Recent content by mrmekon

Definitely no pork rinds nearby! I did not taste it, since the kettle was full of flies from 6 days of souring with insufficient covering. I was slightly concerned that it is a giant lump of insect larvae... Irish moss kind of makes sense. But I use the real leafy moss, not the tablets, and...

I just boiled a (failed) kettle-sour rye beer, and I found some weird gelatinous worm-shaped thinger at the bottom of the kettle. Anyone know what this is? Side effect of lactobacillus, or rye, or irish moss? I've definitely never had one of these before. Recipe...

Thanks, A.J.! I'll start buying toys soon, and probably try this out next month.

Is there any way to standardize unknown strength cleaning supplies and use them for titration? I don't know any way to get pure chemicals here, so my only source for strong chemicals is off-the-shelf caustic cleaning supplies from the hardware store. They sell "90-100% oxalic acid dihydrate"...

That might be the single most insulting thing you can say to a Norwegian :) In all of the reading I've done this week, one thing I have not put together is what a more accurate way is to calculate calcium/bicarbonate cancellation. Kolbach's formula has clearly been shown to be a good rough...

Great, thanks ajdelange! Then it seems I did understand it, and it's just odd. I found another Swedish paper from the concrete industry that says explicitly "the target alkalinity is 244 mg/l as HCO3" and references EN ISO 9963-2, so I guess that's what they do here. Your conversion math is...

I'm trying to learn some brewing chemistry, and I'm stuck on my own local water report. Stockholm publishes a water report here: http://www.stockholmvattenochavfall.se/globalassets/pdf1/rapporter/dricksvatten/dricksvattenkvalitet/kval-dekl-lov-2017-med-logga-2018-03-30.pdf I think you can...

No idea, it has no markings at all. It's from a local Swedish supply shop. I added rubber plugs with a 2.2 vol pressure release. The tap is Italian, from "Padovan Valerio". The combo is working beautifully, which seems unexpected given so many negative reviews on this site. I might switch...

A friend saw this post and came by my apartment yesterday to try it. He said: 1) "Wow, it looks worse in real life than in the photos." 2) "You are judging this beer too harshly." 3) "I might start brewing if I can make this on my stove." We drank all 4 remaining liters of it in one sitting...

I have just finished a little beer experiment, and thought it would be nice to share. The premise of the experiment: 1) I have been wanting to try brewing a folköl (Swedish for low-ABV beer, 2.8-3.5%) 2) I have been reading about 10-minute and no-boil batches 3) I have been reading about...

I tried out a 1G Apfelwein batch when I first started brewing. Didn't much care for it. Decided to try again, and let it age a little longer. Weeeeeeelp, about 19 months later I found my second apfelwein that I had completely forgotten about. Airlock had been dry for who knows how long...

Hey guys, thought I'd share my weekend project. I started to build a DIY stir plate with the hard drive magnets that everyone here recommends... but felt like it was too wasteful to just throw away the hard drive motor... HDD Stir Plate! It doesn't work very well, but it was fun to build...

My friend and I were talking about doing the same thing yesterday. I believe -- and am encouraged by the "How to brew a pumpkin beer" article's pictures -- that the trick may be to have zero headspace. Fill the liquid all the way up to your carved opening so that when you put the lid on, the...

I ran out of time and had to get the boil going. It was at 1.040, very low (expected 1.054), and some of that is probably starch. I'm guessing I'm going to end up with a 1% ABV bread beer.

Coming up on two hours, and a drop of iodophor in a sample swirls black :( Any way to rescue? I have no other grains.