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Next time you are ready to brew a batch of a 1.040-1.050 beer, try smacking and pitching two packs. If you still get the same results, its probably temp control or some other (crazy) recipe issue. Edit: If you get better results and you get close to or hit the desired final gravity...

Though on the other hand, the richest/meanest/most powerful man in Southern Westeros couldn't bribe/threaten/torture someone into admitting that Joanna had extra-marital affairs resulting in the birth of a dwarf son? The second statement to me indicates that he certainly tried to prove that...

That would probably be the best course of action. Since it doesn't tend to increase my brew day by a significant amount (maybe 10-15 extra minutes to a 5 hour brew day usually doesn't concern me greatly), since that's the case for me I don't take the time investment into consideration. I start...

One thing I would go with is the classic "do your IPAs come out how you expect them to"? If your answer is yes, then don't change your process. If you're already getting expected/desired results in your IPAs with your process there is no reason to change. The combination of other hopping...

I went to look and it doesn't look like its been stated how Hodor was injured, I want to say that they added something to the TV show about an accident in the stable but I cant back it up with anything (I am going to assume they'll reveal that and it will be significant to some story line)...

I just went and double checked my notes for the saison I used FS hops in. So I hit 1.062 with Belle Saison that finished under 1.005. My hop schedule was: 1oz Hallertau FWH 1oz FS 1.3% at 5 minutes 2oz FS 20 minute whirlpool 1oz FS 5 day dry hop I drank (a lot of it) fairly young...

Ive started using Brun water spreadsheet and I am wanting to nail down my water chemistry and had a question I couldn't find a straight answer on. If I completely missed this in one of the stickies or the Brun water faqs then just call me an idiot and I'll know I can find it there. My source...

I wouldn't worry about the hops over powering with only two additions. I doubled the amounts you plan to use and used them at similar timing and the hops were very subdued(in a saison).

Two options come to mind. You can buy multiple fridges and temp control them to always serve your beer at the "perfect temps"... Or just keep putting them in the fridge. Open and pour as normal, then start to experiment with what temp you enjoy the beer at. You can't chill a beer (quickly)...

From experience I would bet it's the S04 as others have said. The other styles may be hiding the sourness with other specialty malts and explain why you aren't getting sourness with the same yeast. The S04 is notorious though for the acetaldehyde green apple sourness. I'll bet if you use a...

I try and keep a minimum of 3lbs of special B on hand. But just like my bottles of franks red hot, I look a couple days after getting it and suddenly I am out. I know it's not a replacement for 120L Crystal, but it is much more flavorful and complex so if I am looking at a recipe and they use...

If you have any midnight wheat handy that could do the trick without majorly messing with the overall balance of the recipe. Midnight wheat is nice and dark at 550L, huskless so it doesn't give off a ton of astringency, and its flavor is very mellow even at high amounts. Decoction mashing is...

For a brown ale I think 1.4lbs of caramel malts isn't that bad unless you are going for the hoppier end of the style (I'd almost bet most of the issues that stem from a beer becoming too sweet and high caramel malt bills are from fermentation issues rather than recipe issues). The flaked oats...

If you are fine with an increase in OG, the adding oats to the mash will help. Lactose is another option as well, it's only 1/6th as sweet as regular table sugar so it's unlikely the beer will end up sweet on the other side. Otherwise very low carbonation if you don't want to make any...

If you already are adjusting your water then some of the major issues like residual alkalinity and mash pH are already taken care of. So I wouldn't say your water chemistry is an issue, unless your chloride is way higher than your sulfate(like way higher, I've done an IPA where my chloride and...

One thing that I've noticed when I get variations in scores. It's a hobby, most of the time I like my beer, I'm entering competitions purely for humble-bragging and for fun. If I get really mad about a bad score, is it really a hobby anymore? If I felt truly wronged by a judge, I would go...

I'm going with the OP is a troll. If you already think competitions are a scam made up by BJCP judges to get drunk for free, then you probably can't be convinced any competition would be fun or interesting to enter. Judging being variable is a fair complaint... But to start by stating you are...

It seems with the 3068 in my experience the warmer it gets the more it acts like a Belgian strain. It seems almost clean by comparison to when you ferment it in the recommended ranges. It still throws of a lot of ester/phenol but it does not taste like a hefeweizen at all. I've tried, I...

On a similar note to this one, Wyeast's German Ale Yeast 1007 works fairly similarly. I like to use it on faux-lagers. It ferments pretty clean even up into the mid 60s. My basement averages 58F in the winter and 63-65F in the summer so I'm in a similar boat as OP.

An entire yeast cake will be your problem then. That's going to be a massive pitch of yeast and it will blow past expected FG. You may not even necessarily have to mash hotter or take any other precautions, if you use the same technique try and take half or 3/4th of the cake off and save it...