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So I stopped practicing (and playing) for about a month, went out and played 18 today and hit the ball better than usual. Go figure. Maybe I was just thinking too much.

If I were a spectator, I would have moved after the first shot.

So, that does sound low for WY 3787.

What yeast did you use when your final gravity was 1.002?

Rochefort 8. It's cloying, and instead of tasting notes like "dark fruit" or something, it just taste like syrup to me.

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Short answer, yes. So I did bottle a batch Aug. 1 with 1 lb. D-240 and 1 lb. D-45 in a 4 gallon batch, but I'll wait at least a week to give it a (still too soon) taste. Another batch I bottled June 1, another 4 gallon batch, I used 12 lbs. Pils, 1lb D-240, 1lb. cane sugar and about 5 oz D-45...

On average, it's about the two month mark where I notice a significant mellowing of raisiny or syrupy flawors. I get more caramel when I do the boil down step (boiling down a portion of the wort into maltose syrup) but the difference is subtle, and I go back and forth as to whether it's worth it.

WLP530, at the recommended pitch rate, should not have a problem with that recipe, whether you do your candi syrup addition at the end of the boil or later. The one thing I would add is that it's best not to hold down the temperature on that yeast, at least after the first couple of days. And...

You can find advice to add sugar (including candy syrup) additions later in the fermentation process, and it's usually to prevent slow or stuck fermentations. But I've never had a problem when using any Belgian yeast advertised for high gravity brews, although 1.092 is the upper limit of what I...

Courses here are sparse, there are some reasonable but not great deals. But if I ever win the lottery (although I guess that'd mean I have to buy a ticket) there's a beautiful country club about 12 miles from me that's been rated the second best course in Texas. I played it once, and wondered...

Could be as simple as that. It just that seeing the label "banned" triggers my imagination.

Lately I've been substituting either D-90 or D-45 for half the syrup and there's quite a bit of flavor difference. Right now I prefer using 50% D-180 and 50% D-45 for the candi syrup addition. That's totally personal preference and subject to change.

I've found that any of the noble hops work well, just adjust the amount as needed depending on the AA levels.

I would like to hear the story behind that.

I don't know enough about today's golf balls to have an opinion, but I just bought a sleeve of ProV1s at a flea market for $5, so I'll have to give them a try.

After watching Rahm win the US Open, then seeing how calm and cool he was in the post-round presser, I'm thinking he has more major wins in his future.

Congrats! I've never put a 1 on the scorecard. But I remember the time I was in a foursome playing skins and I had just put my tee shot within 3 or 4 feet of the hole, thinking I had won the hole. The next guy up hits a hole in one.

The method I use is to uncap the bottles and sprinkle in some dry yeast, something like Lavin EC-1118 that works on simple sugars but not so much on maltose.

I just watched a 3 minute video of Phil explaining his thoughts about winning at his age. He contributes his victory to better concentration, and staying focused and in the moment for 72 holes. He says that "older" players can be successful, they just have to work a little harder as they age...