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It's not a true IPA unless you ship your beer to India!

9 mil? thats a small price to pay for the good beer. Finally, tax money being put to good use. Those sound like plastic steins, isn't that cheating?

I'm a newb at this myself but from what I can see your water is good for that SRM without adjustment. It may depend on how you adjusted your water to get those final numbers. Did you add things like calcium carbonate/chalk or baking soda that raises RA? or did you add things like gypsum...

I guess sometimes you have to take things with a grain of salt, especially when the picture next to the article shows the author with a beer in his hand and hes wearing a silly hat.

eh? you mean a mounce? lol To be honest I'm not sure how much that would be. i did some googling and this: http://www.diracdelta.co.uk/science/source/m/e/metric%20ounce/source.html states that a mounce is is 25 grams which is 3 grams less than a standard ounce. Not big enough...

I disagree I have plenty to worry about considering that campden can stop or at least help stop fermentation. Read this: http://www.ehow.com/how_5627060_stop-fermentation-wine.html That is how much campden I put in. You put in one tablet for 12 gallons, well if you put the same ratio that...

Yeah the BYO article doesn't explain that. But that does explain why most sources list campden tablets as .44g of K or Na Metabisulfite. I was wondering why they said .44 when the tablet was more like .55g. So that would mean that 1/2 ounce of campden is equal to 6.6 grams of sodium...

This is kind of a rambling rant, but I hoping someone might be able to tell me if it sounds right or if I am misunderstanding the situation. I also had a question at the bottom if anyone knows: I recently followed the directions in a BYO article to dechlorinate brewing water and after doing...

I recently did an experiment where I took a stout recipe and brewed two batches, one all grain, one extract. The methods and ingredients being identical except for the all grain there was of course the mashing period and with the extract batch, the specialty grains were steeped. Otherwise...

Interestingly enough I emailed my water department back asking for clarification on the Calcium Carbonate number they gave me and also asked for information on bicarbonate and here is what they said: "CC is CaCO3. I do not have a HCO3 number." So either they don't have that information or...

I asked my water department for the concentration of calcium carbonate and I got the answer: 160 mgl. After doing further research I have noticed that multiple measurements are expressed as CaCO3. Calcium and magnesium can both be expressed as CaCO3. My questions are: Can total alkalinity...

It's been said that that swinging temps going up and down can cause yeast to flocculate early and leave behind acetaldehyde and diacetyl. You guys notice any of these off flavors when 'ghetto' lagering?

I read a thread at the beer tools pro forum that provides a counter argument for extra or needless aeration. Here is the quote and a link: http://www.beertools.com/forum/viewtopic.php?t=1252 He goes on to say that you should aerate your starter using an aquarium pump, however I have also...

The author may have been referring to the strike water being 165 so that when you dough in, the grist brings the temp down into the lower 150 - 155 range for the mash. At least I hope thats what he means.

Actually some higher attenuating yeasts will eat some more complex sugars than a lower attenuating one will. If you want to add more yeast to try and get your FG down, pitching a lager yeast is a good idea because lager yeasts eat more of the complex sugars than an Ale yeast will. Its also...

I cut a notch in my lid just for the wort chiller. Whats nice is that once the wort gets towards the cool end, I will grab the end of the chiller and hold the top of the pot and rock the chiller back and forth inside to help stir the wort around so that it cools off faster. That way I don't...

Guinness used to be called 'Guinness extra stout porter'. As some one mentioned, stout is an adjective and it was used to describe a porter, but as beer brands, names, and styles evolved, the term stout became a noun of its own and in some cases the defining characterics were blurred. Its kind...

Different priming sugars can lend different carbonation results to your beer. it is said that Dried malt extract gives you a smoother carbonation. I have never done a side by side test, so I can't really vouch for it and I'm not sure what carbonation properties using juice would have. As...

You must have spilled your homebrew on it. Don't worry too much, I would take it as a compliment ;)

I don't drink Bud, Miller, etc all that often, but when I do I am always shocked by the watery taste. I don't get that with Kirin Ichiban or ther Asian style lagers. They are still light dry and crisp, but I would wager they use less adjunct and probably a little more hop profile.