond. This is probably the fourth brew with this yeast, continuously re-harvested from a single smack pack. About 10-15 mins total effort, although you do need to plan your brew...

Close up of harvested yeast from previous starter:

Based on the markings on the pot, looks like I guessed wrong on amount of water. Only about 1.25 instead 1.5 litres. Good enough.