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Are you sure its bitter from the tannins and not the hops? Freshly brewed wort, especially a hoppy recipe tends to be terribly bitter before it has a chance to sit.

jon- exactly, the hops almost totally fall off as the beer ages, the pleasant sweet and malty characteristics really come to the forefront. old- I totally agree, new bigfoot is quite a harsh beer, it definitely becomes better with some mellowing time.

Its been a while, so I thought I would jump back in with with a really arrogant thread. I moved up to the Dartmouth/Sunapee region of NH a few months ago and I've been hanging with the Upper Valley Beer Society, great local club with some talented brewers and knowledgeable beer geeks...

sorry I left you guys hangin, been pretty busy. Well since I was comparing an ethanol feed to a glucose feed each had a specific feed rate. The glucose was being fed at a stepwise profile ending with a rate of 0.65ml/min, the ethanol was supposed to be fed at a rate of 0.15ml/min...

I've been running 10L fermentations at work for secreted protein production. In trying to optimize fermentation for protein production I am comparing one with the standard glucose feed and one with 200 proof ethanol. Turns out S. cerevisiae will eat a wide variety of carbon sources, including...

its produced like any other protein, ribosomes within the cells read the mRNA and stack amino acids until you get the full polypeptide.

a lot of higher filamentous fungi love eating yeast, if you leave a coating at the bottom of your bottles you end up with some pretty interesting looking stuff.

Happy Birthday! If you only had a nickel for every time you had to explain the difference between an airlock and a hydrometer you could afford to hire underlings to brew for you!

I'm assuming you mean genetically modified, yes. From what I gather the molecular biology group pastes in genes from all kinds of other microbes in order to come out with the right enzymes for digesting cellulose.

So after graduating in May and 3 months of agonizing applications yielding no results, I finally landed a job in this godforsaken market. The technology is cellulosic ethanol- producing ethanol from hardwood and other non-food sources to be used as fuel. So I won't be brewing beer at work...

I have an interesting anecdote to offer on this beer. The first time I brewed it being my 3rd batch and first PM, I went high on the mash temp leaving my FG a bit high as well. The beer came out amazing, so great in fact that earlier this summer I decided to do my first repeat brew. This time...

harpoon winter warmer

I toured the Allagash brewery in Portland, ME earlier today. The tastings came first which was a new one for me, (I guess they dont have the same concerns as Victory :rolleyes: ) We got to try the White, (80% of their sales) the Curieaux which is bourbon barrel aged, the Tripel and this years...

just throw some sanitized foil right over the top, no need for a tight seal

topping off with unboiled tapwater could definitely do it. No doubt theres bacteria in your water even if its safe to drink.

+1 more on centennial. . . https://www.homebrewtalk.com/f69/bells-two-hearted-ale-clone-close-they-come-91488/ is the tastiest beer I've brewed, bottling a batch in a few days and I'm giddy with excitement. Use this recipe as a guideline for your additions, you might want to do a 15, 5, 0...

I recommend the Bayou SP10 http://www.google.com/products/catalog?pq=bayou+classic&hl=en&authuser=0&cp=15&gs_id=13&xhr=t&q=bayou+classic+sp10&safe=off&bav=on.2,or.r_gc.r_pw.&biw=1366&bih=681&um=1&ie=UTF-8&tbm=shop&cid=2527345869632184625&sa=X&ei=OuUHTtTvJYHagAfF0umfAw&sqi=2&ved=0CGUQ8gIwAA...

yes

I did this recently with blueberries in a wheat recipe. I pre boiled a pot of water, just enough to cover the fruit, then held it at 170F for ~10minutes, then just dumped the whole mixture into my secondary and racked on top.

2 5gal so far 20,218.2