Last Activity:04-28-2014 1:11 AM
Likes Given: 31
18 Likes on 15 Posts
Posted in thread: So I'm brewing a sour... by accident. on 01-21-2014 at 04:59 PM
Whoops.I just got done brewing a 100% Brett stout, and it turned out fantastic. Then I brewed a
chocolate stout with US-05, and it took after my Brett stout and formed a pellicle of its own.
Posted in thread: Oy: Too Much Baking Soda on 01-10-2014 at 08:16 PM
It wouldn't take long. Solubility chemistry usually happens pretty fast on our time scales. 15
minutes ought to give you all the difference you're going to see.
Posted in thread: Oy: Too Much Baking Soda on 01-10-2014 at 05:59 PM
Sodium bicarbonate doesn't have a very strong flavor on its own. All carbonated beverages have
some bicarbonate in them, because dissolved CO2 exists in an equilibrium reaction with
Posted in thread: Phase separation in a rhodomelomel: "My mead's got stuff in it..." on 01-07-2014 at 10:24 PM
So I made this mead, and it is really floccin' good. I call it a rhodomelomel: it's a deep
purple rose/blueberry semi-sweet mead.Unfortunately, its maker is an idiot. I decided I wanted
Posted in thread: Sanitizing Tea Bags on 12-18-2013 at 09:11 PM
Steep it in ~150 degree F water for a couple minutes. That's all it takes - pasteurization is
quick and easy. This should kill everything that can grow in beer, without losing too many
aromatics from ...
Posted in thread: I might use a gas burner inside. Is it safe? on 11-22-2013 at 09:57 PM
This appears to be a zombie thread, and the topic seems to have been beaten to death, but since
you asked:The burners in your commercial kitchens are designed for indoor use. The flow of
propane and t...
Posted in thread: Basic equipment needed for all grain home brew set up geared towards IPA/DIPA on 11-18-2013 at 05:14 PM
If you have the equipment for extract brewing, you can always stove-top partial mash: will
start saving some money on ingredients this way, and you can start getting a feel for the
Posted in thread: Ridiculous local brew laws, pro or home? on 11-15-2013 at 03:53 PM
There is a law in Alberta that to get a class E brewing license (the lowest one available) a
brewery must be able to produce 250,000L of beer per year within the first 18 months of start
Posted in thread: Opened my bucket, will it still be ok ? on 11-14-2013 at 09:15 PM
I'd repeat the advice I've seen elsewhere on HBT: We don't tell you to take gravity samples
because we're trying to ruin your beer.There is very little you can do to ruin beer once it's
in the ferment...
Posted in thread: 5 taps...what would you chose? on 11-12-2013 at 08:57 PM
1. Stout2. Imperial stout3. Bourbon oak imperial stout4. Chocolate sweet stout5. 100% Brett