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Is sour a function of ingredient of process?

Oh I know about the whole patience thing and figured I'd get a lecture but couldn't help myself. (I knew I was overreacting) See ya in another week.

I just poured a bottle of week 2 Wit down the drain having deemed it non-potable. 4 weeks primary followed by 2 in the bottle is not the least bit tasty, at least to me and SWMBO. I don't know if it's due to a narrow palate or if there's something actually wrong with it. We're going away for...

I am the polar opposite of a hop-head so I'm not likely to try to get every last bit of liquid out of the hops bag.

I've read various threads on this issue but I'm a little slow. When I brewed my extract Wit I had three opportunities to squeeze extra wort out of something: 1 - The specialty grains bag when removed at boil. 2 - The hops bag at the end of the boil. 3 - The paint-bucket strainer after...

You guys are great! Very generous with the gray cells. Thanks.

Why is it obvious that it isn't good to sit around? I am not being argumentative - I'm just curious.

I know there are compelling reasons to cool down to pitching temp as quickly as possible. Is this because of the time or the heat? Let's say I want to pitch at 65 deg and get to that temp but get called away for some reason. Would it hurt anything to leave the wort alone for 5 minutes to 2...

I'll never achieve 58-62. The primary is wedged into a tight space that leaves no room for a swamp cooler regardless of what some guys insist must be possible. I guess I need to use yeast that works ok in the high 60s.

I fill the plastic tube that the hygrometer is stored in. Perfect size for a reading, not much is lost and fine to take a sip for scientific purposes.

I'll find the ingredients and post later. SWMBO "straightened up".

The odyssey of my first batch continues. Tasted my Belgian wit after 7 days to get a baseline read of how it would develop. I expected it to be flat but it actually had surprising carbonation. I would say it was lightly carbed but there was enough to have significant bubbles through the end of...

Your dedication is inspiring.

Our industrial sized dumpsters have small openings and cardboard, glass and alum combined. In the words of Dana Carvey doing George Bush, it wouldn't be prudent.

Just had an Allagash Tripel to accompany the Final 4 (game1). What a beer! Going in search of info about their yeast...

Any problem with dud packets?

My LHBS charges about $0.55 for an empty 12oz bottle. A party pig pouch just doesn't seem cost prohibitive to me - a shade over the cost of a six pack. I guess if I had an endless stock or supply of empty bottles I'd feel differently about it.

Oh my, the absence of bitterness is one of my favorite characteristic of tripels. I will seek out your example for sake of comparison.

Any thoughts on the hops? I can't wait to start this but will wait a week or so to see if I'm happy with my wheat beer that's been in bottles for 6 days. I don't have room for a significant pipeline and need a spring/summer ale in house before doing something that takes months.

Your overall comment helps a lot but as a noob this particular sentence is in some language I can't quite understand. Is there a particular sticky or site that would tell me how to go about this?