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Sorry EKJohns, when I first read the first posting I had to write the clarification, so forgive me for not seeing yours and "liking" it. I'll go back and "like" yours though. And yes, the antigenic response is a result of the proline rich peptides that results from our enzymatic breakdown of...

I just want to make sure everyone knows that Proline is not a protein, its an amino acid. It can be combined with other amino acids to form a protein but this statement from igliashon "Proline is the main protein implicated..." i simply not true. I' sure it was a type and he/she meant to say...

T, I can help move grain once I get home from work (~4:30), and if your cool with it, I can get my bag of grain as well. I still owe you 11#'s from several weeks ago. Let me know J

sweet!!

Stonebrewwer, Can you put me down for 1 bag of Rhar's Premium Pils please? Thanks J

Hey Stonebrewer, I need a bag of Pils, but any way I can see whats available for the group buy? Any organic pils is available? If not, what about Franco-Belgique pils? Thanks man for doing this. Thanks J

Hunter, I have my probe taped to the top portion of the keg, and each keg has a micromatic temp/volume sticker running the height of the keg. So far, the sticker is more in line with the beer temp once served. The draft tower has insulation in it, so I would think the temp differential would...

Hunter, I set it at 33 this morning, but forgot...I was abit oversampled from last night. I do have access to a fan, but have not wired one in because I do not know how. But, how would that explain the digi thermostat reading 33 on tha keg when the beer pours 38? I'll report back tomorrow...

OK, so an update. I have the thermostat set at 33 ( I wanted to bottle) but the beer comes out at 38. I've taken everyone's input to use, so now I think I am just going to make peace with this P.O.S. Kind of bummed.....oh well.

OK, good to know. I'll give it a go. Cheers!

To help in this effort, I got this keg tester, and it removes a lot of the guess work.

Oh, I forgot to say thanks for the input! It really helps

Hi Folks, I have the differential set at 1, I like my temps within a tight range. I have not messed with the ASd, so I am sure its at the default setting of 1. I'll check that and change it to 12. I also placed the fridge's dial temp controller to its coldest setting. from my understanding...

Folks, I'm super bummed and could use some help. I have this kegerator that has had wild temp swings. I bought a Johnson Temp digital temp controller to get my temp w/i +/-1 degree. I set it at 38, and 2 days later my kegs are at 46, WTF. I have the probe taped to one of the kegs. What...

I would leave the kegs off gas until you hit your target PSI/CO2 volume. You are currently over-pressured, so when you use the pressure relief valve, head space gas gets released, right. Well, some of that excess gas in solution will come out of solution and fill that head space (Law of...

IN MD, has anyone talked to the folks at Baying Hound Aleworks to see if they'd be down with helping us MD brewers to get bulk shipments in?

You may want to drop your IBU's to 30 or so, you may not have a balanced beer there, or increase ABV. MO is more malty than 2row, so a cleaner, crisp beer would be better brewed with 2 row. I usually use MO for all my ales and porters and shoot for a drier beer, fwiw.

I see, what about your ABV intentions, how hoppy? bail the corn sugar, drop aromatic to .5#, reduce 60 minute addition to 1 oz tops, you can add another oz at 30 mins or so, use American Ale yeast, mash at 152C for 60, ferment at 64C, use equal amounts of grains of paradise and coriander at 2...

what are you shooting for in terms of flavor, aroma, ABV% etc.? Hard to give advice when you don't give us any info beyond the recipe. Looking at the ingredients, you have a mix of stuff, almost like you want to make a malty American style imperial witbier, which I would not be keen on...

For those interested in the coop thing, I found this link (http://www.ncba.coop/) which seems like a good place to start. I do know that many CPA's will meet with a prospective client for the initial hour free and provide all the info needed until tax time. I suspect lawyers do the same thing...