Recent content by QuercusMax

I picked up a 1/4"->1/8" adapter from Amazon (http://www.amazon.com/gp/product/B000BOAA6O/?tag=skimlinks_replacement-20) and purchased the Blichmann conversion kit, along with a quick-disconnect extension hose, and hooked everything up; all the pieces connect up appropriately. Now my problem...

Thanks! That's super helpful. It looks like my SQ14 is 1/8" NPT, so I'll likely just get the 1/4" FNPT to 1/8" MNPT adapter and the Blichmann part. It looks like it will be super easy to switch out (based on how easy it was to unscrew the existing line), too, so if I want to make my burner...

I have a SQ14 and just realized there's a natural gas hookup on the corner of my deck. Can anybody who's converted their SQ14 confirm what parts they used, and if it required any drilling? There's a lot of suggestions in this thread (and elsewhere), but nothing that says "I bought these parts...

That's actually your biggest substitution. BlackPrinz is a de-bittered malt, which won't give you the same intense roasty flavor as normal roasted barley. Should still be good, though - may be something like a black bitter, which actually sounds pretty good!

I'd always recommend at least a 75-minute boil if not 90 when you're using a lot of Pilsner malt, regardless of where it comes from. I haven't noticed any DMS in particular, but I always do a long boil with this malt.

I've made a Dortmunder-type beer with WLP029 and it came out tasting very much like a Czech Pils. I used Hallertauer instead of Saaz, but other than that the recipe was quite similar (although my original was around 1.056). This looks like a solid recipe, providing you ferment fairly cool...

A Kolsch is also a great choice.

Sounds like you're looking for Cream of Three Crops. I've never made it, but it's supposed to be very good.

Could be yeast or tannin haze. How did you treat your water? If you mashed at too high a pH you could have extracted lots of tannins.

That seems to refer to acidification of *sparge* water, not acidification of water for the mash. I'm no water expert, but I think you may still need to acidify your strike water.

...and the verdict is in, and it's delicious. Possibly the best Marzen I've made. It's just on the verge of being *too* malty, but doesn't quite get there. The Ale version is very smooth, with no fruitiness, but a sort of a honey note in the finish, which is quite pleasant.

Just curious, what was your recipe for the mexican Vienna?

I've never hard a problem with Airgas in Bedford. That's not too far from you - I live in Twinsburg and work in Beachwood, and usually go before work since they have weird hours. You might ask on the SNOBs facebook page, also - it's a great group (our next meeting is on Monday, you should come!).

Oh man, black currant cider sounds killer! My parents used to have a whole row of black currant bushes... love that stuff.

830 is pretty much the same as Wy2124 and W34/70 - it's the Weihenstephan strain.