Recent content by MichaelBrock

PM Sent

bump

And I just got mine as well. So another 1/2 price, $15 subscription to BYO available. PM if interested.

Definitely worth a shot! Taste it. I have had a number of "unintentionally soured" beers from other brewers that ended up being pretty decent; a few even good. I had an infection in a cider once that turned out quite well. That one ended up being a lactobacillus infection and I have since...

There are a number of unclaimed orders above your post. Just pick the "next up" and pm the user (of which I am one :tank:)

I just got mine in the mail yesterday. I'm also looking someone wanting to split the 2-for-1 subscription deal. As mbbransc points out, the price has gone up so 1/2 is $17.50. PM me. Update: claimed

It looks like More Beer, Williams Brewing, and Midwest Supplies all carry a product they refer to as "sinimar".

A dry cider at ~4% is going to be tough. As Maylar said, watering it down is just going to water down the flavor, which is hard enough to come by in a dry cider. Apple juice, fermented dry with an ale yeast, with no added sugar will get to about 5.5%. A more ambitious yeast, like a champagne...

Witherby, did you brew the Dragon Stout clone? I plan on brewing a tropical stout some time soon and, apparently like quite a few others, I'm having some difficulty finding a tested recipe.

Yes, the 15psi is in addition to the atmospheric pressure (so it maintains a 15 psi difference from atmospheric pressure). I am not familiar with pressure cookers outside of the United States but I would have expected all pressure cookers to work this way. Edited to add: browsing around...

In previous years people were snapping up these 1/2 price offers. Hopefully not a sign that BYO has saturated their market! Edit: taken

I just received this offer as well. This will be the fourth year running for me. Anyone interested in a 1/2 price subscription (print & digital) to BYO? Send me a PM.

It has been speculated that too find a grind will result in astringency from the fine husk particles. However, I have had my corona mill cranked down pretty tight since I started doing all-grain 4 years ago and my beers have never had an astringency I would blame on the crush (I am BJCP...

First off, I don't personally see the need to clarify it. As long as you're sterilizing it, it should make no difference whether or not it is clear. If however you really want clear wort for your agar (which will not be clear regardless; at least mine hasn't been) you could cold-crash the...

I too had just been going by Beersmith! I had no idea that Briess Munich was that much darker. It adds to my regret that my LHBS doesn't put any source information on their grain bins.