Recent content by Bokonon

My quick data parsing shows top 4: 20 Diablo Order of Zymiracle Enthusiasts (DOZE) 26 Saint Paul Homebrewers Club 45 The Brewing Network 54 QUAFF (Quality Ale and Fermentation Fraternity) I've got 4 advancing this year, most I've ever had advance in a year

I think someone needs to put together a proposal for testing isomerization of alpha acids outside of the ISS. Perhaps the future isn't space beer, but space malt extract.

I have to assume that the boiling being discussed is happening in a vacuum so the temperature required for boiling is far less than standard pressure. So if your boiling wort in a vacuum then you could add water boiling at normal pressure or even higher pressure at well above your "normal"...

I haven't been to their place only had their beer at festivals and it was good, they are in Prosser. Whitstran is in Prosser, but I haven't been to their place since they upgraded from just a tap room to a brew pub. Edit: Welcome from Tri-Cities!

Pretty much every WA competition will be listed on the WAHA site (http://www.wahomebrewers.org/) There's also the BJCP list: http://www.bjcp.org/apps/comp_schedule/competition_schedule.php

I've seen it at local health food stores

Just wanted to throw this info out here for anyone else searching about the Wayne PLS100 pump. I asked the company about temperature and restricting the input/output to 1/2" tubing. Here is their response:

Did you end up getting that Wayne pump? That is one I've been looking at and it seems ideal for my uses as long as it can stand up to the heat and chemicals. The manual definitely says no chemicals but so does pretty much any other pump that a homebrewer could afford.

Welcome. I'm an amateur microbiologist. My wife is the scientist in the house and I'm the one that has flasks, bunson burner, stir plates, microscope, etc at home.

I'd love some more info on that pump too, I need something to replace my dead 1/4hp submersible that I used for cleaning my brewehemoth, carboys, kegs, etc. I'd rather do it right this time rather than buying something that'll have to get replaced in 2 years

Like gypsyhead I didn't think it was anything really special. I know I saw some bottles still at one of the local shops early last week

Never tried it. I'd think you would want to at least partially cook the pizza first, at least maybe the crust

One thing I haven't really seen discussed is the thickness of the layer when cooking them. I did 1.5# on a half sheet pan which was a pretty thick layer. I should have split it between two layers. I went at 300 and stirred them up every 20 minutes for about 100 minutes.

5 for 170 total? If so I'd be in for one or two. 170 each doesn't seem like that great of a deal, I haven't priced the ss head models though

It looks like they were in the 1998 guidelines but not in 1999. I'd guess that no homebrewers were making those styles. If your entering a competition I'd guess that specialty (23) would be the best place