Recent content by chicagobrew

I just sent their product support department a link to this thread. Maybe they'll see that there is a big problem and do something about it. They may not even know.

Mmmm......I just got my first taste of that sweet, sticky mead. I just racked to the first secondary at sg=1.000 and I'm happy to report that it tasted fantastic. Definitely a little hot and dry, but the honey came through as well. I didn't taste any sulfur, so I guess my concerns were a bit...

I go with India Black Ale. I don't owe those from the PNW anything. Besides, there's pretty good evidence that Greg Noonan brewed the first version out east.

Belgian, Dutch, whatever. Funny how Brouwland's webpage lists their corporate HQ in Belgium. I, too, will unsubscribe now and move on.

My intention isn't to get into a pissing contest with you, houblon. If you prefer the beer you bring back from Belgium, by all means drink it. I was making the point that in almost all cases there is no reason that equally good or better beer can't be made here. There is nothing magical...

If you really want to taste PU you need to go to Prague where there are a couple pubs that sell it unpasteurized (I think they call it Tankovna). It's amazing and unlike the pasteurized version you get everywhere else.

Houblon, Before you get all high and mighty, may I suggest that you read up on belgian styles. 1. With the possible exception of lambics and the like that benefit from a delicate balance between the indigenous yeasts/bacteria, there is no reason that an equally good or superior belgian style...

My wife and I are trying for kids. I keep thinking about it as pitching a starter.

That sounds like a great way to keep the MIL away. I'm going to keep that one in the back pocket.

Spots are apparently still available in Chicago because I reserved this morning and just got confirmation that I'm in. Unfortunately, I'm not eligible and had to withdraw.

This sucks. I just read the rules and because my brother works for MillerCoors I'm not eligible. Boo.

You're going to get plenty of banana even with overpitching and a colder ferment. I just finished a batch with this yeast that was fermented at 59-62F and I still think it has too much banana. I split this batch and did the other half with 3333. The 3333 has less banana and a better clove...

We need pics!

Medsen, How did you come up with 30ppm at 1g/gallon? Is that the rate for DAP? This is definitely not DAP. I have a bag of that and this looks completely different. This is a fine brown powder similar to what I have seen in homebrew stores labeled as nutrient. The DAP I have is a white crystal...

Captive, I think that's great advice. The purpose of this whole thing is to find something with which she is interested. She likes to drink my beer, but doesn't have any interest in getting involved. I don't really care if I make wine or not. It's not my drink of choice. However, if my wife...