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• Posted in thread: Infection Paranoia on 02-02-2013 at 06:35 PM
  I know this is probably just a yeast floatie, or flocculated break material, but since it looks
  like a cross between Golum and The Edge (from U2), I'm getting a little bit paranoid. It
  appeared during...

• Posted in thread: Phosphoric acid recommendations on 01-30-2013 at 04:41 AM
  Thanks, that helps a lot.

• Posted in thread: Phosphoric acid recommendations on 01-30-2013 at 01:24 AM
  This has probably been covered before, but I didn't come up with anything pertinent when I
  searched. John Palmer's book states that Phosphoric acid is not recommended for lowering mash
  pH, because it ...

• Posted in thread: Do I have this water thing right? on 01-23-2013 at 07:49 AM
  Great, thanks. So then I'll add the amount of gypsum and calcium chloride that I would want in
  the finished volume of beer into the mash and sparge water, and utilize phosphoric acid and
  sauer malt to...

• Posted in thread: Do I have this water thing right? on 01-22-2013 at 08:25 PM
  Thanks for this. I would prefer to use the water I have, so I'll be adding phosphoric acid to
  the water and utilizing sauer malt. As for adding salts to the kettle rather than the mash tun,
  I've been ...

• Posted in thread: Do I have this water thing right? on 01-22-2013 at 06:50 PM
  I've been looking through some of the information here, and I think I've got it down, but I
  would appreciate some confirmation before I do anything destructive. Here is my well water
  report:pH7.6Fluor...

• Posted in thread: filtering beer on 01-13-2013 at 08:40 PM
  Some breweries let the wort ferment until it reaches a specified gravity, then close off the
  fermentor to allow the yeast to carbonate the beer in the fermenter. When the beer is nearly
  fully carbonat...

• Posted in thread: How do you dry hop your carboy? on 01-10-2013 at 04:37 AM
  I bought some polyester sheer fabric at the fabric store and sewed up a few sausage-shaped hop
  bags, about an inch wide and about 16 inches long. When dry hopping, I put a few glass marbles
  into the p...

• Posted in thread: Yooper's Oatmeal Stout on 12-03-2012 at 10:17 PM
  roasted barley barley both say the same thing for general flavor on the pdf info pages. the
  only thing that is different is black barley is 500 lovibond and roasted is 300 lovibond.just
  wanted to sh...

• Posted in thread: Yooper's Oatmeal Stout on 12-03-2012 at 03:37 AM
  Thanks, Yooper, that may be it. Do you know the degrees Lovibond of Briess Black Barley? I
  didn't see it on their website.