Recent content by outdrosman

Looks good, what's your recipe? I used to have a few IPA glasses like that but I'm clumsy as hell so they're all gone now. Gotta order me some of those. I'm drinking rogue pale ale, which I used to think I didn't like, but I picked up a case from Costco and I gotta say their maibock is spot...

How did I find Homebrewtalk? It's the natural place that you end up when you're trying to find answers to brewing questions.

Sorry for the delay, I'm really looking for the false bottom without the dip tube hole, but brewhardwear.com has them out of stock. I was hoping they'd get back to me today to tell me when they'll have more but they didn't. Anyway, I'm sure I can figure out a way to plug the hole, would you take...

Hey, I'm interested in the false bottom, a little wary about how much shipping might be though since I'm in Idaho. Any idea how much that might cost?

It's cheap and looks good. It says it doesn't remove metallic ions though which I think sodium and calcium are. I am not sure on that though.

I've been experimenting with the Bru'n Water spreadsheet but I didn't notice that calcium can lower alkalinity. I can just use lactic acid to get to the right pH no matter what my alkalinity is right? Sounds like RO is the way to go anyway and it's cheap.

I see what you mean thehaze. I do like the hefe that I ended up with, it's just not the idea I had in mind from drinking ayinger and weihenstephaner. I think I am starting to pick up some of the bubblegum esters in my batch and there is a solid clove aroma there too. Thanks everyone for all...

Do you mind sharing some more about your mineral levels? I am interested in brewing German lagers and my water is pretty low in everything but I'm not sure if it's quite low enough. My water looks like this: Calcium: 33 Magnesium: 5 Sodium: 30 Chloride: 8.5 Sulfate: 25 Alkalinity: 130 Do you...

Where do you think your oxidation came from?

I think part of the issue is that, at least in beersmith you can't specify how hot your whirlpool is. There are a lot of variables here and isomerization, from what I have read, still isn't fully understood. Last time I tried a NEIPA I think I held the whirlpool too hot and got a super bitter...

I don't know the answer but my best guess is that they are making the assumption that flame out hops are being added right at flameout AND chilling is begun. Then the temperature would fall rapidly below conversion temp. and so contributing almost no IBU's. Whirlpool hops are assumed to be...

I noticed this too. My LHBS has been out for months. They have also been out of regular hallertau. Sucks because I wanted to try it in a hefe

That's awesome, thanks for that! I will have to check some of those out in the future. I had heard that WLP 300 was pretty strong in the banana though. Still I am excited to try their Ayinger strain.

I am going for something like Ayinger Beau-Weiss. Some tartness and a hint of bubblegum and banana. What I keep brewing is more like an under hopped American wheat. My recipe is about 60-40 great western white wheat and great western Pilsen and 1 oz of a low alpha noble hop. I mash at 152 and...

Lucky. I left an IPA on a yeast cake for around 8 months and after kegging it tasted like ****. It had this sickly sweet aroma and strange taste that I don't know how to describe. I should mention that at some time the airlock ran dry so it was probably also really oxidised. Life happens and...