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In!

Did I make it? If so, I'm in.

The streaking makes me think lacto. Here's a pellicle from the Pellicle Photo Collection thread. There aren't any bubbles, but it looks similar. I definitely wouldn't dump it. It'll probably make a decent sour beer in six months or so...

I enjoyed this thread immensely, with occasional irritation at all the naysayers. Nice work with this one! I'm convinced now that 1.052 really WAS your terminal gravity until that Beano broke down the dextrins. Also, claims that champagne yeast can't handle maltose are false. Wine yeasts...

Hmm, see this kinda supports the idea that while collecting the various runnings, the wort is cooling and lower temp enzymatic activity is starting up again creating a more fermentable wort. Good to know.

I've always wondered about this myself. I've often heard that the mash-out is used to end conversion and stabilize the wort, but that doesn't make much sense to me. I can't really think of a reason anyone would WANT to end conversion early. I refuse to believe anyone saw an INCREASE in...

Excellent line up of giveaways. Might as well throw my name into the hat.

Okay, I have to admit that I've often tasted what I thought was horrible band-aid like flavors when I used too much roasted barley. Can you post your recipe? I suspect you used it in fairly high quantities. I had this exact same flavor (and I thought it was an infection) in a single batch of...

I think it's worth noting that Yooper has a good point. I've been playing around with RO water and salts for a while now, and one thing I've noticed is that if my sulfate to chloride ratio is really unbalanced (with way more sulfate than chlorides) I have noticed that hop bitterness is...

I thought I would throw in my two cents since I just finished up my keg of this beer a week go. The only change I made was to substitute roasted barley for the black malt (I think black malt would have been better). I also mashed a little lower and hit 155°F. My terminal gravity was 1.021...

I absolutely love Salvator. The only doppelbock that I like a little better is Ayinger Celebrator. A grist of 100% Munich I, huh? I may have to give that a shot.

I'm guessing it's because of the low efficiency, personally. Did you ever pin down that problem? I was having huge efficiency problems on any beers with a large portion of wheat in the grist, and I narrowed it down to milling problems. I know at least a few people around here gap their mill a...

This is hypothetical, but does the yeast go through a second life cycle in the bottle, meaning that they will first use oxygen to reproduce, then ferment the available priming sugar? I would think they would to some degree or another. I agree that there isn't much you can do except wait and...

Eh. Pressure cookers these days have multiple safety valves and interlocks to make sure you don't open them prematurely. I doubt very much that a homebrewer could make one explode. I still think DMS would be a concern, though.

I had some strange flavors in my beer when I failed to pull the poppet valves out of the stands of my kegs and clean them thoroughly. When I first started kegging, they were so crammed in there that I just gave up on pulling them out and ran BLC through them. After a while I started noticing...

Maybe I can hijack this thread and turn it into something useful. I doubt it, but I'll give it a go. :D What is temporary hardness, permanent hardness, and how do they affect residual alkalinity (RA)? Many of the brewers have correctly pointed that mashing pH is effected by RA of the brewing...

I'm not meaning to be argumentative, but I recall all of the cask ales I had in the UK had a solid head on 'em. It was on the small side, I'll grant, but there was definitely a head.

Wow, you guys have an admirable amount of patience if you would have calmly explained the pour after an outburst like that. If some stranger comes to my house, to drink the beer I made that I'm giving him as a good host, and he makes a stupid remark about the pour... my patience would be...

This is anecdotal, but messing with the sulfate/chloride ratio of my water had a HUGE impact on the harsh bitter taste I was getting from light, hoppy beers. Let's start by saying that the water where I live is pretty bad, so I've been brewing with RO water and adding salts. I did this for a...

So Sam Adams and Yuengling are no longer 'craft' breweries. I can officially say I like a few macrobrews!