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Technically, 100% means you have extracted all that the maltster was able to extract using a special mashing technique. You won't get 100% and you wouldn't want to.

Rdwhahb

I have strong feelings for it as well, but may I ask what you switched from to evoke such an outburst?

Have it burried with you. You will need it in the afterlife.

Did you draw that by hand or is there some software that renders like that? Either way, awesome drawing.

Pathogens are infectious agents that cause disease in the host. Spoilage organisms, on the other hand, cause off-flavors in your beer. Acetobacter is a spoilage organism that will cause your beer to taste like vinegar. If you have acetobacter bacteria on your carboy, and you sanitize...

If you have trouble believing any of the arguments you have heard so far, you have just cause. It does not mean you are right, it just means there are valid reasons for you to question what you have heard. The primary problem with this line of thought is that you are trying to prove a negative...

I've got a 3D. Very happy with it.

Yes. Shellfish. On my honeymoon. :(

I have dry hopped in primary, but have moved to keg hopping. I would probably rack to another carboy to dry nib, just because I think they would sink and get lodged in the trub and not have the desired effect on the beer.

Muriatic acid. They sell it at pool supply stores.

I remember my first beer… (Sorry, couldn't help myself :))

You don't have to mash chocolate malt. Steep it in some water that you boiled and then let cool to 160 °F, the add it to the fermenter.

Try to leave them behind when you transfer. If the beer tastes good, you're fine. RDWHAHB.

They look great. Love the dragon. How are the labels attached (milk, glue, adhesive)?

Compost.

They have them at most beverage stores around here. They come with beer in them, but I've never found that to be a problem. :D

I use and am quite happy with Beer Alchemy.

Yes.

I use a Blade Scale. Resolution of 0.1g. It makes me look like a drug dealer, but it helps me make great beer, so I have learned to deal with it.