Last Activity:11-21-2015 7:03 PM
Likes Given: 13
5 Likes on 5 Posts
Posted in thread: Stringy/film during boil on 11-14-2015 at 03:01 AM
If it looks like egg drop soup, that's protein. It'll sediment out. I've never had some so
long, though. Maybe a high protein batch of grain?That's kind of what I assumed I've just never
seen it like ...
Posted in thread: Stringy/film during boil on 11-13-2015 at 07:42 PM
Perhaps some material that dried in your valves or excess Teflon tape?Unlikely as the kettle
has no valves. It is definitely something from the wort/hops.
Posted in thread: Stringy/film during boil on 11-13-2015 at 06:41 PM
Hi All,Mid boil last night I noticed a film starting on part of the surface, and and also some
stringing/film like floating around. Best way to describe it would be like when you drop an egg
Posted in thread: Heading to San Diego on 09-26-2014 at 08:05 PM
Kind of winging it but thinking about:Belching BeaverModern TimesMonkey Paw Lost Abbey/Pizza
Posted in thread: Heading to San Diego on 09-24-2014 at 11:24 PM
Going to San Diego this weekend if anyone wants anything from there or any breweries i'll be
stopping by on the way between Los Angeles and San Diego let me know, offer some trades.:mug:
Posted in thread: Trade for zombie dust?? on 09-24-2014 at 11:09 PM
Being from bakersfield, you will probably have an easier time getting Kern River Brewing
Company beers than Russian river. If you guys haven't had those, you should trade zombie dust
for some just out...
Posted in thread: Mash Tun Keggle (fully loaded) on 07-23-2014 at 08:14 PM
Posted in thread: ISO 4 to 6 pass cold plate for jockey box. on 04-15-2014 at 12:50 AM
If the OP isn't interested I maybe, PM me.
Posted in thread: Maltodextrin and aroma on 01-31-2014 at 02:58 AM
Anyone know if adding malto in secondary would have any effect on aroma intensity?
Posted in thread: Beersmith raises ibus with longer boil on 11-27-2013 at 10:06 PM
now I am more confused, as I just read in "how to brew" that as the gravity of a wort increases
the less AA are able to isomerize...So in theory, shouldn't the ibu's of your recipe have gone
down if y...