Recent content by lamppa

Good for you man!!! use that passion to continue in brewing new and exciting recipes!!!

instead of serving beer, serve sanitizing solution through the lines, out of the corney. then hook up beer and discard first 12 oz or so. easy. edit; I have 1 keg that leaks decicated to cleaning/sanitizing stuff.

i pump mine from the BK to the fermenter, and i do it full volume. It comes out like a fire hose. I aim it from 3" above the top to the opposite corner. By the time I get it up to 6 gals the foam is coming out the top. I call that good enough. edit; before I pumpped I used to pour it back...

most people ruin their kettle therms from the exterior heat from the burner. the maunufactoerererer has some crap about using a heat shield under direct fire mashing or boil kettles. IMO its not accurate enough anyway. http://www.thermoworks.com/products/thermapen/

and add a brass shell thingy on the end, that's tits.

i would just skip it. pitch correct amount of healthy yeast and it'll be fine. Buy the nutrient and use it next batch.

this is a great webiste with an easy abv calculator with a temp correction for hydrometer (nice for brewday testing too) the formula is correct ( OG - FG = points converted to ETOH X .131 = ABV) http://www.rooftopbrew.net/abv.php

explaining on paper how to weld is like using your hand to demonstrate sex. the only people who understand are those who dont need an explanation.

this isnt an "over here" philosophy. its is the truth. just use your tap water until you get a water report and understand how the chemistry effects the whole schbang.

dude you just said the beers at 2.5 volumes pour fine. I cant serve any beer at 20psi without solid foam and I have 10' lines. My abbey beers have a ton of foam, must be due to yeast protiens or some ****, I have to purge those kegs down to 13 psi to sreve. abbey yeast, 3.0 volumes, 10 feet...

who said anything about a headache? way to follow the OP retard. :off:

yeah, bottle conditioning will fix anything. Very little info and we can just jump to this conclusion. Must be good advise.

its all about the malt profile, ABV, residual sugar, etc etc. a dry, low malt beer with OG 1.036 FG 1.005 and IBU of 35 would be plenty bitter. OTOH a big beer with toms of malt profile OG 1.080 FG 1.020 and 70 IBU would be a nice drinkable style like DIPA

I made a batch of berliner that got fuit fly maggots in it due to open fermentation. How long should I let that age out?

Jamil speaks of yeast hitting its sweet spot after so many gens. Like 9 or something with one he had. I never go over 3 cuz im scared.