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Don't let that don't fear the foam make you not fear the foam. OK fear is a bit severe, annoy you. I agree those bubbles are a pain. This is especially true when a big bubble burps up from your bottle at filling time. Iodophor drains mucho better. Just get a bottle tree or rack thing and...

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OP, heating bottles is a BAD idea. I used to bake them in the oven, that was a mistake. Period. Weakens them to boot. You use Iodophor, make a solution, fill your bottles with it, drain them onto a bottling tree that you also dunked in the Iodophor. That way you have a sanitized bottle...

Apparently the judge gave me bad advice because I had none in what I called an RIS (probably more of an American stout). Actually I think the note he wanted is that raisony effect to make it a better RIS entry. Not a whole lot of it. So if that's bad advice, then I need to do more research...

These kits seem to mostly suck. But you got some brew, enjoy it.

I'm just trying to even begin to process that spice mix, and at those levels. 2 oz orange peel? 1 tsp cardamom? Then all the other spicing. To give you some idea, I made a heather saison recently, added 1/2 tsp of black peppercorns, 1/8 tsp. of green cardamom, and some fresh heather...

Found two packs of S-33 from 2011 in a jacket along with some money. I was wondering where that yeast ended up!

The part that still confuses me is the 1.003 final. This wasn't a saison, right? Anyway you added sugar/cider instead of water, so I guess that would explain the 1.010.

Depends a little on what temperature you will be fermenting at. Danstar Nottingham 58 F. Safeale US O5 62 F Safeale S 04 63 F It kind of depends also on what flavor you want. The Danstar is a nice clean yeast as is the US 05, the S-04 is more British in flavor and a little estery/fruity...

Just another Tiger laying in the dirt. That was pretty funny, especially watching his teammates ignoring him in the dougout and his dazed expression.

Key word is "may" on the 50% cell death. I mentioned this notion to a yeast lab technician yesterday at a big yeast company, and he laughed out loud. I notice Safale still has the instructions, sprinkle into wort. This is what I do, regardless of how big the beer is.

Well it's really not a german ale either, but a lot closer than an Old Ale. Just saying.

I'd dump out maybe 3/4 of the whiskey, then put a portion of the beer in there and age 2 weeks. I'd leave out the peat malt completely. I have 5 lbs. of that stuff, and yet to use an ounce. Gross.

That has nothing to do with an old ale. More like a hoppy German ale. Old ale is an English style, not hoppy, and oxidized. Old. I entered a beer in it once, and that was a bad idea. In fact I had my Bobby Brown porter that year and didn't enter it. The porter would have won. But I digress.

This summer I went to an event in Washington called Beerstock. They had roaming BJCP judges who you could grab and have sample your beer and give immediate feedback. Not a formal scoring, just ideas and comments on how you did and what you could improve. Like for me adding some Special B to my...

106 pages, and still no answer on how to control the gunk. Clue: Leaf hops.

Progress. Now wait a week. Slap yourself on the hand that reaches for the hygrometer. Bad hand! Patience!

In answer to your query.

If you don't mind me asking, what was your English IPA average score?

Maybe a little more oatmeal too. 1.5 or even 2 lbs? I always toast my oats an hour at 350 adds a nice flavor. Could throw in 4 oz Special B.