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I've been extremely challenged in finding Dickel in my area. ...that just doesn't sound right, huh.

Dickel is my go to, a real price performer. But, if I want to spend some $s... High West Rendezvous Rye

perhaps you should brew more when it's warmer out....enough to get you through the winter anyway.....some nice stouts perhaps....and take 3 months off during the winter. 30s is warm enough for me to be outside.

Assuming EVH=Eddie Van Halen...I know a guy who has worked on his guitars...total dick.

Listening to my Knopfler/Vedder/REM/Colin Hay Pandora station now as a matter of fact. His work with Emmylou Harris is excellent. His Dire Straits stuff (the most popular anyway) has become a little moldy for me, but some of the lesser known DS and his solo work is really good stuff. On a...

have you tried Great Western Northwest Pale Ale Malt? "Northwest Pale Ale Malt (2.6-3.0°L) A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British...

American Flyers Bloodsport Dazed and Confused (not so guilty about this one)

ok, was thinking I could help a bit, but I don't use a refractometer so I'd be making stuff up!

are you talking about brewhouse efficiency or mash efficiency? Also, are you adjusting for wort temp when you calc the gravity?

Go for the Laphroaig quarter cask if you can.

>>>scotch??? gotta go Laphroaig!

Just tried this, works great. Thanks!

I'm sure the answer is here somewhere, but I just cannot find it. I have a direct-fire mash tun with a false bottom that has approx 1 gal of volume beneath it. My real deadspace (that which will not be transferred to boil) is a about .25 gallon. If I enter the true dead space of .25 gal...

You're fine. The CO2 escaping is preventing O2 from entering and the lid is still stopping stuff from falling in.

Thanks. So, if I cold crashed and it all went dormant and sank to the bottom, I can siphon from the top and be good? (I Keg, so it will be chilled to around 40 going forward anyway)

Here is the page where I picked it up from http://eurekabrewing.wordpress.com/2012/09/05/yeast-banking-3-isotonic-sodium-chloride/

This, exactly. Sorry for the late reply. Been a bit busy. Sent from my iPad using Home Brew

If you look at the base of the bottles, I think you can see how much is dropping out. Bottles 1&4 look to be clearing the best.

I had/have what I thought was a lacto infection at the end of fermentation, filmy, big bubbles etc, but I thought I would let it go and see what happened. Stuck it in the fridge to cold crash and it has totally disappeared. So, I'm pretty sure I cannot get rid of an infection via cold crashing...

Using White Labs, when I start with a new batch of yeast, I use a sanitized eyedropper to remove some from the White Labs vial and put it into some small vials of salt water solution for storage in the refrigerator. Then step up some starters when I use them. I used to use mason jars, but this...