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Mead, and a big one at that. Look at beers/mead with a gravity in excess of 1.150. 1.085 is a tiny beer to even consider aging 21 years. Can we say cardboard? Maybe if you can bottle in an oxygen free room.

Was studying for the BJCP exam. Took that today. I feel like I rocked that thing, but we'll see. Could not think of a Commercial example for a Dortmunder export... the only thing I was really held up on. I ended up just putting Dortmund export, and low and behold I look at the styles and...

Right, which magnifies the issue I think. The old thought that "full boils" with extract would get better hop utilization is incorrect.

This. This is exactly it. Gravity itself doesn't matter. A wheat or rye beer with slightly lower OG should show a lower hop utilization than a all barley beer of slightly higher gravity. Gravity is just mostly required to have a large amount of precipitants. So there is a correlation...

If you look around you should be able to find non enlgish major english classes. For my Comp II, I took a class on nuclear, biological and chemical weapons. It was a physics class that involved lots of writing and no actual math that I can remember. Just concepts.... but lots of writing.

In all honesty I don't think white wheat, or any malted wheat for that matter, belongs in a wit.

Uh... this old thing dies really freaking hard. From the BJCP exam guide: Come on! Wort gravity has no direct relationship with hop utilization! It works out a lot of the time(so does guessing it won't rain tomorrow without looking at a weather map), but shows a complete lack of...

Vigor of the boil(hotter the better - duh), length of the boil, wort pH - more alkaline yields higher utilization. Also, not that you can really control this, but a beer with more precipitates will have lower utilization.

H3PO4 is not a carcinogen. There have been a few studies here and there that link it to lower bone density, but there have been studies that disprove that as well, and we're talking high volumes of soda here not the low quantity that we use. Other than it being an acid, it doesn't have any...

yeah I read that crap. It's category 23 people.

rather than buying spring water all the time, I'd invest in some sort of a filtration system. Both for brewing and drinking.

I'm sure he means ethyl alcohol. 70% ethanol is a commonly used ratio of ethanol/water for use as a sanitizer. So we have phenols going on... you think. Chloramine/chlorine - you said you used sulfates to get rid of them, but try bottled water next time to be sure. Yeast used - what yeast...

This is supposedly an entry in Lefthand's seasonal series. I'm generally a fan of Lefthand products so I picked up this sixer - which is the same price as all their other beers, and come to find out it is 8.5%. I believe they call it an oatmeal stout. It's not sweet like the milk stout, but...

That's a very non traditional decoction mash.. enough so that I don't know if I'd call it a decoction. And 122 until conversion? That'll be hours.

If you are going to backsweeten with something like honey or something k-meta can be used. You would then need to force carb though.

I love the massive late hop IPAs. Why the changes in Base malt? You go from Marris otter to Domestic 2-row to Belgian Pale.

You mean adding sugar post boil? It will not change the bitterness at all... at least the IBU's. Alcohol has a bittering character.

This is not true. As a side effect of what really happens, higher OG tends to lead to less hop utilization. In this case, adding a bunch of dextrose will not effect the hop utilization near as much as adding a bunch of malt(in whatever form). Now, I'm paraphrasing from a thread in which we...

Yeah the pale won't do anything, but if he wants to use crystal 20 that is fine, carapils is a crystal malt as well. The 20L is used in a low enough % I doubt it'd matter too much either way.

You know you guys go really forgo all this crap and either a) use sinmar b) realize that coloring a beer just for color's sake is retarded or c) put black food coloring in your IPA. What's next turning every light colored beer dark and renaming it? I mean come on. OTOH, the OP's recipe is...