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Search: Posts Made By: HIlife
Forum: Brew Science 01-08-2014, 12:52 AM
Replies: 3
Views: 298
Posted By HIlife
Sorry, I always forget to check my threads. A lot...

Sorry, I always forget to check my threads. A lot of people use the EMD 4.0-7.0 strips, but they're not cheap anywhere. I found some Whatman 4.0-7.0 paper on Amazon...
Forum: All Grain & Partial Mash Brewing 01-02-2014, 10:20 PM
Replies: 38
Views: 3,307
Posted By HIlife
I'm working through this exact same problem and...

I'm working through this exact same problem and I'm thinking it's a pH issue as well. I was using very good lab-grade strips that calibrate well to a pH meter reading (in the lab) with the solutions...
Forum: Brew Science 12-30-2013, 08:28 PM
Replies: 3
Views: 298
Posted By HIlife
There are a lot of garbage pH strips. What...

There are a lot of garbage pH strips. What company are they from?
Forum: Brew Science 12-18-2013, 11:13 PM
Replies: 0
Views: 239
Posted By HIlife
Kai or Martin: pH Strips

I think you two have done the most work with pH strip accuracy on wort. Do you have any idea if the -.3 reading is specific to the colorphast strips or is it a generic chemistry that applies to ph...
Forum: General Beer Discussion 11-15-2013, 06:44 AM
Replies: 7
Views: 619
Posted By HIlife
It's 100% the co2. I've accidentally inhaled in a...

It's 100% the co2. I've accidentally inhaled in a large container full of dry ice and thought my lungs were going to explode.
Forum: General Techniques 11-10-2013, 12:20 AM
Replies: 9
Views: 324
Posted By HIlife
Depending on how often you brew, I think people...

Depending on how often you brew, I think people use camper water filters to prepare cheap filtered water. Those flavors sound like chlorine and organic compounds that a big carbon filter would remove.
Forum: General Techniques 11-09-2013, 05:54 AM
Replies: 17
Views: 2,283
Posted By HIlife
As far as I can tell, the mash ph is mostly...

As far as I can tell, the mash ph is mostly important for conversion and preventing tannin extraction. You can be above optimal ph without much negative effect on the wort production.

What is...
Forum: Recipes/Ingredients 11-02-2013, 06:48 AM
Replies: 4
Views: 320
Posted By HIlife
The probrewer.com forums would probably be able...

The probrewer.com forums would probably be able to give you a better answer
Forum: General Techniques 10-30-2013, 07:40 AM
Replies: 5
Views: 614
Posted By HIlife
I've noticed the same thing with my post boil...

I've noticed the same thing with my post boil wort. It's really harshly bitter and awful tasting and then after primary everything is fine.

My guess is that the more harsh hop compounds (along...
Forum: DIY Projects 08-31-2013, 11:23 PM
Replies: 172
Views: 81,414
Posted By HIlife
Is there enough height above the hump to fit a...

Is there enough height above the hump to fit a bucket fermenter on that?
Forum: All Grain & Partial Mash Brewing 07-13-2013, 08:29 AM
Replies: 3
Views: 289
Posted By HIlife
For the sake of anyone who finds this thread in a...

For the sake of anyone who finds this thread in a search, I always feel the temperatures of my mash rests/strike water by hand alongside the thermometer. Once your hands learn the temps, you can at...
Forum: All Grain & Partial Mash Brewing 04-28-2013, 08:03 AM
Replies: 6
Views: 530
Posted By HIlife
My recent dunkelweizen tasted really thin about...

My recent dunkelweizen tasted really thin about two weeks into bottle conditioning; a few days later it was silky and creamy and perfect. A little time could do wonders.

As for the roastiness,...
Forum: Fermentation & Yeast 03-15-2013, 06:49 PM
Replies: 59
Views: 4,330
Posted By HIlife
To be clear, this statement is still correct. In...

To be clear, this statement is still correct. In fact, the only places where there seems to be semi-dangerous levels of mycotoxins in beer are in Africa. I'd also wager that the beer is much safer to...
Forum: Fermentation & Yeast 03-15-2013, 01:11 AM
Replies: 59
Views: 4,330
Posted By HIlife
Cole RJ, Dorner JW, Cox RH, Raymond LW. Two...

