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It's the most stubborn yeast ever. It absolutely refuses to drop on its own even when cold conditioned for a very lengthy amount of time. Filter or fine it if you need it soon and/or clear. I'd let it age a bit but it really still will need help becoming clear beer.

Open beersmith, select the dilution tool from the 'tools' drop down. Problem solved.

Iodine actually stains purple/black in the presence of starches. That would indicate conversion had NOT taken place. When added to the wort, iodine should maintain its normal color if conversion has completed. Also, check your mash after you drain all your runnings. If the grain tastes sweet...

Larger R.O systems are frequently used at the breweries around me. This is primarily for bicarbonate and sodium reduction. Phosphoric acid is commonly used as well (on almost every beer style that is lighter in color). And I have never detected the flavor of phosphoric acid.

Simcoe, Nelson Sauvin, Amarillo, and Galaxy. I've got some Mosaic on the way so we'll see how that goes, I've got high hopes for that hop based on everything I've read.

Are those temperatures ambient or actual? If you are measuring ambient the odds are good that the temp in the fermenter is higher than the ambient temperature by at least a few degrees. It sounds like you are experiencing blow off. Clean out your airlock and replace it. Make sure to...

I reserve the right to modify this post as the year is not over, but so far it goes something like: The Alchemist - Heady Topper Cigar City - Jai Alai Three Floyds - Arctic Panzer Wolf Petrus - Oak Aged Pale Ale Oskar Blues - Ten Fidy

Foothills are pretty tight lipped about that particular beer. There's a decent amount of information out there on hoppyum and If you email the brewery they will provide some help with that recipe. I don't know anyone who has managed to dig up anything about sexual chocolate though.

Foothills brewing company in NC brewed a pumpkin ale that used Kit Kats and Candy Corn as adjuncts.

Too much crystal not enough dark chocolate. If you are worried about the chocolate being too roasty sub it out for english pale chocolate which is a smoother roasted malt.

According to what I've read, oxygenation of the wort isn't super neccessary with fermentis dry yeasts. However, I aerate quite well during chilling and funnel into the carboy through a mesh filter. I assume that my wort is well aerated but I also don't usually have lag times that long. What...

Mash temps and boil length my friend.

Amber malt is not a crystal malt. It is a roasted malt that provides a strong and unique bread crust/cocoa/biscuit flavor. I wouldn't call melanoidin a crystal malt either, though it does increase the overall "malty-ness" percieved in beer. I think that between the munich and the amber malt...

Roth Conscription IPA. Easily the worst thing I have ever tried.

Sours...expensive and delicious, also one of the styles I haven't gotten around to brewing yet. I tend to drop a fair amount of coin on limited release IPAs as well.

I got a phone call in the middle of the night three and a half years ago. My friends wife had left him and he was incrediably upset. I sent a mutual friend to get him (a 6 hour round trip). A week later he shows up at my house after work and has all the equipment needed to produce beer. I...

Berliner weisse, bitters (ordinary/best/extra special), baltic porter, roggenbier, and rauchbier. All of these are amazing styles of beer that I can't find enough examples of. I work in a bottle shop and order from a ton of different distributors and still can't seem to find hardly any of...

I've got some on the shelf right now here in NC

thats an awesome freebie! do let us know the results of your experiments.

European noble hops or their american derived cousins. Crystal, Liberty, Mt. Hood all come to mind for american noble-esque hops. The european usual suspects would be Hallertau, Tettnanger, Saaz etc. Personally, I would go with the american nobles, specifically crystal. They have the...