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Vienna APA, IS, Black IPA, BDSA, BGSA and belgian pale ale. I started AG and got a little carried away :)

I always check the gravity after mashing and change the hop schedule accordingly. My first mash efficiency was 45% and after I started stirring the mash every 15 minutes or so, the efficiency has been over 70%.

Almost nothing so far. I write descriptions and articles to HBS's website and they give me stuff in exchange. Last 8 brews cost me 10 hours of my time so I think it's a good deal. Plus I got other brewing stuff too.

http://www.howtobrew.com/section1/chapter5-5.html

45 IBU, 300 EBC Actual ingredients: Pilsner malt (2,8-4,5 EBC) Munich malt (16-20 EBC) Brown malt (?) Caramel malt (?) Hops: Saazer and Nugget Yeast: Guinness yeast

Are you talking about the clear bottles? Those hold at least 2.5 vols, but I wouldn't use clear bottles for beer. I've bottled Finnish mead (low alcohol bottle carbonated mead) in those.

If you have a good place (dark, constant 10-12C ~ 50-54F) to age beers, drink one every year and see how one of the best beers in the world ages. It's phenomenal at 5 years. That's the oldest I've tasted.

Cellar it at least 2-3 years since it's not very special that young. (That's the optimal procedure, but not what you asked for. Just drink it. Clean trappist glass or similar and don't drink it too cold.) Yes, it's good if you drink it now, but not worth the hype. Westy 8, Rochefort 10 and...

One guy in our local forum was concerned about StarSan residue in his beer so he rinses everything. What is the end product when yeast eats StarSan? Does it really affect the taste of the beer if used properly? My palate is great and I haven't noticed any off flavours.

If you want Westvleteren 12 in Bruges go to Bierbrasserie Cambrinus.

A lot of people ferment their beers without airlock and open fermenting is popular too. I guess they wouldn't be doing that if that produced bad beer. So I think you're fine.

(og-fg)*131,25=abv (1.050-1.011)*131,25=5%

I've had 10 yo Chimay Grande Reserve and it's one of the best beers I've tasted. I had 11 yo too in the same vertical tasting but it was oxidized. It's very important to cellar in right temps, darkness and humidity if you're going to cellar beer over ~5 years.

Amount of yeast doesn't really matter, it's the amount of fermentable sugars that matter.

It's the same thing with chili peppers. First you start eating jalapenos and one day you're eating raw habaneros. You just need to give it a chance once in a while.

This may apply in the full kits made by homebrew shops, but Cooper's Lager is just a can of hopped extract and yeast. So if you're going to make full batch you need to add something. If you do it by the instructions you're going to use way too much sugar (~1.8 lbs) and it will taste beer-like...

I use sanitized hop bag and a cable tie. Works great with autosiphon.

My updated label.