Recent content by Lyikos

Is there a maltster that sells millet malt by the pound online yet? I want to try my hand at GF brewing and millet is the grain I want to try first. If ready made malt isn't available I'm not against malting it myself, but how can I tell if the grain I'm buying will germinate? Are there well...

Since this is a Belgian I'm assuming you used an appropriate stain that prefers high temperature, which makes it important to know what temp it was at before the storm. You might be fine if the correct temp range was hit during the most vigorous parts of the fermentation. A 32 hour lag time...

@ joncapozzi: Thanks! I'll review their material later tonight. @ ledhead72486: Unfortunately know. I know a bunch of people in Chicago, but the vast majority are IT/programmer types that don't brew. I welcome any connections I can get, so feel free to PM me :rockin: @ Demon: Thanks! I...

The cheap kitchen thermometers are often miscalibtated. Try to mash 5 degrees lower on the next batch and see how low it turns out. You can also try mashing longer than an hour and see if that helps.

Oops, #3 was asking how much was the total equipment, i.e. every long term peice of brew machinery in the brewing room. I fixed it in the main thread. But thanks for the pointers, I'm glad to know I got the same COGS/bbl as well. A "model" beer with aa medium hop level came to about 150.

I'm in the early stages of planning a microbrewery, so I came here for advice and pointers, as well as some questions. I want to open a brewery and tasting room somewhere in Chicago IL. At the moment my main mission is to figure out what size in terms of BBL capacity I should start with. I plan...

How good is Wyeast 1388 Belgian strong ale for this kind of gravity? I'm thinking of making another 1 gallon pilot batch of a Belgian smash using abbey malt and nelson sauvin aiming for about 7% abv, then after a week I'll have them trade places in the fermenters, that way the smash will act as...

I did a 1 gallon pilot batch for an IPA recipe, and my efficiency was much higher than anticipated because I used a lot of water and then boiled down 3 gallons of mash to just 1. I ended up with an OG 1.123 at 88 degrees, corrected to 60 F its 1.126. How well can I expect Danstar Nottingham to...

Problem with most research out there I encountered is it focuses on hangover symptoms as a whole. I have encountered hangovers with completely different symptom profile, but the only symptom I care about is the headache I can deal with everything else. Acetaldehyde causes a hangover for me, but...

I am aware there is no scientific agreement as to what causes hangovers. But I have noticed there is a trend depending on the yeast, and that's what I want to explore.

What kind of wine? Do you know what was the grain bill of the kit? I once overdid acid malt in one of my brews, and it smelled like a merlot o.O even after aging a month.

But if by the time you saw this you already pitched, don't freak out. You can finish off the fermentation using another strain and it will still be drinkable, if not really good.

For me personally acetaldehyde has never been a problem. It just gives me mild disorientation the next day. The headaches are caused by something else. Notice I said headaches, not the rest of hangover symptoms. I have friends who can't handle acetaldehyde at all, they never get headaches but...

I have recently noticed that certain yeasts produce more headache generating compounds than others. For me, the headache is the only unpleasant part of the hangover, when I drink a brand of Vodka that never gives me headaches, I can ignore the rest of the symptoms and be up and about no matter...

Its an issue of temp controlled space, I can fit 1x 6.5 gallon bucket into my cooler, but 4x 5 gallon kegs. Also circulation is nothing a strong starter can't compensate for.