Recent content by mooshimanx

Its done all the time, but on a Homebrew scale it can be difficult to work with in successive generations due to the fact that you can't control which yeast dominates and/or how many cells of each variety you actually have.

Max water flow, and stir the wort with the chiller itself. But that may or may not actually be feasible depending on your kettle setup. But you don't actually *need* to do this. Its always going to get slower and slower as you get closer to equalizing the temperature between the chilling...

I sometimes don't, mostly when I run out of the strainer bags. Never noticed any crazy effect. Normally my procedure is to pump the beer from kettle to a sanitized bucket through a paint strainer, shake the bag up and down till all the liquid is in the bucket, then dump the bucket into the...

But with the blast shield down, I can't even see!

Sure, Northern Brewer when used by itself in large amounts is very woody. I once had an IPA made with all Spalt and it was not pleasant in the least.

I used to be anal about shooting some on there every time I disconnected, but now I don't even bother. I've never noticed any difference at all, but take that as anecdotal evidence.

5 minutes at 180 is almost assuredly enough. I once had an earwig pop in when I took the lid off at ~180 while actively recirculating and chilling and nothing happened.

Leave the refractometer in your house if the garage is very cold. Put the drops of wort onto the prism and then let it adjust for a few minutes before taking a reading. Refractometers like the hand-held wine/brewing ones don't actually "correct" anything, they just have use a very small...

I think you should consider consulting the probrewer.com forum for this kind of question. Its not something that homebrewers necessarily have any insight into.

It makes no sense from a common-sense perspective. For one, there's no money in doing that and two, there's no general trend towards restriction of home brewing. In fact, its the exact opposite, the last two states banning it abolished those laws in the last year and the President has people...

Sure, but its not going to make the beer taste like honey. Honey is extremely fermentable; the end result is very similar to just adding sugar.

I'm aware of Cargill, I just never see them for sale around here. I didn't know if that's a regional issue or just because they don't sell in home brew scale (meaning, perhaps they don't 55 pound sacks, they sell by the truck)

You're not getting any feedback because nobody knows how much a gram weighs. (semi-serious :)) Grain bill looks okay, but 500g of C60 seems like a lot. I'd think about splitting that up between C60 and Carapils, unless you really want the beer to have some darker sweetness to it. I...

I've never actually seen that brand of malt anywhere. You can often find organic base and crystal malts from Briess and Great Western, if you're looking for that.

If it looks like a duck, quacks like a duck, its probably a duck. Conspiracy theory. It simply doesn't make sense; it would cost more in lobbying costs and attorney's fees to get that kind of law passed then it would benefit the companies. Not to mention, the president is a homebrewing...