132 bottles of beer on the floor. ..

I'll post about my all grain  Mr beer brew day tomorrow. 

For now know this. .. sometimes our hobby takes a lot of work.  I bottled 132 beers this weekend. 

• Belgian abbey. .. Freaking amazing.  
• Wimpole street brown.  A tried and true partial mash recipe that I've been making for years.  So very good.  
• Cool gales cream ale,  my partial mash version of cream of 3 crops.   I try to never run out of this beer.

I also brewed an all grain clone of Bell's two hearted ale.   Perfect brew day,  should be great. 

Update on miller the muggle, and the beer from way back,  the disastrous brew day, remember?  the one where my mash got way too hot?  I have added amylase enzyme to both now.  The miller the muggle on Saturday,  and the disaster ale last Tuesday.   Miller the muggle has formed a mini krausen and is bubbling 1 per ever 4 seconds, it was bubbling at 1 per second 12 hours after I added the amylase enzyme.   Can't wait to try it.  My beer that I screwed up with a mash that was to hot was stuck at 1.024 for a long time, it tasted like candy.  I tried all the tricks,  swirling,  warming,  yeast nutrient. .. nothing.   So I tried the amylase enzyme. ... it dropped to 1.012  so... very cool.  I have dry hopped it with .5 oz of centennial to help balance it even more.  Will be packaging soon.   Very cool to know that you can save almost any beer (sans infections and burnt beer)  

Keep brewing, and keep sending your questions and ideas... special thanks to Schlenkerla at homebrewtalk.com for his help.  Check out his recipies, he's a good guy who is happy to help, and he never acts like a Tommy Know it all.