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Well that would be enough to get me active and brewing again! Yes please!

My son and I were playing when he was about 2.5 years old. He was against the wall and I did a somersault (ukemi actually) towards him. As I was in mid roll he launched himself from the wall towards me and as I righted we banged heads so hard I saw stars. I still feel bad about that one to...

Nevermind I cannot read.

I noticed the same thing with Asahi Super Dry. I am not sure what their recipe is, but I stopped drinking it as I would have splitting headaches the next day. Fortunately I didn't feel as if I was giving anything up not drinking Super Dry. A lot of Belgian's let the fermentation temperatures...

250 grams of Oats in a 5 gallon batch does wonders for my head retention.

+20 Gal Gold Medal Lager 10937.5

All my other dogs up until now have been Labs. I think Labs are one of, if not the, best behaved breeds out there. Wonderful animals!

Here is my brew partner. It is starting to get warm and this little dog sheds more than any dog I have ever seen. Taking the furminator to her is like shearing a sheep!

I know this isn't exactly what you were looking for, but here is a temp controlled fermentation where I pitched cool and then brought the temps up to 20C. What I find interesting is the big spike in Fridge temp setting between May 5th and 6th. It seem that much less effort is required now to...

You see what happened when they crossed the stream in Ghostbusters? Seriosuly you will make good beer. Worst case scenario is it gets worse and worse over time; the fix, drink it fast!

Gelatin works best when you cold crash. Here is a great write up about including the process and science behind it. http://suigenerisbrewing.blogspot.ca/2013/01/brewing-science-gelatin-clearing-beer.html#more

It depends how often you brew. Sometimes making a starter can be more about yeast health and viability than just about cell counts. To the OP. I live in Japan and have to manage yeast as my options here are quite limited. In my most recent batch I used yeast that was washed and separated like...

That it still has a ways to go before finishing. No need to worry about diacetyl at this point.:mug:

Diacetyl is formed during fermentation. It will get cleaned up later. You are fermenting on the cool side (nothing wrong with that!) so it will likely take longer for the diacetyl to get cleaned up. Just make sure you leave it on the yeast if the butter smell lingers after primary fermentation...

When you you need the graph by? I have a brewpi setup, but in about a month I could brew up a saison and just let nature run its course with it while logging the temps. Alternatively, and this could be a better alternative, I could do a brew where the chamber is set to specific point (say 18C)...

+10 of the same Hefe +10 Stout Suzuki 10,103

I hear what you are saying, but disagree with the analogy. Not everyone can aspire to be an NBA level Basketball player. The tools there are very much physical. But I believe that anyone making beer at home can achieve beer that can at least rival pro brewers brewing on the same equipment.

Because it is the use of commercial equipment that is banned. Having access to equipment that the home brewers do not have access makes for an un level playing field. Just being really good at something should not be cause for being banned at competitions in my opinion.

No, I only have 5 gallon Ball locks.

Also sometimes the kegs won't seal dry. Get some food grade lubricant and lube the O-rings. You may want to replace the o-rings as well. http://www.wikihow.com/Assemble-a-Cornelius-Keg