Recent content by pacayaforhops

Sorry it took a while, here you go: http://www39.zippyshare.com/v/ukrbuY29/file.html

Pretty much. Yes, short acrospire roughly translates to less enzymes available. Longer acrospire means the germ has started eating the grain's starches, lowering extract yield; if you're using other grains, the later should convert them just fine. It will convert, it'll just take longer...

Nice to see the thread's still going, even if the CA-4 group got closed for lack of activity. There's this place called underground brewpub in Antigua that has the largest variety of local craft brews I've seen, they're on facebook...

It's been a while... sorry for the lack of updates on my part, Red star was sold off to a local who changed the name to La Ermita (FB page still available and continuously updated if you look for it as "La Ermita"); we had a good run, but my studies picked up around august and I've been unable...

I'm free on mondays, wednesdays and saturdays for the next 3 weeks. I'll let you know about afterwards.

Not sure about transcargo, but CPX has been operating as usual, I've had about 8 items brought in the last 6 weeks without issue. Good to hear you're doing well. Unfortunately, I don't know of any crown cap distributors, they're all usually distributing plastic threaded caps for clear glass...

Read this: https://www.homebrewtalk.com/groups/cerveceros-ca-4/group.php?do=discuss&group=&discussionid=2595 You're welcome to join as well.

Yes, it's still open.

It's been pretty quiet on my end as well, I got another job and I'm wrapping up with my studies this year, so I haven't had much time to brew at home any more (it's been like 4 months already). Hopefully once I'm done with school I can get into it more seriously again.

http://www.s21.com.gt/artesanos/2015/03/15/artesanos-cerveza-salen-luz

Yours truly was partly featured in an article by siglo21 (Guatemalan news paper)- In case anyone's interested.

If at all possible, use water only from well M-6, it-s still pretty hard, but it's lower chloride than M-3, M-6 seems to be somewhat close to Dublin water according to the values I've found, it would benefit from acidification, either with citric acid or roasted grains; or RO/ion exchange...

First off I'd like to thank Lube for having me over today, he's a most gracious host and I very much enjoyed our chat. Regarding RO water: most commercially available bottled water is RO water with a few salts added, most of the time it'll have some sodium nitrite or nitrate, magnesium...

I'll definitely take you up on that.

I'm also down for either day, Red Star pushed re-opening back to next thursday, though I should still be able to take the owner over.