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To put my own spin on what's been said: The most desirable thing is to start it ~21˚ (70˚F) and over the first week of fermentation ramp it up to ~27˚ (80˚F) or more. What does this accomplish? 1) Cool start minimises undesirable byproducts, like the fusels and...

I have an LHBS, so I buy by the recipe. I'd buy in bulk, though, if I had to pay for shipping on each order. I'm still planning (when I have a couple of dollars) to buy a sack of two-row, and maybe split sacks of specialty grains with a few brewer friends.

Basically I'm trying to mimic the little Westmalle logo (A and W superimposed on a circle) to use on the labels for my Belgians. I'm using this as a way to learn GIMP. Well, I've figured out a fair few things about GIMP, but the image is still ugly. You guys make a lot of pretty things - tell...

+1 Ubuntu. Remember how linux used to suck unless you were a masochistic command-line fetishist? Well fun fact, it doesn't anymore. I run it on my desktop. Only thing I ever use Windows for these days is MSPaint (best microsoft product). OS X is still my favourite OS (converted two years...

Holy cow - this thing dried out to 1.002. That's 96% attenuation, and 8.4% ABV. This yeast is incredible - saison fruit, spicy citrus ester, dry as all heck, no unpleasant hot alcohols. The beer has a nice Saaz-y bitterness*. Detailed tasting notes in a few weeks when it's aged more. A couple...

Fizzy yellow beer: if it takes a lab analysis to tell the difference, who cares?

It seems that repitching goes with the territory. Remember Jamil's experience with the 565 - he couldn't get it to dry out on its own. Frankly, if you're going for high-temperature funk as well as a dry beer, there's absolutely nothing wrong with using two yeast strains. There'd have been hell...

Start the ferment at 68˚ or so, then over the course of the next week figure out awesome ways to get it up to at least 80˚. Electric blankets work, or you can put it in a box partially over a heating duct, or just put it in a warm room near a heater, or sleep wrapped around it, or...

Agreed. My father took me out to a fairly classy restaurant last time he visited. The place had a four or five page wine list, two pages of spirits (including a mighty fine scotch list), and then we had the beer list, tucked in the bottom corner of the last page: Molson, Keith's, and Keith's Red...

Won't it take at least 18 months before new acreage affects output?

Best description IMO is the BJCP, which you can look up. I think of it as distinguished by its yeast, which has a very distinctive fruit ester profile, even as compared to other Belgian strains. It's also usually very dry and light, sometimes tart.

Eh. My name here is just my first name - I took it before I realised that it would cause confusion with Kaiser. Normally I don't meet a lot of Kai's. The avatar is a picture I drew in MSPaint once of a guy in a suit. I like it.

I went to a potlach at some friends', and - being in the middle of a move and all - just made up a greek salad. A real one, though. Six ingredients. Basil, cucumber, feta, tomato, olives, and oil. The rest of the food was largely vegan. And straightedge - no HB. But tasty.

OG and FG? recipe?

He said she was away ;);)

Jury says yes. How about you actually just wash them? You know that that's safe, and SWMBO will thank you for not leaving a massive disgusting pile of dishes.

Followed. Thanks.

Apologies if this makes no sense. some things which are at the limit of my two-in-the-morning thought processes. ppm is, I presume, measured by weight, ie mg/kg. So, a L of distilled water weighs a kg. If that L has, say, 200 mg of sodium chloride dissolved in it, however, (making the salt...

I'd roll the bottles on their side a bit or something similar to agitate them a little and get the yeast back into suspension, then put them the warmest place available (~75˚) for another week or two before trying anything drastic. It'll probably be fine - some beers just aren't in a hurry...