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Just use plain sugar. For the lighter Belgians that is what they use. You can go up to 20% of the gravity for a Tripel with regards to the sugar addition. Personally to me a Tripel is Pils, Sugar, Yeast and a Noble hop (Tettnang, etc)...but that's just the traditional side of me coming out...

I am around .5 qt per minute. With my setup efficiency really drops off with faster rates.

Jipper, tbh you should contact your CS guys or someone that can look into this issue (in general). This forum alone is in part (indirectly) responsible for the tremendous growth of some online Homebrew shops. Many of them have reps on here.

I have had the same thing with the order being held twice. But a good thing did happen recently (well a bad thing followed by a good thing). I ordered an easy siphon and I left in the package until the day I went to first use it. Well I open it up and the thing was cracked in half. I emailed...

The most intriguing thing you'll find is that many recipes hit some magical 'golden week' when all of a sudden it seems to go from good to great in a very short time. Some continue to improve or change and then usually they hit some kind of wall where they just don't get better, or in some cases...

People who complain about pet peeves :D (j/k) Oh, I dunno. Many things I suppose. I'd say the biggest thing that annoys me is when people waste my time. Hands down that would probably be it. Life is too precious to waste on people that suck, can't make up their minds or whatever.

I honestly think they adjust their water with salts for that one. Just a guess, but to me it seemed to have an almost salty quality...very subtle. It has been a long time since I've had it though. It seemed fairly steep on the dark roastiness.

What you have in terms of OG and IBU seems about right. I wouldn't change it. You could cut the bittering addition if you have cold feet though. You really don't need the last ones, but it's up to you. Most of what makes a Bitter is in the first and second additions really.

From what most say (including most major sources) bulk aging is different than bottle aging. So they are reputedly different. Most of the long term stuff I age is done in bottles (usually goes away into the cellar for lengths of time exceeding a year) save Oktoberfest which is bulk lagered...

I would agree with kev on the abstaining from the Lactose. Although a rough calculation (for 8 oz in 5 gallons) yields around 2.8 grams of lactose per 8 fl oz of beer, which is roughly 1/4 the amount in an 8 oz cup of milk.

Aging will continue. Yeast have their role early on in the aging process but there are other things that occur long after the yeast have stopped their function. Leave it sit if it is still green. It'll be fine.

Much less than I used to. I am in the process of losing weight so I have cut beer out for the most part during Sunday-Thursday.

Yeah when you live in areas used to snow you never get a snow day :(. Here they have to close the Uni for me to get a snow day and that is very rare indeed. I wonder how much snow Buffalo needs to have a snow day? :D

Cool. In the future I hope to get some bittersharps planted. Fruit trees are indeed awesome.

Ahh, you shall never return. :D Oh, btw. I just recently found out (neighbor called the Uni and asked the poultry dept.), if you use a red lamp (not necessarily infrared, just red) during what normally is the dormant laying phase it will cause the laying cycle to kick back in, but will not...

I make a standing rib roast for Christmas dinner every year, and the Yorkshire is always on the menu. Key to a perfect Yorkshire is a really hot pan (and oven) with a good layer of Tallow, and all the batter to be at room temperature. :D Manteca is key for Tamales. I make those on New...

I am assuming you want a hot smoke. If you keep that thing stoked I wouldn't see why it would be a big issue, if you see my point. The other route you can go is to worry less about the temperature, start the meat early in the morning and finish it in a low oven. The colder the smoke the longer...

Living dead. I use the term "Meandrethal" sometimes. I really have little patience for people that just float around and waste my time because they have no clear cut goals. It pisses me off really. They don't notice because they are just wandering around in a fog all the time. My dad used to...

:off: Bob you changed your nick?

If the priming solution isn't fully homogeneous then some bottles will overcarb while others will be near flat.