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You know what's a great mix? Dry cider and hefeweizen.

Congrats...that's excellent attenuation. Let it be at current temps for another week at least. The yeast might be finishing fermentation, but they still have some cleaning up to do. After another week or two, I would drop the temp as low as you can get it. If you can refrigerate it, that'd be...

Uh...yeah...my LHBS has a crazily deformed BB sitting in their shelf as a warning to all who would put hot liquid into theirs. Sorry, you just ruined your better bottle, but no, you're not the first and probably not the last. As for trying to figure out how much to add, why not make a good...

yeah, we need your water report. Usually a little calcium chloride will do the trick to soften that bitter edge in a lot of styles, take it more towards the malty side...but we need more info.

Yeah...I've gone overkill before too. Pickles, onions, all that. Now I go with basics: lettuce, tomato, mayo, mustard, ketchup/bbq sauce. You could even do away with the mayo or mustard or sauce. But lettuce and tomato are requirements...and depending on the burger, Steph's homemade pickles...

The dimple in the middle is KEY, otherwise it puffs up and is a pain to top. Here's my smoke burger: In the burgers: 80/20 ground chuck, 8oz per burger Smoked Sea Salt, Black Pepper 1 minced garlic clove or a couple drops of garlic oil 1-2 chipotle chiles in adobo sauce, minced...

Jeeezus....prices is crazee! Even still...let's say it's $4 of DME for a 5 gallon batch. What alternative does the OP have? It's either spend that $4, or underpitch.

Those 1-gallon glass jugs that apple cider sometimes is sold in are perfect, if you don't have an LHBS. If you DO have an LHBS, they might have flasks. Mine has 5L erlenmeyers... Or you could split it up into 2 vessels. Smack packs is x-pensive!

A gallon? That's nuthin. I made a starter a couple weeks ago for 10 gallons of 1.070 Helles Bock...started with 2 vials of WLP833 in a 4 liter starter, let it ferment out, then chilled, decanted, and added another 4 liters. :D Pitching rate is, along with fermentation temp and sanitation...

Just personal pref, my man, just personal pref. I don't think you can judge the brewery on the 120, but everyone seems to use that as the yardstick. It's a crazy experimental thing that's like 20% ABV and full of hops. Is it my favorite beer? 'Course not. But I don't find everything they do to...

Yeah, that's one of my favorite DFH brews. No, I haven't tried a clone. Methinks you need plenty of oak. Not sure about the rest. Seems like the base is something along the lines of an English B-wine, perhaps.

in any case, stop stressing, leave it alone. If, after a couple more days, you see no signs of fermentation either by airlock or by looking at the wort itself, then you may want to repitch. Fermentation is obvious, even with lagers, by a good bed of yeast/crud and co2 bubbles cropped all over...

First you said you didn't make a starter, then you said you forgot to bring the starter down to wort temps. Huh? Anyway, if it came out higher than the SG listed for the kit, it's entirely possible that you hadn't stirred it up enough and thus got a bogus reading the first go round. If you...

That's why I never messed with it. I get mid-to-high 70's for efficiency at factory settings. At the silly low prices I pay for grain (50 cents/lb), it's simply not worth slow/stuck sparges, husks in the runnings, etc., for a couple extra gravity points.

Right, if only that flag had been made in the US of A, it would have stood the test of time. :p Always hatin' on the chinese...;)

for shame...for shame.

Controversial? Did I miss that episode of Maury? :fro: You'd be a fine mod, but then, well, you do lose a lot of the fun of this place when you're called on to police the masses.

A mod, a helpful member does not make.

Maybe she's a supertaster.

JP has an excel spreadsheet that you can use to figure it out. It's available for free download somewhere at howtobrew.com...I don't feel like finding the link right now, though. Just look for brewing water, "understanding your pH", etc.