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Not necessarily. Eric Warner, in his Kölsch book, states that some breweries use 100% Pils malt, while others use up to 20% wheat malt (p. 64).

This is my preferred method as well, for all the reasons stated.

All the suggestions that have been mentioned so far are good. Here is what I have had success with: stuff any and all possible entry points with steel wool. Make sure the dog food is in a sealed container (I use HDPE paint buckets). If the dog doesn't empty its bowl after eating, put the...

That works. If you're not opposed to spending a few dollars, you can get the real ones here: Duluth Trading Advantage Gripware Melmat The Container Store

Very true. I think treating your yeast right (controlling pitching rates and fermentation temperatures) is more important than extract vs. grain.

I prefer to make a starter over using additional vials/smack packs. It's nice to get the yeast warmed up so fermentation takes off within a couple of hours. I'm sure using a second vial would be fine, but it'll cost you more and I think your fermentation will commence sooner with a starter.

What boil volume and volume into the fermenter are you shooting for?

Agreed. I called him with a question about water treatment and he rang me back within 30 minutes with an answer. Super nice guy.

How exactly can he taste the sugar after the yeast have consumed it all up?

If the average apparent attenuation is 73%, for example, you have 27% left over. So, take your OG, in this case 74, and multiply it by .27. This yields 19.98. If the avg. apparent attenuation were 77%, you'd multiply by .23, yielding 17.02 for a beer with an OG of 1.074. Hope this helps!

Average attenuation for that yeast is 73-76%, which puts you at a FG of around 1.018-1.020. My guess is that your fermentation isn't stuck - it's done.

Sounds normal to me. :mug:

It's a photo finish, in my opinion, with the winner being temperature control and starters/proper pitching rate in a close second.

I've had a nearly identical layer of stuff on top of a beer before. Racked it, bottled it and it turned out fine. Mine wasn't an infection. Maybe yours isn't, either. Have faith!

Boulevard Pale Ale got me into craft beer.

Let it sit at room temperature so the yeast can get warmed up.

I've only had problems if I add them while the water is still heating up. If I put the drops in right as the boil is starting to roll, then they work great.

Just be ultra careful if/when you put the glass carboy on the cement floor. Plenty of people have cracked/shattered them doing just that.

Even when using them in the boil to prevent boil overs, I sometimes have to add them to the primary if the krausen climbs too high. Edit: Just read your thread, ks_medic. I guess you never know. Go for the blow-off tube...better safe than sorry.

I've had starters that had a krausen and others that didn't. If you're concerned, take a gravity reading. If it's fermented out, pitch it, crack a beer, and let the yeast get to work! :mug: