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I use both. The "easy cleaning" is most important for those times when you used an airlock, but should have used a blow off tube, and now your airlock is plugged with beer and hops and trub and the only way to get it out is to run a pipe brush through it.

I have heard that called a forced ferment test. Some discussion here.

Here is a presentation Ken Schwartz gave at the 1998 NHC on converting from all grain to extract. It's got some age, but everything is still correct.

Kits, Cats, Sacks, Wives. How many were going to Saint Ives?

This guy sells beer cap magnets.

I believe he freely admits there are errors in the online version. It kind of motivates people to buy the print version where the accurate information is. BTW, you've just help him do that. :D

+1 :mug:

I've made the same mistake with that spreadsheet. Easy enough to do.

I'm gonna say a cat. The picture kind of gives it away.

I've bought equipment and ingredients from them and been happy with the products and service.

Read this. Splash the wort during transfer and shake the fermenter for 40 seconds (8 ppm), or get an oxugen stone (more than 8 ppm). Also, try the Mr. Malty yeast pitching rate calculator for what size starter you need.

Something I've noticed I do sometimes by mistake some times is that I'll dial up the pressure past where I want it and then dial it back thinking that will reduce the pressure. It won't without pulling the relief valve, but instead I turn the dial back so much it's off. The guage is then just...

Two ideas: 1) Hard Cider 2) Make a six-pack of a test recipe

Looks completely broken. Send it to me and I'll dispose of it for you. :D

+1 for Charcuterie. My copy is sitting next to me and SWMBO and I were just looking at doing a glazed ham.

You, Sir, are awesome.

Done.

Look for Alexander's Sun Country Malt Extract in your favorite inline homebrew supplier. It's a pale LME that comes in 3.3 lb cans.

The other thing would be if the recipe includes any simple sugars. The yeast attenuation number is for maltose. Beer yeast will typically ferment 100% of simple sugars. That is why some brewers use them in beers they want to finish dry. Typically though, the formula you are using is the right one.

Dawn. It's what they use to take oil off wildlife after a spill.