Last Activity:09-28-2016 1:44 PM
Likes Given: 4
126 Likes on 110 Posts
Posted in thread: Calculating Carbs?? on 09-26-2016 at 06:50 PM
Right, but the beans and soup were 1/2 c. serving, and the onions were 1/5 tablespoons. 3 cups
total in the whole mixture. Milk was 3/4 cup.How much milk and onions end up in each 1/2 C.
Posted in thread: Calculating Carbs?? on 09-26-2016 at 06:01 PM
You handle it just like you would if you were adding 1/2lb honey and 2lb of DME to a batch of
beer that you knew was 5.25 gallonsand OG of 1.049 already.so you take the carbs per serving fo
Posted in thread: Keg Overload Sale + Recipe Kit Giveaway on 09-22-2016 at 01:05 PM
Posted in thread: Newbie here. Is this cider good on 09-22-2016 at 12:45 PM
Heck I think even the walmart brand is just juice and citric acid ... no "-ate's"There was a
post in here about 4 or 5 years ago about a guy who made his cider/wine/whatever the must was
up and then n...
Posted in thread: Neighbor Bonding on 09-06-2016 at 02:42 PM
you sir are either a really nice guy, or a really cruel one. And all for the same reason. Let
us assume you introduce him to brewing and he loves it. He will then go nuts over it (like most
of the peo...
Posted in thread: Mead infection? Advice needed. on 09-06-2016 at 02:39 PM
Well racking is a good idea. and as always TASTE!. some say nothing can grow in beer that is
deadly. I tend to think the same with wine, which Mead is. or rather the yeast is about the
same in both. S...
Posted in thread: Chemically smells in ferment on 08-26-2016 at 06:03 PM
You say chemical smell. Have you tried any? It is important to pin down the flavor as exactly
as possible. There can be many flavors that are off in beer (see link below) and diagnosing it
Posted in thread: Storing wort on 08-24-2016 at 04:55 PM
If you pitch your yeast first, and put it in your keezer for 2 weeks at 35F that should be
ok.Yeast, even the finely selected brewing yeast, has a wider temperature range than we think.
It won't brew ...
Posted in thread: Under-diluted Starsan on 08-24-2016 at 03:22 PM
the ppm limit is based on the goal of getting to a pH of 3. (you want the whole chemistry
reason/math? no didn't think so)Probably experience says a pH lower than 3 is irritating to
humans, and they k...
Posted in thread: corny kegs on 08-04-2016 at 05:03 PM
Some people use both because if you do certain beers(sours) it is helpful to have a second set
of gear so you don't cross contaminate. Although if you do your sanitation right, I don't see
how you wou...