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No worries man. Take comfort in the fact that you're the bigger person...

Isn't that in the "boss" job description?? :D

Bottom line is consistency. There are more maltsters producing MO than Crisp and Baird, but I've only tried three of them. I have had the best results with Crisp's product. Others may have had different results...

I don't see what the big deal is honestly. I guess I'm not as sensitive, but in any case I'd kill'em with kindness. Keep being nice to him and eventually he'll be guilted into respecting your feelings...:ban:

I use MO as much as possible. For drier beers, like DFH 60, I would just mash a little lower. Now that you know MO is good stuff, you have to start figuring out which maltster you like better. I usually prefer Crisp...

+1...:rockin:

My wife's ring will appreciate with time. So while I don't think any jewelry is worth a lot of money, at least there is a potential return on it. Ya know, in case we go broke and need to hock it for gas money...:D

Two months salary on the little bastard I bought. It was good value and custom-made, but I can't justify it other than her loving it. The most important things to learn are the 4 C's, as mentioned earlier. Also remember, the markup on jewelery is nauseating so don't be afraid to haggle like a...

I think the longer-standing members around here know how I feel about airlocks. Let's just say I voted blow-off...

Substitute some 2-row for Rye...

I haven't had the dark but yes, this one is lager. It is in the vein of Honey Brown, but not even as good as that. I like Leine's enthusiasm, but their product stinks...

What is your batch size? We can't determine the pre-boil volume without the post-boil target...

The finish was like artificial hazelnut to me. I found this beer to be horrendous, much like their other offerings. I won't tell anyone what to drink, but I'll pass on this in the future...

Some Wench My Brother Owns

https://www.homebrewtalk.com/f66/dead-guy-clone-extract-ag-see-note-25902/

Primary fermentation should finish as close to expected FG as possible. Secondary is for bulk conditioning, not furter fermentation. Dropping 2-3 more points in secondary is ok, but you need to drop another 20-25 points. Get that batch to finish out in the primary fermenter as well as you can...

+2...:mug:

Buuummmp...

I've only done one kit from NB and it was very good. I missed being able to tweak things, but it was quick and easy. Ultimately, I like having more control of the ingredients...

Definitely, but as I said it was right before racking which would mean I was around 78F. I would never intentionally aerate before chilling...