Recent content by pmicka

Thanks! I was made aware of how the temp would affect the hops after reading some of Papazian's book a day or two ago and had wondered about the effect extreme temps would have on the wort and how that might compare to the effects of an extended boil. @passedpawn: This is the canning...

@mcarb If had known the answer I wouldn't have asked the question. I'm not sure what I've said to make you assume otherwise, but I digress and what's done is done. Maybe if I rephrase my question in purely theoretical terms I won't give off the impression that I'm a jackass by asking a...

@DeafSmith The 220 was just an estimate. Like I said, I'm not really worried about having ruined the beer. I'm mostly interested in knowing what impact this raised temperature would have on the wort (sugars, enzymes, etc). I'm not really interested in knowing the exact temperature my wort...

@atom, a canning pot, aka a pressure cooker, enables temps above 212 degrees. @Zixxer, due to a mild winter and my aversion to turning on the heat the temp is kept stable at 68/70 degrees without any action taken by me. Not optimal, but it will do for now. The lid was "on" but not sealed, so...

I recently started my first brew, a Bavarian Weissbier kit from my local HBS, and had a question regarding the temperature at which I boiled my wort. I used a 23-Quart Aluminum canning pot, which in and of itself isn't notworthy. However, the range in my apartment is quite small and it was a...

Luckily for me SWMBO just went back to school for another degree so I can just rationalize all of my hobbies as a way to keep me out of her hair. In no particular order: paintball, running, pickling stuff, gardening, aquariums, linux, guns.

My name is Patrick and I started my first batch of beer this past weekend. Being from Germany originally, and a fan of hefeweizen, I went with the Briess "Bavarian Wheat" LME kit. I'm looking forward to enjoying this beer, in fact, I can't stop thinking about it. SWMBO has been supportive so far...

Nearly all of the marshmallow recipes I've seen contain vanilla, maybe a little vanilla extract rather than an actual marshmallow would be enough to simulate the taste of a s'more.