I am well into 100's of gallons of all grain batches and am still learning how different grains/malts and hops create the multitude of variety that we have come to love so much in delicious homebrew. That's what the fun is all about! KEEP BREWING!
"A bad man is a good man's job, while a good man is a bad man's teacher."
Also, if you want to control your FG and keep it a little higher, ferment pretty cold with the 001. Similar to how you would brew Jamil's scottish 60 or 70. (I think that calls for a ferment at 63-64?)
