Here we go! Today is Belgian-style Stout day, and I got to do it in the company of family. Alex and Connie were kind enough to help out. The RIMS was up and running in no time. Strike water heated from 60 degF to 156 degF in about 40 minutes. Today’s Recipe 60 min mash @ 156 degF 18 lb
Merry Christmas, everyone! I just put My Lan to bed and am waiting for the family to get back from the airport, so I thought I’d provide an update. My study schedule has curtailed my tinkering but hasn’t extinguished it entirely. I’ve been slowly making little changes and cobbling together a RIMS (Recirculation Infusion Mash System). The past four weeks