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What temperature did you ferment at?

:off: I highly recommend homebrewers (and anyone interested in cooking) to pick up a kitchen scale capable of resolving in 0.1 gram. It is probably one of the most invaluable tools in my kitchen.

I'd search the forums for "Lambic" because there are loads of threads in the archives about this. Essentially you want lots of starch for long term support of the microflora. Lambics take a very long time to mature so you won't be able to make one by your birthday.

It's a little over 3 grams. ^^

Agreed, I suppose really my take on it is something akin to "brew what your water makes the best beer". The thing about messing around with the water is you need to be consistent, and for me it just becomes a chore really. Also the concept of altering water chemistry is usually (not always)...

I never worry about such things. Westmalle comes to mind.

I am around .5 qt per minute. With my setup efficiency really drops off with faster rates.

Jipper, tbh you should contact your CS guys or someone that can look into this issue (in general). This forum alone is in part (indirectly) responsible for the tremendous growth of some online Homebrew shops. Many of them have reps on here.

I have had the same thing with the order being held twice. But a good thing did happen recently (well a bad thing followed by a good thing). I ordered an easy siphon and I left in the package until the day I went to first use it. Well I open it up and the thing was cracked in half. I emailed...

I would agree with kev on the abstaining from the Lactose. Although a rough calculation (for 8 oz in 5 gallons) yields around 2.8 grams of lactose per 8 fl oz of beer, which is roughly 1/4 the amount in an 8 oz cup of milk.

I think it's all around you.

Ahh, ok. Sorry I misinterpreted the context of your OP and thought you meant "new direction" in general, not in the sense of improving on your already established beers. pjj2ba had some interesting ideas a while back that aren't what people 'normally' think of. I'll see if I can dig up those...

Try a sour mash on your next Wit. There are two ways of going about it (well three but I won't recommend that because it can definitely produce a nasty batch). One method is to remove a small portion of your mash, say 1.5 lbs and set it aside, heat to around 150, cover it and leave sit in a...

How long is your typical sparge? Batch? Fly? Going too long on the sparge can cause tannin extraction (I think). I know that pH and temperature are crucial for this as well. Dark brews can become astringent if you add too much without enough pH buffer. The shredded husks can be suspect as well...

Hey thanks so much for this Kaiser! Mods, can you make this a sticky?

There have been a few times where I have been almost 10 points off; one was my first crack at a wit, loads of unconverted starch and the other was well I think a combination of poor crush, too fast on the fly sparge and the fact I was teaching someone got me distracted. The wit turned out well...

Of course you are. It's like gravity.

Hehe, :off: I was thinking, Special B is a huge favorite specialty malts of many folks, myself included. It's almost a personal sentiment that I feel when discussing Special B :D

Huge difference. Special B is a very assertive, some say "Raisiny" flavor and much deeper color. Biscuit lends an assertive "bready or biscuity" flavor. NOT interchangeable. Now, how that fits into your recipe would be a judgment call but we'd need to see the recipe. I am not saying "it won't...

Right so the absorbed wort is equivalent to a potential loss of gravity overall. If I have five dimes and remove one I still only have $.40 to contribute. They are each worth $.10.