Search results

My problem is that I have yet to switch to hops.

Don't bother with such small starters, especially for that long on a stir plate (you're just beating up your yeast, best to take it off the stir plate when it's done fermenting). Directly pitching a new tube or smack pack is just fine and recommended by the manufacturer. I generally don't make...

http://www.beerconnoisseur.com/porter-versus-stout

Please stop starting new threads when you already have numerous threads on the same subject.

Want to have some real fun? Put the recipe in Brewers Friend and get a third answer!

Can't recall where I read this, but Mash Ratio affects mash pH and mash pH affects fermentability. (Again, probably to a negligible degree. Perhaps Martin or AJ would know.) Ahh yes, Bru N' Water, is where I read it:

What formula are you using for IBU, Rager or Tinseth? Boil volumes, batch size, late extract additions, hops AA etc... also affect IBU. (4.8 and 4.5 refer to? ounces? grams?)

# of Possible Recipes = (# of malts)! * (# of hops)! * (# of yeast strains)! * (# of water adjustments possible)! How many unique, drinkable combinations of different types of malts, hops, yeast and water are there? (Yes, I know the math isn't correct, I just made it up to illustrate the...

Yes, found it. So if mash ratio and temperature aren't currently considered important then what factors does a homebrewer have to work with in controlling the fermentability of their beer? There are only so many factors left - mash time, water, etc...

While I appreciate your input, my questions on the mash ratios effect on fermentability have not been answered. The braukaiser link indicates temperature and time as two factors, but Palmer includes mash ratio. I'm looking for math relating mash ratio and fermentability.

Hrrrmmm.... So what factors did he say were important? My experience tells me that temperature, mash ratio and time are important to fermentability as Palmer states. The question is to what degree each contributes in various grist make-ups and at various states and stages of the mash.

What literature, new books and papers are you referring to, Yooper? I'd be interested in reading them.

Mash temperatures affect the fermentability of the wort, but what is the contribution of mash ratio to that equation. Suppose a temperature range of 147F - 158F Fermentability: 147F - thinner beer, raises wort fermentablility (lower f.g.) 158F - thicker beer, lowers wort fermentablility...

I have 5, 6, and 6.5 gallon glass carboys. The 6.5 gallon is smooth. I know when the liquid gets to the "lip" or "hump" right before the glass starts to curve into the top is when they are at the rated volume, and of course they hold about .25 - .5 gallon more. What about the lips or humps...

OIC. My bad, thought you meant you'd delete the thread. Yea, I'd go through the light too. :mug:

Relax. Your authority has produced pride. Are you not the one who asked "Let's hear your thoughts?" What about the classic red light in the middle of nowhere. Would you obey the authority of the red light? What would cause you to go through it? What if a cop were at the intersection?

Ahh yes. I remember those days. My question is what was causing this Lance Corporal to do that? A personality disorder? An evil heart? Stupidity?

My experience is with the Christian religion which explains these things through the story of Adam and Eve and "out of the heart comes all evil". Yes, my name is ShootsNRoots and I have a problem with authority because my heart is evil. I rebel but the authorities keep me down. (Dear HBT...

The question is fairly straight forward. Why do you question authority? There must have been a time in your life when you questioned authority. Why? What makes you do that even if the authority is right or wrong. Of course, if you've never questioned authority then please share your secret.

The question isn't who's under authority, it's why do you feel the need to disobey/challenge/rebel against the authority you are under?