Recent content by cimirie

I read a few sources that said one teaspoon per gallon. But my LHBS sells it in "bulk.". ie, no directions.

Never had the need to use yeast nutrient until yesterday. I made a big DIPA (1.095) yesterday and was using 2 packs of US05. Went to rehydrate the yeast and threw in DPA-based yeast nutrient (5 tsp) in the cup. After 30 minutes, I had no froth or foaming (which I thought odd), but I pitched...

I'll dial back the co2. Thanks all. Here's my last question. I've run dozens of kegs through this system on more or less identical settings. 48*, 15psi... This is the very first time this has happened. Are certain grains more susceptible to carbonic acid? Certain styles? Thanks!

I know there isn't a perfect setting for all beers. I've found that setting around 15psi has given me more or less a good result from most of my brews. I up that number for my wheats, for example. This is a dry stout, but it is a fairly high gravity (accidentally great efficiency that brew...

OK, ill not discount carbonic acid, but I set the psi at 14 like I do for most of my beers. I didn't power charge the keg. It's not overly foamy and has the right amount of co2 "bite." A) How or why does carbonic acid form? I know you say over carbing can cause it, but as this taste is new...

I kegged a stout on Friday. I've been tasting the beer every day to check the progression. Regardless, it's tasted really good every day, just low on carb. Today, however, as soon as I pulled the tap handle I knew the carb today was perfect. Great head, bubbles throughout. Excited, right? Then...

Any time I've ever added honey, I boil a small amount of water (pint or two- just enough to work with the honey) and add the honey to that boil. Mix the honey well (it should have the consistency of thin syrup). This should allow for easy pouring and mixing in the fermentor. Yes, I would...

This is a shot in the dark and may not apply but here goes. I used to use a particular brand of bottled water. One day I actually bought the water for drinking at my house and found that it didn't taste good at all. It had sort of a musty cardboard taste. I couldn't believe I was using it for...

There are few topics that change that quickly. Having said that, posing a question as a "has the thinking around this topic changed" is a very different question than "how do I do this?" if that's what you mean, it's no longer a noob question, and is actually an insightful experienced brewer...

I see absolutely no problem with a newbie posting any question whatsoever in the beginners forum. And at the same time, I find no reason for anybody to complain when a vet flames said newbie for asking a question that 10 seconds spent on Google would have produced an answer. It is the...

I am officially replying! This is really cool!

By calling it a dead horse, using phrases like "ad nauseum," and saying that as you are better informed than those who disagree with you, you are undeniably sending the message that this topic should be quashed. I don't think it's a bad style (although by its design, it is fairly bland) per...

It's a "dead horse" because many people feel passionately about it. You can call it ill-informed and close-minded all you want, by trying to quash it, you are actually being close-minded. Contrary to your above statement, most all of the comments I've heard from people have been far from...

IMO Budweiser - 100% undrinkable Bud Light - close to undrinkable Coors Light - OK in a pinch, but devoid of taste Coors Original - only had it once, but drinkable without being desirable Miller High Life - contrary to the slogan, not the champaign of anything Miller Light - consistently...

Scotty- If you went to Sanford, it definitely wasn't Heart's. Thank you for the head's up: I had no idea someone had recently opened up shop in Sanford. I may have found a new store! I know nothing about salt water aquariums, but I'd bet a dollar the hydrometers are different. Same type of...