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Well yea, I wouldn't let him get away with that. I was very specific on my "prescription" and he came through (although his wife wouldn't let him join me haha)

So I pulled my back lifting a couch up three floors while moving my friend in to his new place. I can barely walk so I've gotten a 6 pack of brown shugga and a bomber of Arrogant Bastard, plopped myself down on the couch, and I'm ready to watch some Thursday Night Football and maybe some hockey...

Bleach kills but because its alkaline ( rather than acidic) it takes a longer contact time. In my lab we assume sanitation after 10min ( starsan is like 3min)

1) I wouldn't suggest ingesting PBW, don't put it in your beer 2) A couple of ounces of Star San is no big deal for a 5 gallon batch. The acid breaks down in to phosphates in the wort, which will actually help the yeast along (there's a Brew Strong episode about sanitizing on the Brewing...

Ive drunk half of a 5 gal mead that was sitting in secondary (1 month old) because I ran out of HB...over the course of five days

I like using wine coolers for my ferm chambers. You can usually find them without a compressor hump which I love. There are a couple of cheap Avanti options out there, their 28 bottle one fits a bucket or 6gal carboy perfect. Alot of them have digital controllers for the cooler on the outside of...

Boil a cup of water, cool it a little down to like 180F, then toss in as many marshmellows as will dissolve. Ive done it with jolly ranchers in a wheat beer...to badddd effect. But I think that had more to do with jolly ranchers than the method. They dissolved well, just didnt taste great

I usually find the banana esters going nuts over 66, i usually ferment @ 62 for better flavor balance between clove and banana

SIDEBAR: From what i recall the iodine test to check for starch conversion to sugar can be a little misleading. The reason it comes out positive is that the iodine gets trapped in a helix (at least I think its a helix, could be some other structure) created by polymerized amylose and...

It does also depend on the yeast strain. I've noticed my weizen yeast are crapped out after a month

I use EZ personally, but all the software calculates the acidic contribution of kilned malts slightly different so any numbers they come out with are only estimates

I'm assuming you're missing a 0 here, 110 is right in the middle for Ca so that's good. Mg2+ levels being low could have an impact on the health of the yeast over the course of several generations but personally I don't worry about it. Make sure you're in the right estimated pH range in your...

Id probably kick it up to 75-80F, it's high but most of the flavor compounds have already bed produced at this point so you'll have a little leeway with hot flavors. Definitely rouse as well, try to get those suckers back up in to solution. Adding a little nutrient like you mentioned is a...

You'll wanna up the Ca to 50ppm minimum, which means adding CaSO4 or CaCl2. Id suggest a mixture of them to avoid pushing your sulfate/chloride ratio to far in one direction. Too much sulfate will give a harsh bitterness and too much chloride can tend to give a sort of rounded "flabby" flavor...

Do you have a pre boil SG for the batch? You can figure out your efficiency just to make sure you didn't get good extraction. Also, did the ferm temp take a dip early on in fermentation (first week or so)? Could be the yeast fell asleep to protect themselves, you could try rousing the yeast...

Did you rehydrate or just sprinkle the yeast on top of the cool wort?

For high gravity beers I often oxygenate again at 12 hours, you'll be fine after just 3 hrs.

I've tried this in oatmeal stouts a few times and I feel like I get a sort of harsh, astringent flavor from them (as opposed to untoasted oats). A guy from my club brought in one of his that used toasted oats and I still picked up that same harshness. Could be that I'm letting them toast too...

It's a little past New year's but I was wondering if anyone else made any New Beer's Resolutions. I've committed to doing my first lager brews this year and being more meticulous with note keeping. Any other resolutions? P.S: couldn't decide between New Beer's Resolutions or Brew Year's...

Long story short I've got a beer I need ready by Wednesday and I just remembered the recipe calls for it to be dry hopped. Should I get what I can out of a day or two of dry hopping or just skip it and keg it now to try and condition it a little? The beer is a 1.046 APA