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According to beersmith, a grain requires a minimum DP (diastatic power) of 30-35 to be considered self-converting. I am actually planning a Munich Dunkel using 100% Briess Aromatic (Munich 20L) that has a DP of 40. http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/

I agree, proly gotta stir it up to get accurate reading...

FYI, someone in my local brew club sent our local supermarket RO water to lab for analysis. Nearly came out distilled. Check it out at: http://www.thirstyhomebrew.org/

I like it.

Dunno, but Lagunitas seems to know what they are doing and they apparently use huge 45 minute additions (Maximus, Little Sumpin' Sumpin'). Refer to recent podcasts on tbn...

Source is this is a Belgium Dubbel =D.

1 package should do it (mrmalty says 1.3) and I would not hesitate to use S-04 in place of WLP007...

"Extra Special Roast" is Briess' Version of Special B... Special Roast is, like others have said, entirely different (only like 55L) and is like bready/biscuity/sour...

They did the same last year.

Agreed, what's the word?

Are the hops on sale 2009 or 2010 crop? Either way, a great deal...

Turkey, all poultry actually, should not be cooked low and slow like pork or beef. Why? Because the point of low and slow, i.e. 225F, is to break down connective tissue in tough cuts of meat. Poultry does not have that problem. Thus, your bird should be smoked at about 325-350. It should...

I think they said that they saw an interview from many years ago that said the inspiration for this beer was a single hop, single malt, single specialty grain beer. Then they used the IPA as a basis, though I do not remember exactly how...

I would go with C55 English Caramel. I really think it is quite different than American C60...

Oddly enough, I had a pervasive metallic taste in all my beers when I was using distilled water for AG brewing without adding any minerals in. Once I started building water, never had that taste again. I attribute it to yeast stress/death without essential minerals...

How about Terrapin Rye Pale Ale? There is a CYBI recipe that is spot on. It is posted if you do a search for it here on hbt.

I used Nottie (I know, dirty word) and fermented in the low 60s on a Rye Octoberfest. Turned out great. US-05 would be fine too. Kolsch yeast is another possibility...

You could also "dry hop" with cacoa nibs, which will give a chocolate aroma...

I brewed 2 brews (CDA and Surlyfest clone) with 2 different packets of the supposedly bad Nottie. Beers came out great. Fermentation was great.

Thanks again!