Cole RJ, Dorner JW, Cox RH, Raymond LW. Two classes of alkaloid mycotoxins produced by Penicillium crustosum thom isolated from contaminated beer. J Agric Food Chem. 1983 May-Jun;31(3):655-7. PubMed...
Forum: Fermentation & Yeast 03-13-2013, 10:04 PM
Replies: 59
Views: 4,330
Posted By HIlife
The fact is that the statement that "Nothing in...

The fact is that the statement that "Nothing in beer can hurt you" is objectively false. If done correctly, nothing in beer will hurt you. If done correctly, nothing canned will hurt you either....
Forum: All Grain & Partial Mash Brewing 03-04-2013, 06:08 AM
Replies: 12
Views: 4,967
Posted By HIlife
Their bottles all come from widmer and someone on...

Their bottles all come from widmer and someone on the east coast (craft brewers alliance or whatever it's called). The draft on the islands is 100% from their small brewery on kona (~20 bbl I think),...
Forum: DIY Projects 02-15-2013, 03:09 AM
Replies: 25
Views: 1,131
Posted By HIlife
"Common knowledge" is that a fermenter with sharp...

"Common knowledge" is that a fermenter with sharp edges doesn't allow for full fermentation turnover. Some areas of the fermenter will see lots of yeast activity while the corners will be dead zones...
Forum: All Grain & Partial Mash Brewing 02-06-2013, 09:20 PM
Replies: 15
Views: 904
Posted By HIlife
I don't see why not, the diastatic power in most...

I don't see why not, the diastatic power in most base malts is so high that adjusting the temp like this isn't going to affect your ability to convert. Now I don't know why you wouldn't pull the...
Forum: Beginners Beer Brewing Forum 01-19-2013, 01:44 AM
Replies: 15
Views: 2,230
Posted By HIlife
I just wanted to jump in and say that I had the...

I just wanted to jump in and say that I had the exact same problem with EdWort's Haus pale ale, really muted hop flavors except for the soapiness. The water in Honolulu is pretty soft, our water...
Forum: General Techniques 11-09-2012, 10:55 PM
Replies: 21
Views: 2,010
Posted By HIlife
I would just be very surprised that the malt...

I would just be very surprised that the malt peptides would get "used up" by foaming. They're not going anywhere unless you're skimming/drinking the foam off. Soap bubbles are also formed by the...
Forum: General Techniques 11-09-2012, 03:59 AM
Replies: 21
Views: 2,010
Posted By HIlife
Imagine a bottle of soapy water. If you bubbled...

Imagine a bottle of soapy water. If you bubbled air through it (a la carbonation being released from beer), it would be foamy at the top until you stopped the air flow. Eventually the foam would...
Forum: General Techniques 11-08-2012, 02:13 AM
Replies: 21
Views: 2,010
Posted By HIlife
That's because you're degassing the carbed beer....

That's because you're degassing the carbed beer. I would be willing to bet that you could foam and force carb the same sample over and over without losing the result.

Biology likes to be...
Forum: Beginners Beer Brewing Forum 10-24-2012, 04:25 AM
Replies: 3
Views: 301
Posted By HIlife
It's fine as long as the fermentation is...

It's fine as long as the fermentation is definitely done. Each volume of co2 is only a couple gravity points, if it still had .06 to go you'll probably explode some beer.
Forum: General Beer Discussion 10-24-2012, 03:23 AM
Replies: 117
Views: 6,903
Posted By HIlife
Call me crazy but when I'm thirsty I drink water....

Call me crazy but when I'm thirsty I drink water. When I want beer I drink beer. Drinking should be about the ride, not the destination.

I have to eat to survive, but food is amazing so as long...
Forum: General Beer Discussion 10-23-2012, 01:08 AM
Replies: 10
Views: 520
Posted By HIlife
The vanillin in the beans is soluble in ethanol,...

The vanillin in the beans is soluble in ethanol, you're extracting it during that soak. Go look at a pure vanilla extract bottle, it says how much abv it is (something like 15% iirc).
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