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Is there enough space between the dip tube and the bottom to actually allow flow?

I'm guessing the wort wasn't mixed very well when you took the OG and your samples represented abnormally high numbers whereas other samples may have found abnormally low numbers.

Does this apply equally to DME? If so, I've got some issues with the shelf loads of the stuff I have onhand.

Funny how masses of us gift money to a single HBTer for group buys. I suppose we all deserve to be duped?

Please post height and diameter dimensions. I have a range hood that dictates these things.

Did it ever occur to you that the bugs are preferential of organic foods for a reason? Namely that it doesn't contain chemicals that kill them? If it's not good for them do you think it is good for you? Agreed.

Where did you get it and did you have to cut off your arm for payment?

No, it is not necessary in the strictest sense of the word (or even a loose interpretation, really). The idea of rehydrating is that the cell walls of the yeast are not exposed to quite the degrees of osmotic pressure in plain water than they will be in the wort of considerably higher gravity...

1st batch was a kit and I added corn sugar to get more abv (only 3oz) and did not use makeup water per instructions so I only had 4 gallons making it much more robust (and higher abv). Self-designed recipes (usually variations on something found here) from that point on.

Considering the OP stated he aimed to make a Robust Porter this seems like a sound suggestion.

Are your bottles stored away from light?

I always know within 2 or 3 bottles how many it will take. I always overestimate by a couple. So, IF I were using tabs I would prep that many bottles beforehand and any leftover could have the tabs dumped out at the end. It is EXTREMELY easy to figure out how many bottles you are going to be...

I use growlers for starters and to store extra Starsan solution. Occasionally, I run a couple to the bar to actually use them for beer.

http://en.wikipedia.org/wiki/Espresso#Espresso_roast I also buy whole, GREEN beans and roast my own. I know a heck of a lot more about coffee than I do beer. But feel free to believe as you wish. Apologies for the thread derailment, some people appreciate a bit of imparted trivia.

FWIW, espresso is more of a grind than a roast. Yes, certain roasts are more conducive to espresso but espresso is largely about the consistency and size of the grinds (that and the temperature of extraction when actually making it). I have zero experience with putting coffee in my beer but the...

I am far from expert on this and my analogy is going to be so rough it is laughable but mull it over for a second. Imagine a clod of mud dried to the bumper of a car. This is your sugar. Now, for a given volume of water which method below would remove the most mud from the bumper? 1) Dunk the...

I use the Fermtech thief. It can be a pain to sanitize but I appreciate the length when actually taking the sample. It would be even more appreciated if used in taller containers with lots of headspace. You may notice interesting color layers if you take a full depth sample. Also, the extra...

The only site I know of that approaches that functionality is beerfly which is part of beeradvocate.com. I don't think it is quite as functional as you describe but it is very useful for finding craft beer in otherwise desolate areas.

I have never used tabs but if I did I would think that I'd put a tab in every bottle before I started actually transferring the beer into the bottles. I see absolutely no reason whatsoever to not batch prime. Also, the tabs seem rather limiting in terms of dialing in a CO2 volume.

My question is whether or not you can bottle, carbonate and condition in a growler?