Last Activity:04-25-2013 3:30 PM
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24 Likes on 23 Posts
Posted in thread: Calcium Chloride from a pool store? on 05-09-2012 at 02:53 AM
Most chemicals sold at a pool supply store are not food grade because they are typically (1)
less pure and (2) manufactured in facilities that process other unsafe chemicals (think
peanuts).Here is a ...
Posted in thread: Temporary free access to the Journal of the Institute of Brewing! on 03-28-2012 at 05:29 PM
I highly encourage folks in this forum to read, if nothing else, the paper abstracts.Expand
your scientific brewing knowledge! :)
Posted in thread: Brewing in Hawaii on 03-24-2012 at 12:24 AM
As others mentioned, the average temperature is much cooler than TX.You may consider dedicating
a smaller room to brewing and install a window unit.
Posted in thread: Anyone Return Beer For A Refund? on 03-21-2012 at 08:15 PM
I just feel like if someone is willing enough to go back to the store to exchange or refund a 6
pack of beer based on off tastes, they'd be inclined to check the "brew on" or "best before"
date prior ...
Posted in thread: Anyone Return Beer For A Refund? on 03-21-2012 at 06:14 PM
Why didn't you check the "recommended by" date on the bottle when you purchased it?Why was the
store selling old beer in their coolers?Do you check the date on every six-pack you purchase?
Posted in thread: Anyone Return Beer For A Refund? on 03-21-2012 at 05:09 PM
I'm too old to accept subpar beer. :DI've probably returned ~10 six packs over the last couple
of years:[*]Heavily oxidized (liquid cardboard)[*]Skunked (UV light damage from sitting out too
Posted in thread: Huge Dry hop amount,but no aroma in IPA! on 02-23-2012 at 06:14 PM
somewhat correct, but i wouldn't suggest to someone that they raise the temp above 80 degrees
for a d rest because ferment temps were mid 70's. it's just not gonna clear up that much
diacetyl at that ...
Posted in thread: Huge Dry hop amount,but no aroma in IPA! on 02-23-2012 at 05:20 PM
However, I've never tried a Diacetyl rest after my beer's been cold-crashed, kegged, and dry
hopped.Ya, once you separate the beer from the yeast, your only option is to pitch actively
Posted in thread: Huge Dry hop amount,but no aroma in IPA! on 02-22-2012 at 02:41 PM
You should really dry hop above 60F. Otherwise, it will take significantly longer to release
the hop oils (think several weeks to months).
Posted in thread: Sour Brown via a sour mash on 02-22-2012 at 01:12 AM
No, you won't achieve a comparable sour intensity or flavor with a sour mash alone.You can
certainly combine a sour mash with a traditional barrel souring to speed up the process, but
plan to blend a ...