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No need to do this. Get a submersible pump and recirculate ice water through your 50' chiller. This one works perfectly: http://www.harborfreight.com/16-horsepower-submersible-utility-pump-68422.html I use Hill Country tap water to get down below 100F and then switch over to ice water to...

At least in Mexico there is more than one brewery. In Belize, you get Belikin. They make fours beers, and only the stout even reaches a level of adequacy. Belize's .gov allows the import of six other beers: Guinness Foreign Extra, Heineken, Carib Lager, Red Stripe, Dragon Stout, and Dragon...

The 15mg of nicotine per gram of tobacco is from Revvy's "cites", and is the total amount available for extraction. Smoking a cigarette (0.8 grams of tobacco) means taking in .5mg-2mg of nicotine. Soaking tobacco in water gives you X mg, soaking in spirits gives you Y mg, boiling in water...

I personally wouldn't bother, but 60mg of nicotine in a pint is not even remotely what we're talking about. The rational question is: how much tobacco would flavor a batch of homebrew? Once that is resolved, then you can do the math on the potential nicotine that would be in that entire...

Yes, anyone who doesn't agree with your hysteric rants is a troll. :rolleyes: You sound like a Prohibitionist discussing the evils of alcohol, or a modern day version demonizing marijuana. Nicotine, in sufficient quantities is deadly. That is true for anything on this planet. If you want a...

It wouldn't be if you weren't using hyperbole to make a point that is overblown and hysterical. Snuff. Ingested. Chewing tobacco. Ingested. Yes, the point is to absorb the nicotine through the membrane of the mouth, but you ingest it. You ingest far more of it than you would in drinking...

This is probably all of your problem. If your profile is not accurate in Beersmith, everything is going to be off. Please post an actual recipe you've used, the OG and FG you've measured, and describe the equipment you've used to measure gravity, volume, and temperature. I highly recommend a...

WLP530 is fine with somewhat higher temps. The point of Belgian yeast is the tasty esters, so I wouldn't worry about it too much. If you don't know the temp now, how will you know what it is in the swamp cooler? You don't want it too cold either.

Or you could just make one of this kits to spec and try it before deciding it can't be good. If you think it needs more hops, add them to the second kit.

Ingenious! Perfect use.

I've had problems with WLP007 not finishing up. I've had to bring the temp up to 68-70F to get a gravity lower than ~1.035 on two separate big beers. I use Nottingham now.

I use 2lbs of thin sliced fresh ginger root in a 5 gallon batch for my Ginger Amber Ale. It gives the beer a great, strong ginger flavor. Ambers are fairly bland to begin with, so it's a good base beer to build from. You're going to get a lot more astringency and heat from using powdered dry...

Hard to use acid malt to lower the pH of your sparge water.

Calypso is another hop with strong tropical notes.

Every release is a different beer of a different style. Some will be better with age, like DR 12, which is an Old Ale. This realease (DR 13) is a Quad. It's good, but not great. It might develop more depth with age.

Any tips to figuring out where the coolant lines run on the sides of a fridge?

You only forget to do this once.:D

Persica has fruity esters, but shouldn't have a huge amount of banana. You pitched a little warm, but not too bad. Maybe give it an extra week before you dry hop, and see if the yeast clean up a little more.

As I said, the first batch was pitched on to a cake. The second batch used a 2L starter. Underpitching is not the issue. Enough fermentables for Nottingham to eat, but not WLP007, which suggests the recipe and mash temp are not issues. At least, not for the Imp Stout. The strong Scotch...

I can't use this strain on a big beer, apparently. The first time I used WLP007 for a big beer was an Imp Stout. I added a OG 1.102 wort (yeast nutrient added at 10m till end of boil) onto a cake left from a Dark Mild, then oxygenated with pure O2. Fermentation took off quickly, but fell...