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Yep, congrats. I think we pulled off one of the ugliest title games in fantasy football history. Last year I won the playoffs with three consecutive games in the 90s, so it just shows that the key is to get into the playoffs, hope for the best, and see what happens.

Cool, thanks for the info. I was thinking that maybe other types of flour with different amounts of gluten may cause the biscuits to not hold together, but I was not real sure. I also was considering using the fresh grain since I do not have any spent grain from a brew day and I was going to...

Two questions: I have some spare grain from a previous brew day that didn't make it into the mash tun - has anyone made these with regular dry unmashed grain? My guess is that you would crush it and then need more liquid to work it and maybe less flour since there would be extra starch in...

I have always gone 10:1 (can't remember where I read that it was optimal) and metric works well for that (1000ml solution of water and DME where the DME was 100g). It is the only time I use metric in brewing. I think the starter that results is around 1.035. I have just figured out a...

I am trying to make a 2L starter of WLP838 for a bock and I only have 140g of DME. It is my first lager after 13 years of ales, so I am a bit more concerned about having tons of healthy yeast as compared to all of the ales I have made (where I may have just pitched a smack pack in a pinch...

I always make my starters with DME (10:1) but I am currently low. Has anyone ever made a starter with something other than DME/LME? If one were pitching their entire starter, I can see where this would make a difference, but I use a stir plate and think it shouldn't matter since I am decanting...

I have seen his site as well. Problem is that he has been trying to do this with very limited data which is making his current result flawed. What he should be doing is a) take more readings per batch so that he has more data points from the same OG and can track the data curve, and b) ask...

Agreed. They are not accurate with alcohol present; however, they seem to be fairly good until you get near FG at which point they tend to be anywhere from correct to about 5 points low. I find you can use the refractometer to see when you are "close". As soon as it says you are at your...

Congratulations on the nice place! I am in town for a few days and had the fortune to be able to stop in for some quick beers. The DIPA and Imperial Cream Stout were fantastic - glad I took the bus!

Thanks for the follow up on this - much appreciated! I haven't been on the forums much lately and even if I were, I don't have 07 or 10 and would not be able to come up with a solution as you did. Thanks again, BB

b or c) precipitate some of the bicarbontes out

Did any player in tonight's game beat their Yahoo projected point total? 23 total points in the game - I thought the loser would have scored at least that many.

Much of the instruction I have had and feedback received over time pertaining to application design in spreadsheets is to make the user interface as clean and error proof as possible, and to that end, I typically protect sheets. There is no intent to specifically hide or protect any proprietary...

Or, you could use the calculator which is based upon the principles of physics, mechanical engineering, and fluid mechanics. Using a flow rate of 1 gallon per minute, typical for a draft system, the answers come to approximately the same as the formula above (very minor differences due to...

Recipe Specifics ---------------- Batch Size (Gal): 5.50 Total Grain (Lbs): 15.75 Anticipated OG: 1.081 Anticipated SRM: 26.3 Anticipated IBU: 25.6 Brewhouse Efficiency: 80 % Wort Boil Time: 90 Minutes Grain 7.00 lbs...

Not sure what to tell you. Many will recommend that you turn the pressure down. That may indeed stop it from foaming, but at 48 degrees in the keg, CO2 does not want to go into solution so with lower pressure settings, you eventually will be drawing non-foamy flat beer. Is it possible the keg...

Is the keg at 48 degrees as well? If you have temperature variation from the keg to the tap, that is a recipe for foam.

Line length does not cause over or under carbonation - the psi you set does. Over and under carbonation are relative terms based on the style of beer. A Belgian ale is properly served with much more carbonation than a Scottish ale. If you served a Belgian ale at proper Scottish ale...

10.00 lbs. Pale Malt(2-row) 1.00 lbs. Aromatic Malt 0.75 lbs. Amber Malt 0.50 lbs. Crystal 20L 0.25 lbs. Crystal 40L 0.25 lbs. Crystal 60L 0.25 lbs. Crystal 80L 0.50 lbs. Special B Malt 2.00 oz. Goldings - E.K. Whole 4.2%AA 90 min. 0.50 oz. Goldings - E.K...

Not too bad - about +/- 1F with checking on it every 10 minutes. The hard part was not overshooting. As long as I got the sparge water to about 165, the mash held temerature fairly well. I did have to pull the coil completely out once for about 5 minutes when I got the sparge tank to 170 and...