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Can you describe the taste?

Poor choice of words on my part. When you add the Fermcap before the break, you'll see what looks like a "foam cap" as the wort begins to boil beneath it. I'll try the method you described next time to see if I notice a difference in how it works.

You can add your Fermcap when you turn the burner on, but DON'T STIR UNTIL AFTER THE HOT BREAK. I had the same issue the first time I used Fermcap, (I boil in a 30 qt. turkey fryer.) The Fermcap forms a "protective skin" over the top of the wort. Stirring it negates this effect. You may...

I usually mash at 156. I like a full-bodied beer.

Try mashing at a bit higher temperature. It'll add more body to the beer.

I mix Starsan up a gallon at a time and use it in a spray bottle. No need to make a full 5 gallons of it for a carboy. Just liberally spray the inside of it.

I'm guessing Beers of the World. We haven't had a decent homebrew shop in the ROC since Cottage Brewing Supply closed over 10 years ago. meh.

OktoberFAST on the schedule for tomorrow...

Brewed 5 gallons of Biermuncher's Centennial Blonde. This is my third go-round with this brew, and I can only hope that it turns out as good as the first two.

Brewing a 70 Shilling Scottish Ale while freezing my stones off in the garage. Also kegging up a Centennial Blonde for a quick Christmas turnaround beer.

Just joined myself, another one from the ROC.

I'm going to use my first post here on HBT to sing Ed's praises. The site and selection are phenomenal, the prices unbeatable, the shipping speedy-quick, and the customer service is top-notch. I had forgotten to order a small item on my last order there. A quick email to Ed and it was added...