Made a nice big Imperial Porter for the maiden ferment in the BruGear conical. Have some Tahitian vanilla beans to vodka soak this evening and an 8 gallon Woodinville Whisky barrel to put it in to finish. Can’t wait.
Cranking out an IPA on the Zymatic tomorrow, assuming my internet extender gets delivered today so I can get wifi in the garage.
Wow, times have changed. Denny has to have wifi to brew? 
Been too cold to brew lately, but will finally warm up into the 40s on Wednesday. Plan on brewing a biere de garde.
Brewed a Helles on Saturday and will likely submit to the Boston Homebrew Comp.
1.050 OG, 88% Best Pils, 10% Best Munich Light, 2% Best Melanoidin, 16 IBU of Saaz at 60, and WLP833.
Yeah…weird, ain’t it?
Even lazy pragmatic old dudes can learn new tricks. 
That must be pretty cool to push a button and brew.
I admit, the tinfoil on my head started tingling when I looked up Pico Brew online was able to zoom in on your house and see you were brewing Just Another IPA!
ummm. Looks like you got a little crazy with the lawn mower.
In all seriousness, I am looking forward to your reviews.
Cheers
My brew day on saturday went well for 6g or German pilsner, my first pilsner. Target OG was 1.051, hit 1.052 with my mill set at .032, almost scared Denny. Split in half: half with 830 and half with 833. 830 showed activity much earlier, not sure if that’s common or not. It was active with some Krausen forming and airlock activity at 12 hours from pitching active high Krausen 1.25L starter. 24 hours later and saw same activity with the 833, may have been sooner, but I was sleeping, lol. Really looking forward to trying these when they are done. Hallertau Mittlefrueh at 60, 1 and 0 on a 90 minute boil. Mashed in at 149+, a little lower than target of 151 but I’ll take it. Fingers crossed and rdwhahbing for a while
Sounds like you did a great job, Frank. FWIW, I mash German pils @ 148-149F.
Thanks Jon, that was just the schedule in Ron Price’s (Bluesman) recipe on the wiki here. I ran with it. Only snafu all day was adding my lactic to the mash late: just forgot it until 40 minutes in. I added it then and hit my numbers well and volume dead on, so we will see. I had targeted 5.2
IMO, mash PH in the 5.3 range is very good, and then I add lactic to sparge water to get 5.1-5.2 into the kettle for pils.
looks good. mash temp is good also. i will mash mine at 150-152F (yeast dependant) and hit 1.009-1.010 FG. IME, 830 and 838 is faster start than 833 and also 835, so no woirries there.
Kewl, thanks Ken
Yes, with all RO, I have not been treating sparge with any acid, just the salts that Bru’NWater gives me. Still learning water treatment really