Last Activity:12-15-2013 1:57 PM
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Posted in thread: Not Hitting OG on 10-09-2012 at 04:33 AM
I know there is a difference between mash efficiency and totally brew house efficiency but I am
a little confused what the difference is.Mash/lauter efficiency measures the percentage of
Posted in thread: First Brew on 10-09-2012 at 03:22 AM
One other point not previously mentioned, don't rely on activity in the air lock to determine
when fermentation is complete. Better to take a couple of SG readings with your hydrometer 2-3
Posted in thread: Official Denver CMC Group Buy #6 on 10-08-2012 at 07:05 PM
A new thread has been created to organize another CMC group buy for Denver and the Front Range.
If you're interested in participating, check that thread out here.
Posted in thread: Denver/Front Range CMC Group Buy #7 on 10-08-2012 at 07:01 PM
This is the group buy thread for the Denver/Front Range group buy #7 from Colorado Malting
Company.(Note this is a follow-on from this thread, to move the latest group buy details to its
Posted in thread: Rocky Mountian Oyster Stout -- THIS TIME IT'S *REAL*! on 10-08-2012 at 12:16 AM
Entered in the Indigenous Beer category at GABF. Now that's ballsy.
Posted in thread: Pumpkin Ale on 10-06-2012 at 05:04 PM
Check the recipe for Smashing Pumpkin Ale over on Northern Brewer's website. As I recall when I
was looking for information on how to handle pumpkin for an extract beer, it described a
Posted in thread: How long is star san good for? on 10-06-2012 at 04:56 PM
Just to re-emphasize, cloudy Star San does not mean it's lost its effectiveness, which is pH
driven. It can be cloudy and still have an effective pH for sanitizing (i.e., below 3). With my
tap water, ...
Posted in thread: Official Denver CMC Group Buy #6 on 10-05-2012 at 08:42 PM
A Google Doc for how this buy is coming together is linked below.A couple of caveats. If you
didn't specify a particular type of grain, I've assumed the base/2-row. If you specified a
range (e.g., 150...
Posted in thread: Pectic Enzyme and Pumpkin on 10-05-2012 at 08:19 PM
That sounds like quite a lot of beer.
Posted in thread: Pectic Enzyme and Pumpkin on 10-04-2012 at 09:27 PM
Pectin enzymes are used in wine making to help break down the plant material and improve
extraction of flavors from the fruit, in addition to reducing haze in the finished wine. I
would think roasting...