Recent content by MSAstoria

Any idea when you might be running another of these? This one filled up before I could put in an order.

You're kidding - this filled up in 2 days, after the last one was open for weeks and never got off the ground? Any chance of getting in another pallet?

Worth trying to get this going again? I'm still in for a couple of sacks.

I'll join for a sack of Maris Otter and a sack of RedX, if they have it.

I haven't. Should be able to this weekend.

New York, USA.

1 - Pilsner (Weyerman) 1 - Pearl (Fawcett) 1 - Munich II (Weyerman)

I'm also in for a few sacks if there's another round coming up.

This is the chart I had in mind. For that big a beer you'll need a really strong starter, too.

So here's my best guess at translating what the server said to match to the style: 1600 lbs. of Canadian Pilsen - probably right (72%) 200 lbs. of Honey - actual honey (9%) 200 lbs. melanoidin - unlikely; maybe carapils (9%) 150 lbs of roasted barley - definitely not roasted; maybe a...

You're sure he meant honey malt, not actual honey? My experience with honey malt is that it creates a cloying sweetness that's way off from this style. Especially at 1 lb., which seems crazy to me. Actual honey would dry the beer out a bit, like most sugars.

I'll add that while I'm no expert, a quick search turns up a lot of information on yarrow having antimicrobial properties. It's widely known as a topical treatment for wounds, likely because it's somewhat effective at fighting infection.

I shook the fresh yarrow in a jar with a tablespoon or two of grain alcohol before adding to primary, so that probably did something. Whatever you may say about the vaunted antiseptic properties of hops, they are a plant, and wild yeast in the air will settle on them as much as any other plant...

Oh, and I have not experienced a "urine taste," or any sourness to speak of. Fermented using WLP0028, with a proper starter. And proper sanitation.