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Oh no...that's one of the worst infections I've ever seen.... Looks fine man, just yeast/proteins IMO.

I think you need to definitely make the butt cheeks closer together. They look too far apart. Additionally, the left eye is too big. You have amazing skills, so I'm sure this stuff is not hard for you to fix. Fantastic job.

You're right...d'oh!

I think I'm going to attempt this, but only next time I make a grain order and at 2.5 gallons. I'm going to primary ferment with Nottingham and then use Wyeast 4347. Have you guys considered using 4347 to finish as it has more alcohol tolerance than any other yeast I've found.

Wow, that recipe is horrible too. Definitely take it back.

Don't use hot water because hot water heaters often have mineral buildups in them that can cause off flavors later.

Still looking for someone to tango with.

They were like 40-50 lb boxes of Magnum and they said 2005 on them. With DFH doing the construction, you have to walk through their warehouse so you get to see all their "stuff."

I wasn't advocating doing this, I'm just saying that hops don't go bad very quickly...

Why would you have to discard? As long as you keep them vacuum sealed, they'll be good for so long. When I was at DFH this summer they were still using hops from 2005 and they weren't even frozen.

Overestimated how much I would use of these hops and would like to get some more variety going on. I have 8 oz of Amarillo, 5 oz of Cascade, and 2 oz of Chinook I want to trade for other hop varieties. All are pellets from Hopsdirect. Freezer stored in vacuum bags. Already have...

That used to be my local! Ahh how I do miss it...oh well...only 1.5 hours away still.

Rodenbach is pasteurized, which is why there should be no activity.

PM sent on the crystal hops

I don't really think fermcap will help here as this was not a standard boil over. With pyrex glass with no flaws, there is no place for bubbles to form, so water keeps absorbing heat and when the point is created, it explodes. My suggestion would be the use a wooden skewer, which is...

Alright, so I wanted to put this out there because I haven't seen an answer and no one seems to know really what to do. Say a SMaSH recipe with all centennial. This recipe already has a FWH and 5, 0, and Dry hop additions, how do you adjust for utilization? Do you move the 5 and 0 addition...

Isolating each individual organism in a blend is nearly impossible for the lay person. I recently did this, culturing temptation. I did 2 on just 8% DME and agar and two on 8% DME, some dextrose, and agar. It'll probably be a while before I get results, but they are cultured.

Actually, food smoked with cherry wood has a very distinct sweet cherry flavor. I smoke meats all of the time and people ask me if I baste with cherry juice all the time.

I'm assuming you listened to the Can You Brew It episode, but if you didn't you should because they just did this beer in the same way.

Arrogant Bastard in the craft world is classified as an "American Strong Ale."