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I don't know what it is, but fruit flies love star San. I used it to overcome an infestation that happened when we were outta town. I used raid on the trash can (I think they were drowning before the poison had a chance to work), but couldn't track down all the fliers. At the time I was...

I use publix brand drinking water for my beers, or if we're going for a delicate style, distilled water with certain salts added- it escapes me what they are called and which minerals are in them right now. LHBS has pre mixed packets designed for 5gal batches. Keep in mind that these minerals...

Probably, for up to 8% beers, but if you get a runaway initial fermentation, the krausen will fill up the airlock and then dry and harden, preventing pressure release. If you're not expecting more than 9%, then you're fine. I do every one with a blowoff for primary fermentation.

Double/imperial doesn't necessarily mean exactly double. If I were you, and looking back on my first brew, I wouldn't try a super massive beer. I'd go for standard-plus-50% on your grains (maintain the same ratios) and push some of your hop additions toward the end of the boil to maintain...

SWMBO says that'll never happen.

Thanks for looking out, guyver. I was not aware of this. I'd only used them for my first two (failed) kit beers, than switched to all grain and liquid yeasts.

Yeah I came across that bit of info, even the GF wyyeast has 2 ppm when diluted in 5 gal. For celiac's ppl, that can be considered too much, depending in the sensitivity. I'll be doing a healthy starter for whatever brand of dry yeast LHBS carries.

Yeah, I've decided to use her cleaned cooking equipment and to show them how to make smaller batches on their stove. When they're ready to step up production, then I can show them what they need for larger scale.

Then I think you're on the right track for a really tasty chewy beer. Maybe do a heavy 10% oatmeal and a cool 155. I love the flavor of special b- that'll be really nice in this beer. Good luck. Cheers.

My personal preference, I think, would be to go with the second list; and since you're adding lactose, I'd mash at a bit lower temp to get a little bit more of the sugar fermented. Just an opinion though. Both look pretty tasty.

I guess different judges see things differently. I suppose it depends in the style too. The Abt 12 has tiny tiny bubbles, and really fine lacing, and I want them too. Mine look like small marbles and leaves chunky uneven lacing.

Thanks for the advice, everyone. I will implement all of these. If any of y'all have any information on the specifics of how changing the variables of cooler ferment temp, longer ferment times, less sanitizer affect bubble size, I'd like to hear it.

Well. I use star San and I generally over pour it. That may be the issue. What sanitizer won't do this? should I rinse after sanitization? Are there other things I should be aware of if less star San doesn't fix my problem?

My beers have good head and head retention, but they are really large "homebrewing" bubbles. How do we get the really pretty lacing and tiny bubbles?

Sounds like this is working out nicely. 2oz for 5gal right? I think I may try to steal your method.

+10 houblon chouffe 56009 + 10= 56,019

55661 +3 dead horse pale +3 8horsemen of the hefepocalypse +5 don't drink my stout +6 technically beer +3 G'ferment Shutdown +3 Fugget Stout 55661+23 = 55,684

Hodges, make sure your friends are ok with bourbon. It's made from glutinous grains. My most sensitive celiac's friends can't touch it without a reaction. Maybe consider rum or just toasted oak chips.

Might as well go on record and say that it's fairly myopic to dismiss an entire brewery in this way. Their beers are crafted for mass appeal without intense flavors and to keep the cost low so as to not put off new or recent craft beer drinkers. There was a period in my life that they were my...

That is pretty slick, I've never seen those before. I'm interested to see how the flavor comes through, this seems like an easy and authentic way to add flavor. Between these and the yeast, you have a bit of follow up to fill us in on in a month.