Recent content by eviljafar

Thanks for the replies. Is 1/8" too thick? That's about 3.15mm, and I thought the 4mm corflute was way too thick. How thick is the dry-erase stuff? I was thinking something 1-2mm thick would be good but maybe I'm going too far towards the thin end of things?

I'm digging up an old thread. I"m wondering what alternatives I have to replace the door lining of the Sylvania SE80106-2 bar fridge I picked up second hand a couple of days ago. I have already read bradsul's wiki entry and mr x's post about this fridge here on HBT. The fridge came...

A little OT/mini rant. Correct fermentation temperature for the strain of yeast you are using is the second most important thing in brewing after sanitation. It is far more important for making good beer than fancy equipment or elaborate grain bills. If you can't control high fermentation...

I don't understand why you would add flour for cloudiness at any stage of the process, cloudiness in a wit comes from the yeast. Unfortunately you used the wrong yeast. I say forget adding flour and just use a wit yeast next time.

US-05 is a very 'clean' fermenting yeast, ie you don't get a lot of esters, even when fermenting at a temp as high as 25*C (77F). I expect by using the S-04 you'll get more esters including banana and bubblegum, to a greater or lesser extent depening on your fermentation temp. If you ferment at...

After cleaning my equipment on Saturday I wasn't too fussy about draining the aseptox solution from stuff before I sanitised with Iodophor. I noticed while sanitising my gear that the iodophor solution had lost its colour and its smell. I did an experiment tonight and I can make a glass of...

Sure, ageing your bad beer for 6 or 12 months will probably improve it but if I brew an English or American Ale then I expect to be drinking it and enjoying it after 3 weeks, from grain to glass. I only brew ales at the moment, and lagers and some ales often require longer ageing. I try to do...

I agree with not sqeezing the air out. Instead of the CO2 having nowhere to go and being forced to dissolve into the beer it is just returning the bottle to it's original shape. I wouldn't worry about the small amount of air causing oxidation (if that's why you're squeezing it out), no-one who...

It happens to me every now and then and I've got 24" of braid in my cooler. I just blow into the hose on the end of my ball valve for a couple of seconds and all is good. I'm not worried about sanitation problems by putting my mouth on in for because I'll be boiling for an hour.

Go all grain. I brewed extract for years and the difference in quality with AG makes me wish I went AG years ago. Repeating some of what was mentioned above: -Write out the process step by step. -Prepare what you can the night before to reduce your brew day time, eg weigh out your grain and...

I was talking to a friend the other day who grew hops for a few years but he has given it up. His main problem was the variation in flavour and bitterness he was getting. He was even finding that cones picked from the same area of the same plant were giving variation. He therefore found it hard...

I've been carrying my better bottles full using a neck carrier. The guy at my LHBS said it was OK. Is that a bad idea?