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Oh come now, surely you had enough blue screen of death time in Engineering school to be able to troubleshoot a windows box. I chime in on this thread about a year ago as a Mechanical Engineer. Now I'm at OSU studying Fermentation Science. Diversity!

turns 59 this year

What exactly is the cream of tartar supposed to do? It's acidic, which seems like it would thin out the mouthfeel if anything. Its usually used in pH balancing applications in food to counteract alkaline salts

Unfortunately, there really is nothing you can do about higher alcohol presence in your mead. If your goal is to lend some mouthfeel back to them or change the attack on your palette (acidity/tannin presence) then sweetening or other alterations can be done. You won't really be able to reduce...

just moved out of philly, good thing i'm close-ish to PDX now.

The pic I posted above is actually WLP530 @60º in a 50º environment...good healthy starters and servomyces + this yeast = blowoff, I don't care what temp you're at. There's no rule of thumb when different strains and methods come into play.

This. I let my late/flameout additions sit in the hot wort for about 10 minute before the chiller gets turned on, where it can take another 5-10 minutes to come out of the 'hop tea' temp range. I've compared with a friend who turns the chiller on right at flameout and my beers had more hop...

you sleep in an uncomfortably warm room because the space heater is putting a carboy through a diacetyl rest...and its your roommate's beer, not yours (he won't take care of it properly)

as a homebrewer your resume is your beer...bring them bottles. Paramecium hit it head on about the early morning thing. I just interned at a McMenamins and we were in at 8, out by 2. I went to another local brewery and handed the owner a bottle and a resume (my regular resume...engineering...

Normally I'd agree, but having just interned as assistant brewer at a McMenamins in Corvallis I have to say that some of them are cranking out good beer. The recipes may not be awe-inspiring, but if the brewer in the back is worth his salt, the kegs kick quick (yay alliteration).

5 gallons IPA, 5 gallons Dubbel, 5 gallons Cider, 5 Gallons Amber Ale 1477 + 1497 gal

yeah milk jug, bucket, or growler works great. Uploaded with ImageShack.us edited cause i suck at images.

You live in Portland...go to a Market of Choice or any fancy schmancy grocery store, go to the baking section and look for rice syrup...shouldn't be a problem to find it. If you can really only find powder (or don't want to order the syrup online if you can't find it in a store) I would go...

Just saw a commercial for this on Comedy Central. Threw me for a loop at first cause I just moved out of the shadow of Dogfish Head to Oregon and thought Sam was getting into the tv ad campaigns a la Boston Beer. I'll certainly give it a try

Yeah I'm a fan of Soracho Ace so I say go for it. I think it'll be delicious if used near flameout in fistfuls (unless its pellets).

A buddy of mine does small one gallon all grain batches using a short walmart bought cooler and a steamer basket as the false bottom. Works great for him. Sounds like you could set up something similar for test batches.

You also don't want to boil or cook very long with the zest in there when cooking, as those oils are quite volatile. Throw them in at flameout and let them steep with the lid on in a whirlpool step if you want more contact time.

I'm about to go start graduate study at Oregon State University in their food science program. They offer a fermentation science concentration in the undergrad level and have the labs the support fermentation research. I'm in a similar situation to you where I'm a mechanical engineer and want to...

I will happily give you detailed feedback.

I would suggest going to Yards Brewing Company over PBC. Beers are way better and the brewers are funny and friendly. Their tasting room opened this year and is quite nice. Plus its a very green company. Belgian Cafe also suffers from problem Monk's has in that its expensive. I like Zot in...