Recent content by katja

Tom, consider my order confirmed! How does the payment work anyway? Do we all send you the money? Never have done a bulk grain buy before...

If anyone out there in the Pittsburgh area wants to jump in on this, I'm sure I could fit a couple extra bags in my car....little honda civic though, so just a few!! Thanks Tom, if you don't mind possibly having to hold onto those sacks a couple weeks, I'm definitely in.

0758 Bairds Marris Otter - 1 sack HF201 Malteries Franco Belges - 2 sacks **need to get the pre-crushed malt** Let us know if you go through with it!

Depending on the delivery date, I'm in for 3 sacks. I just moved from Fleetwood to Pittsburgh a few months ago and I'm back in the area the last week of each month. Will be back next from 3/28 to 4/3. If necessary I can send someone to pick up my order! So exciting....I always miss the group...

That's funny, because you sound like the only one here who actually is. ******************* Durden, sounds like you have some good advice here...I'd agree with the person who suggested perhaps the concern was the alcohol and not the brewing. Even if it's not that exactly, your lady likely has...

Hear, hear...the two things competing in for my kitchen time are brewing beer and baking bread!!! Two best smelling things in the world.

customer service and import/export for a chemical company

PBR classification on the chart: hilarious, often true. Hipster hating: tight wranglers or tight girl jeans, do we really need to go there? Olive branch........we all love homebrew! That's what brings us together, right?

I'm cringing to say this......but I was in 2nd grade in 1993 and I've been legal to drink for 5 years on Dec. 24th. ( I had NO idea what skinny puppy meant!) :o

Ok so I do most of the import & export for my particular division of my company (um in the top 50 of fortune 500 this year) and am similarly perplexed as to how US customs interacts with our northern border. Somehow my chemical shipments act just like domestic shipments. God forbid you need to...

I'd definitely keep track of the costs. It's definitely satisfying to know that I can make pub-worthy ales at 1/8th the cost of anything I purchase at a pub! And I am working with a really basic, labor-intensive apartment AG setup. Don't count your hours - that's why it's a hobby. But it's...

I tend to forget my beer in the primary anyway for a couple weeks so a little slower fermentation could do no harm.

Ooooooo yeah I was just reading about that on the White Labs website yesterday! There is a podcast from Chris White about how this is the yeast Papazian was using with all (lager and ale) his recipes from Joy of Homebrewing and Homebrewer's Companion. Here are the origins - really...

Ok so it sounds like 60 is not a crisis for ales generally speaking. I had thought of the fact that during the beginning of fermentation the temps inside the fermenter would be higher but was just concerned that when it cooled down, the yeast would drop out too soon. Thanks for the tip on...

Hi everyone, My home stays around 60 degrees this time of year, and I can keep a steady temp on my fermenters anywhere from 58 to 62 degrees. Does anyone have any good suggestions for yeast in this range? I don't want to brew Kolsch all winter long. Anyone else keep their heat way down...