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Love the bark. I get black bark on everything I smoke, even baby back ribs. The important thing to note about bark is it looks burnt but it does not taste burnt. It tastes delicious.

Fresh Hop time. Check them out and get your pre order in. http://www.brewmasterswarehouse.com/miscellaneous/fresh-hops

Thank you very much. We did have some troubles for a while when we were breaking in some new employees, and getting used to the much larger influx of walk in customers. It was merely growing pains and not a reflection on how I want us to do business. I am glad that you are a happy customer.

Yeah that would be nice. I am all about flexibility and being able to get customers exactly what they want, but I don't make the extract. :(

I have never seen 100% Wheat LME available for sale. Not sure why it is mixed, other than most people mix would mix the Wheat LME with a light LME when they brewed anyway.

Yeah I was not trying to say that our crush was not the reason just that there are a lot of other reasons. It seems people always just blame the supplier for a bad crush when that is not always the case is all. The important thing for me that came out of this thread is that we have to be even...

We have always prided ourselves on a great crush and we have not changed anything in that department. We still use the same mill on the same settings as we always have. We preform routine maintenance on the mill to help ensure that the crush is amazing. I can tell you that locally, and this...

Sure just sub out some of the pale wheat for some rye. A couple of pounds of rye gives a good spicy character that is still somewhat subtle. More increases the spicy character, so if you want it to be really spicy you can use 3 lbs.

Switching to 10 gallons is easy. Just dealing with more of everything so things take longer when heating and getting to boil. Otherwise you can take a 5 gallon recipe and just double it. I have noticed that if you just double the recipe the beer will tend to come out a little more bitter than...

+1 to this. I never recommend doing a primary for less than 2 weeks, just to give the yeast some time to do the job. There job is not just fermenting sugars, but also the clean up work afterward.

You can but the flavor profile of a wit and a hefe are different so that is something to consider. Also pitching on an entire cake is too much yeast IMHO, so I like to remove some of the cake before pitching on it. I usually remove about half of the cake, but I pretty much eyeball the amount.

Yeah you pretty much have it down. The biggest differences have to do with temperature control, size of the grist, and sparging to rinse the grains. When you a pound or two of specialty grains you do not have that much so you can easily hold the temp during the steep period. There is also no...

Please try your best to leave your beer in the primary for at least 2 weeks. Even after you hit your FG the yeast still have a lot of clean up work to do to the beer. Keeping it in the primary allows the full population of the yeast access to the beer to do the clean up work. As someone...

Very nice work getting through your first AG batch. Welcome to the AG club. I am sure now that you have learned some many lessons after 1 batch that you will have a smooth second batch.

I am at about 5 years straight of no secondaries except when I want to dry hop or add something to the beer after the primary is done. I do recommend to people that are newer brewers and bottle to secondary so that when they bottle they will have less trub in the bottle. This is for purely...

I can't speak for everyone but most store owners I know will look at stocking things based on customers requests. I know when customers ask me about stocking things I see if I can get it, and try to theorize the demand. Most of the time it is not a big deal to get it in stock. If I have multiple...

Sounds like you are brewing a combo wit and IPA. That is a lot going on. At any rate I typically use 1/2 oz. of coriander crushed, and a 1/2 oz. of orange peel in the boil with 5 minutes left. The coriander is works really well right there. The orange is there but subtle and you can increase...

Glad to hear you are good to go. :ban::mug:

Yeah we need mash temps and techniques to help you further. Only a 10 point drop is not very much, so the yeast should be fine to take off. I hope the hefe cake takes off for you.

Drink it, pitch it, give it away or distill it is about your only options assuming it is bottled and you are drinking it. If it is still in the fermenter you could add some corn sugar to it to help thin out the body and get some more ABV.