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Posted in thread: Judging the beer that wasn't there. on 04-08-2014 at 04:23 PM
A few days before the judging in PA, I got an email stating that they couldn't find my entries.
I e-mailed back the tracking number and they said they found one that appears to be right, but
lost two ...
Posted in thread: The 2014 NHC First Round - Results/Speculation Thread on 04-03-2014 at 05:18 PM
Mine were submitted to PA. I got an e-mail saying they couldn't find them. After sending the
tracking number, they found one of the three entries. Not sure how that happened since they
were all in the...
Posted in thread: A different take on secondary fermenters on 01-30-2014 at 07:42 PM
I think there may be some merit to both arguments. I normally don't do secondary and I don't
like to leave the beer in primary longer than is needed either. I do try hard to avoid
oxidation. And I hav...
Posted in thread: Oven Thermometer on 01-28-2014 at 05:42 PM
I have a Polder and really like it for my HLT. I also have a thermopen and the polder is within
2 degrees of the Thermopen. The polder has a silicon wire with stainless probe. It is water
Posted in thread: Fermentation temp control on 01-24-2014 at 05:35 PM
On cold nights I put a wall transformer (i.e. for cell phones, etc.) inside the chest freezer
and plug it in using an extension cord. It doesn't give off much heat, but just enough to keep
it from dro...
Posted in thread: Acid - Liquid to Solid - Solid to Liquid - Conversion Table on 09-25-2013 at 04:09 PM
So, for example, if I need 1 ml of 88% lactic acid to acidify my sparge water, how much 10%
phosphoric acid would I need if I use that instead of the lactic acid? I have searched, but
have not been ab...
Posted in thread: Tannin in mash/sparge on 08-14-2013 at 04:53 PM
Excess alkalinity in either the mashing or sparging water is a great way to draw tannins into
your wort. Another way is to oversparge. Oversparging is currently my problem. I've been trying
to cut off...
Posted in thread: Limiting trub in the primary fermenter. on 08-09-2013 at 05:07 PM
I think there is some validity to your approach. I use whirlfloc and let the trub settle after
chilling for about an hour. I transfer all but the last several quarts to limit the trub in the
Posted in thread: Tannin Flavor on 07-24-2013 at 04:18 PM
Post 37 summs up the results so far on my batch with 50% RO and 50% Tap water. I seem to be
detecting some slight improvement. I have bewed with this process change a few times and am
waiting to see i...
Posted in thread: Tannin Flavor on 07-08-2013 at 04:36 PM
Agreed. I think this point was made a while back. That's why I avoided using the term flavor in
my last post. I would change the title of the entire thread if I could, but I don't know if
that is even...