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Big props should be given to Rick Carlisle as well, he coached circles around Eric Spoelstra. Great series, really sound fundamental basketball from a very classy team.

I call BS on this stainless steel shortage thing. I sell to the stainless fabrication industry and I have not heard anyone say they are having problems getting material. I think they sound like a poorly run company that makes a good product.

People who hate Lebron because of the whole situation in Cleveland are a bunch of D'bags. That city benefited so much from him being there, and they would naot have shown him an ounce of loyalty if he suddenly wasn't very good. They would have cast him aside for the next best thing. He was just...

Many years ago I used to buy 22 oz bottles of Zima, drink them halfway down, and then fill them, with vodka for a half and half mix. Dangerous stuff, but I always have a soft spot in my heart for Zima.

Not nearly that much, you have a leak somewhere.

If you cool the secondary carboy down into the thirtys it will crash all the particulates to the bottom. I almost always use a secondary and I never purge the carboy, I am just careful and slow. Never had an oxygenation problem.

what type of mashing equipment are you going to use? Cooler, direct fire mash tun...?

Either way has the potential to be off by a degree or two. The instructions for calibrating a thermometer will tell you to do it either way, so you are probably fine with hot or cold. The important part is calibrating your mash thermometer at mash temperatures. Analog thermometers - especially...

It would mean you did not get proper conversion. I think the first step is to make sure you are mashing at the correct temperature. Take your digital thermometer and put in it a glass of 1/2 ice and 1/2 water. It should read 32 degrees. If not, note the difference. Heat up some water to 150...

A Salt Malt Saison?

If my homebrew were p***y I'd f*** it

Yeah, I'll take that mistake all day long and twice on Sunday

Be careful handling it. Those kegs don't fully seal until there is some pressure in them. Keep it upright.

You just take some of the beer out and put it in your hydrometer tube and measure the gravity. Really you should do it over a week to see if there is any change from one reading to the other, but if you have an idea what the FG is supposed to be, you can still check and see if is about there. I...

CO2 can dissolve into the beer and keep bubbling for awhile. You will only know if fermentation has stopped by measuring the gravity.

You need to check the calibration on the thermometer you are using for your mash temperature as well. I have a handful of thermometers that are off by as much as ten degrees depending on the temperature range. Decide which thermometer you are going to use for your mash and calibrate it at 150...

I have been drooling over that top tier system for awhile, but I have heard nothing but bad things about Blichman's customer service and delivery times. I think that many of their products are over priced and that should come with very good customer service. No matter how much I like a product...

The problem with cooling down the mash is that every minute you spend with your mash temp in excess of about 162 degrees, you are denaturing enzymes that you need for the rest of the mash. Also, my experience is that it is more difficult to hit a specific temperature. If you throw some ice in...

Not sure about the haze, but I do have a process recommendation. When adding water to a cooler MLT to raise the temp, use boiling water and use some sort of software to calculate the amount needed. There are a couple free smartphone apps, and Beersmith will do it as well. You really want to...

Beersmith works great for this too, and it will store your boil off rate for your system so that you can scale recipes up or down and still know how much you need.