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Here ya go: http://www.whitelabs.com/beer/bacteria.html The fact that they shared anything about how they make the beer at all speaks pretty highly imo.

Never seen a biker reach for a dark beer, let alone one at 8%+. Seems like the opposite of what you would want on a ride. Try a lightly smoked light to medium malt forward lager. Like anchor steam with a touch of smoke on the background. Barbecue, road dust and tobacco smoke....call it hog tied...

20% is certainly in the ballpark with a vigorous boil in a keggle, in my experience.

If the weyerman pilsner used in the kit is undermodified a protein rest at 122 (as proscribed by the recipe) will slightly increase the flavor/body of the finished beer. If weyerman pilsner is fully modified the protein rest at 122 will diminish body and head retention. NB specifies...

Is this a grain or extract recipe? If it's grain, I would want to push the yeast to finish fermentation and dry out the beer. 1.019 is going to get you a sweet beer with too much junk in the trunk. I would rack to a secondary and kick up the heat with hopes of rousing the yeast. If that didn't...

Taste the beer and decide for yourself. If it tastes wrong finish fermentation. I'm certainly curious about the results.

Recently brewed a red ipa using grain crushed 10/2011. The grain was stored in a bag secured with a twist tie (not air-tight), in a box in my uninsulated pantry in my NE home. In other words, it experienced both ends of the temperature spectrum in less than ideal conditions. I came in three...

You are more at risk of developing excessive sourness than bottle bombs. Neither is something I would be overly concerned of provided you drink the beer within a few months. Just keep tasting.

50 bux for 1 gallon of beer? The problem with these kits as stepping stones is that you'll use the equipment exactly once and than have to buy an all grain set up anyway. Great for a retailer, crap for a brewer. All grain is easy. You trade your time for a deeper level of involvement. Well worth...

Try posting the recipe. Your numbers are off.

A calorie is a measure of energy. 1 cal=1 cal, source is irrelevant. Anyway, in addition to keeping your caloric intake in check, add some core strengthening exercises to keep all those organs where they belong. The plank is all you really need.

I increased my efficiency by >5% avg with store ground grain by recrushing it in a plastic bag with a rolling pin. Rarely have I found brew shop crush to be adequate and never as part of a kit batch.

No boil berliner weisse.