Recent content by mattozan

Can't wait to hear back with the results!

I'm so terribly sorry for this. Our thoughts are going to be with you today. I really like JayJay's idea of a big, aged beer that can go through it's own process with you.

My worst brew day ever was a stovetop BIAB I did in our new house after moving. I was having to find equipment in boxes, get used to the new oven burners, etc, so it was kind of hectic. I was doing a BIAB batch to save time, but everything was unfamiliar and felt like it was taking twice as...

Relax, don't worry, have a homebrew. It will be fine. 7 hours isn't going to ruin anything. Your beer is a resilient animal.

Such a good idea. Hope I win these.

Posts 2438 & 2439 stepped on each other, so the Grand Total is short 70 gal. There's probably other lost adds in the previous 244 pages, but I'll leave that for admins to sort out :cross: So, taking Mayerl's last total of 21,396 Adding TVM71's lost 70 gal = 21,466 Adding...

I just used this yeast for the first time in a fresh-hop pale ale. The fermenter was in my basement (70 degrees). I had a wet t-shirt and fan on over the fermenter, but I am not convinced it lowered the temp much/any. My attenuation was 75%. I racked to a keg after 13 days. I just took a...

Darn. Thanks for this info! I just saw one come up on Craigslist, and was trying to see if it would accommodate two cornies. It looks frustratingly close in dimensions to the 4.4 cu ft Danby DAR440, which just holds 2 cornies with a 5 lb CO2. But I'm guessing the bent-down condenser and...

Topping off my propane tank did the trick--thanks! :) I brewed on Saturday, and the temp was the same as my problem day four weeks ago (46F). But this time I had a full tank, instead of 1/3 full. Wort came to roiling boil no problem! Didn't even have to make a warm bath for my tank. :mug:

Y'know, I've read elsewhere on HBT that lactose really lacks a sweetness punch. I haven't tried it myself, so I can't say for sure. But xylitol is pretty much exactly the same as sucrose, on a sweetness-per-weight basis.

I use Xylitol to backsweeten. It's non-fermentable, so I can bottle-carb with a measured amount of priming sugar and still rely on the xylitol for the sweetness. Most natural food stores will have it on the shelf.

I'll try refilling my tank and doing a test boil.

I live in California, so I can't complain about the cold you guys are dealing with. But I still seem to have a problem today. It's about 46°F today, and I can't quite get a rolling boil going outside. I'm doing 5 gallons in a keggle. My burner is a Camp Chef 70k BTU. I've got a nice blue...

Hope your exam went well! :mug:

CityProfile username: mattozan :mug: