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Then we should bring back woolly mammoths. I'd like to try one of those.

Because it's in your head.(which can be enough to be fair) He's right, grinding it into ground beef loses almost all the qualities of the meat that you pay so much for... so why do it?

I can. It's called go buy wlp099 and treat it right or go buy EC-1118, they will both go that high and beyond.

Well then you might be interested as to why calling it an "Imperial" Pale ale is incorrect both historically (in more ways than 1) and stylistically. ;)

Yeah, I usually go more middle of the road, that way it encompasses more styles, as I don't have a dual pressure regulator. Also I can't remember you saying, but if you still have foamy beer with the 5ft lines, it's probably because the beer in the line rose in temperature, which brought a lot...

To be honest I bet this is because you've never had a proper pilsner that was fresh. All the good pils that gets shipped here from Europe is fairly old and past it's prime. I also really liked the SA Noble pils. Very good.

I use both Gentoo and Ubuntu... but you care to qualify your statement? In most applications, I simply disagree. It is so incredibly rare not to have a dependency met, I can't remember the last time.

I concur. There is no sweetness from chocolate malt, and it really tastes nothing like chocolate either. Taste your grains people!

You have an American pale ale. For that style 2.2-2.7 is what is recommended. Pick something in that range - you said 2.2. Go to the carb chart. 2.2 volumes at 40F comes in at 9psi. Set the regulator to 9 psi. Now to balance your system (I don't know why your so hung up on restrictors...

The pressure regulator is not an electronic device that looks at the pressure and then decides if it should let more through. The screw is set and fixed unless you turn it. If the pressure in the tank goes down considerably, the low side will also drop. It is regulated by a spring that you...

Longer lines are not a band-aid, it's part of balancing your system. http://www.byo.com/stories/techniques/article/indices/39-kegging/165-balancing-your-draft-system-advanced-brewing http://www.franklinbrew.org/brewinfo/balance.html The incorrect line lengths is relative. It really depends...

I think you also forgot a D-rest. Iodine can be noticeable in large amounts. Only way to know is to taste it.

This style is particularly difficult to define because it encompass everything from fat tire - a beer that is very malty and hardly hopped at all to something like green flash's hop head red or Avery's Red Point which have a very noticeable hop character.

Brewed this one day and didn't want to run to the LHBS so I just subbed some American crystals for the Belgians I had on hand. OG: 1.042 FG: 1.004 SRM: 18* IBU: 28 ABV: 4.9% 5.5lbs 2-row 1lb FLaked Corn .5lb CaraVienna .25lb British Chocolate Malt .25 Special B 1.75oz Willamette @...

Category 23 unless you can get it in 10C. This is a fad right now, and while it will continue to be brewed for years to come I'm sure, I don't think it in any way deserves a category. This will not make it to the BJCP guidelines and even if it does I would assume they would not let it come...

Is the competition you are entering non-BJCP? I assume so since it's in Norway. The 10B he is referring to is from the BJCP style guidlines: http://www.bjcp.org/docs/2008_stylebook.pdf

no, bmc drinkers do.

I agree. I would look into pool cleaning supplies store before I bought 50lbs.

Nope. Savoy and somewhere in Missouri. Savoy is actually much bigger than the other 4.

You mean you've had a BoPils before, lol. I would use Magnum or another high alpha clean hop for bittering.