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Oh god I would have hoped that you would have been here for more than one Turkey day before you started making generalizations about the trend of posts from year to year around here. Thanks for playing. PS I would also think as a minister you wouldn't take the lords name in vein, cause the rest...

Do both of these. Specially the adjusting of the fuel/air mix. And if you do need to scrub it off anymore, Bar Keepers Friend works wonders.

Yes the Sunset Wheat is straight up Fruity Pebbles, Bleh. I opened one by accident one time when going for something else out of the sampler pack, I didn't have to look at the bottle when I opened it, I new I had grabed the wrong one from the moment I smelled the fruity pebble aroma. Anyway...

Upland Kiwi Lambic Seriously though if you like lambics any of the Upland series is good. PopSkull from 3F's would be another good one. Are we talking year round distro's here or do you mean "any" when you say any beer?

I don't think it will be too much of a problem. The first couple of kegs I had (before I got my kegerator converted) I just kept in a bucket of ice with a picnic tap and about a 6 foot hose. We never really had a problem, I think if you insulate it you will be golden. I don't see how it is any...

That is pretty nice man. You should see if there is anyway you can run your beer outline down his arm and out to his hand, so it looks as though he is pouring your beer for you. Good luck with it.

What was your gravity going into the secondary? It sounds to me like if you have things moving around in there and you didn't stir it up at all, then your fermentation kicked off again. If the beer just clouded back up with out a lot of activity (ie particals moving around) it could be a...

One main reason for a mash out is, that when you raise the grain temp above 170ish, it halts the enzymnatic activity, essentially stopping the conversion.

I suppose it is all a matter of how long the sparge is. If you run 168dF water over a 150+dF grain bed for long enough, eventually it will reach 168dF.

You will be fine. I would recommend for the future though, a spray bottle of water for just such an occasion. Much easier then trying to manage with a fan and fire control. When it starts to foam up, spray the hell out of it like you are a fireman, and turn the fire down a little. It will take...

You are doing it just fine that way. Essentially your grains will reach a temp of 168 if that is what your sparge water is at. I rarely do a mashout, unless I am doing a wheat where I will decoct for a mash out, but that is a whole nother animal.

No need to mill flaked oats, cause they are already rolled, and processed.

I am not too up on my water profiles for northern Indiana, but I am willing to bet that if you e-mailed the brewers there at 3F's they would give you some pretty sound advice. They are all pretty cool guys and seem to be willing to help out if you ask. I have met the guys from the brewery a...

I say do it. I have about 4 cases of 750ml bottles that I have been saving to do the exact same thing. Fortunatly a friend of mine has the corker and caging tool. I just need to pick up the corks and cages. I have been working on a FLanders Red and another belgian sour for about 1.5 years now...

You shouldn't need to crush them, they are already rolled (flaked). They should tell you that at the LHBS also, if they don't tell, them they are wrong.

Safale Us-05

Yeah, I linked to two stores that sell it here stateside, I know I have seen it in a few LHBS also. I think, but am not positive, I would have to dig my notebook out, that my first kit from Northwest Homebrew Supply was a John Bull Kit. But that was 8 years ago and I can recall off the top of my...

Is the pumpkin in there at that point? If so then they are using the diastatic malt in place of having any grains in there. 160 is still in the range of conversion, just be sure to not get the wort above 170. I can see where the recipe is coming from now. You should be able to use some of the...

Looking at that recipe I am unsure what you would need the diastatic malt for. The only assumption that I can make is that you are going to steep the pumpkin at around 150 to convert the starches in it to sugars. Other then that, as soon as you heat the extract above 170 you render the enzymes...

Well it would seem that I have been corrected. It may be beneficial then to check the available maltsters websites and see if their products are diastatic or not. Are you planning on an 100% extract batch of beer, or are you going to be steeping any grains?