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Is it normal to get really crappy efficiency on bigger beers?

yeah that makes more sense edit: I was wondering how it could be so damn cheap and have a discount + flat rate shipping and by the way, I got my order quick and everything was in it so I'm happy with the service

I ordered more than 10 lbs of grain and didn't get 10% off, that's why I asked. The shipping cost for me was only 6.99 and I was pretty sure that was flat rate? Anyway, cheaper than any other sites I've seen.

+1 :rockin:

10% discount?

However the acidity could have a negative effect on the mash? Not sure if it would be noticeable, and obviously you could offset it by raising the pH back up but I was just throwing it out there. I haven't tried it myself, could be an interesting experiment. :mug:

:mug: Agreed completely.

It will be fine. From White Labs website it's recommended to be 65-70 degrees as "optimum range" but even 60 will do perfectly fine. It might take a few more days to ferment out but that is really your only potential issue. RDWHAHB

I'd like to know about adding dark grains to the mash as well, I'm planning on adding just a bit to a barleywine mash tommorow and I wanted to know if it would affect the mash pH to any noticeable degree.

:eek: Awesome!!! and welcome to HBT craigers :mug:

I don't know where to source some of the weirder things to throw in there but you can get pure caffeine powder pretty cheap over the 'net, I got 100 grams for 5$.

Technically I believe it would be beer vinegar as it has hops. :tank:

I wonder if it could be the priming sugar you used? Not sure if it would give it a vanilla flavor.

Legalized for medical use, that is

2744 + 20 gallons = 2764

Did it have any bitterness?

S(ingle)M(alt) and S(ingle)H(op). It is a type of beer that uses only one type of malt and one type of hops.

sounds like a good friend :rockin:

Same here. :drunk:

I've never tried to boil down a section of the wort like that, that's a great idea. :mug: