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Excellent!

I like using Vienna as a base malt. I have an IIPA Ive been working on, and make it with 10 lbs German Vienna, German Smoke and a little CaraAmber for color. I hop it with Galena, Cascade, Columbus and Amarillo. I just finished off my last keg full, and Im almost there with it. All I need to do...

For an American Hefe, these guys are completely right with the WLP320. Its clean, crisp, and fits just right. It is definately the closest to the Widmer yeast.

Dude, I use Shirron plate chillers myself, and can give you a few good tips that I learned while researching from users. First, the acid base cleaners are the only way to go, plain and simple. Now, when you use your plate chiller, the key is getting it backflushed ASAP. I mean, as soon as that...

Myself, Id cut the Munich down to 20% (3 to 3.25 lb) and replace it with 2 row Pale. Also, I would cut the malted rye to 3 pounds, and add 1 pound of flaked rye. As for the hops schedule, I have fallen away from any hop additions between the 60 minute addition (unless its a crazy monster hop...

Now there's a straight forward answer! Thanks Copper!

Yup, seems like its a plain old hog for sure. If my XP hadnt drove me crazy I wouldnt have went to it...but, into the breech I went.

Yeah, yeah...I know so many have Macs, others wont upgrade cause its new, all kinds of people hate Microsoft, etc... And thats fine with me. I just wanted to know from any of the people out there who had already installed it to see if anyone had an easy time of it. I havent liked a Microsoft...

1332 is the closest I believe.

Same here. I have a plastic measuring cup I use. I just catch a few measuring cups full till it runs clear, and return it right to the top of the bed without much disturbance to it. I have seen people use tin foil, by just laying it over the top of their grain bed, and pour their first...

Rather than plodding through it myself, here's what Palmer says about oats: "Oats are available whole, steel-cut (i.e. grits), rolled, and flaked. Rolled and flaked oats have had their starches gelatinized (made soluble) by heat and pressure, and are most readily available as "Instant Oatmeal"...

"We ALL put the yeast in!"

That was one of my choices I listed as well. I made a kick a$$ Pacific NW IPA using it and thought it was a nice strain. Less attenuation than the WLP051 though, and less tolerant to higher alcohol.

Anyone here install the new Windows Vista OS? What are your thoughts?

CONGRATS!!!!!!!!!!:mug: And hopefully we WILL hear more from you!

I have the very same strainer, and use it all the time. I picked mine up at Bed Bath & Beyond for about 15 bucks. Great strainer, I use it to strain when batch sparging into the kettle.

It sure is. WLP007 Dry English Ale Yeast Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches...

White Labs did it with their 10th Anniversary yeast. They combined WLP001 California Ale, WLP002 English Ale, WLP004 Irish Ale & WLP810 San Francisco Lager, and I brewed with it a couple times and thought it was a decent combinaton. Very clean tasting, with a great ferment.Unfortunately they...

Ouch...sorry man!

Here you go...Flaked Corn at .65 cents a 1/2 pound. Pre-gelatinized flakes, and ready to go.