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I when I bought my refract I double checked the refract reading vs. my last post-fermentation reading with the hydro. They were weren't that different. And I suspect for most small and medium beers, it won't. For big beers and wines, it will make a lot of difference. But this is only in...

The mixed drinks will have 0.25 oz. less alcohol. I'm thinking to counter this, I should specify Bacardi 151 as one of the shots in everything I order.

It looks like I'm not going to be able to make it after all. Instead of getting my mother in law to watch my daughter tonight, I'll be helping her do some work around her condo. Frick and Frack.:(

Did you guys read the bill that increases a metered shot to 1.5 oz from 1.0 oz? I was kind of excited about it until I read the second half of the bill which reduces the content for a mixed drink from 2.75 oz. to 2.5 oz. So if you order a Screwdriver, you'll get more vodka. But if you order a...

Nut allergy has to suck. My dad developed a peanut nut allergy at 45. Its been 15 years since then and my stupid brother still offers him snickers.

I don't know what it would be in a red lager that isn't in other beers that you would be allergic to. The red in a red lager is probably coming from roasted barley. I don't know why roasted barley would get you but not other types of barley. I suppose there is the odd chance it could be rye...

I hope they'll legalize it. But I'm not holding my breath.

I've got a dragon orobourous on my left shoulder, a necklace of bear claws, and a rose on my right hip. SWMBO is a piercing and tattoo artist. I've lost track of how much work she's had done. She gets been getting tattooed once or twice a week for about two years now. It is kind of funny...

I'll see if I can find a babysitter for the 1st.

These days I'm soaking the steeping grains with some 2 or 6 row grain and then I'll sparge them in a funnel until I have my desired boil volume.

This is a possible explanation I found on why. There is also a podcast link that BassBurner added to it. I still haven't experienced it myself. But I'm moving all my reciepies to all DME. https://www.homebrewtalk.com/showthread.php?t=32621

Utah microbrews Wasatch Devastator Double Bock Uinta Monkshine Belgain Style Pale Ale

I did a 2 gallon cyser in 5 gallon carboys for the primary and secondary with no problems.

I used Red Star Quick-Rise when making a sugar hooch last summer. It started fermenting immediately and four weeks later, it was still going strong. SWMBO put an end to my hooch experiments.:(

My rules of thumb are 10 - 14 days or 1 bubble every 5 minutes. Then I take a measurement to see if its finished.

Ummmm.... I'm allergic to shell fish. Yeah, that's it.

Thanks. I just added that to my rules of thumb list.

I had a black and blond at a local brew pub made with an oatmeal stout and a hefe. It was delicious, but they sure need to learn how to pour it right.

I forgot that my stout had that coffee flavor until I was writing the post. So I added the sentence that it was missing it. After I submitted the thread, I thought, "Duh!" I also thought, it might help with the color too. I worry that the coffee might interfere with head retention because...

I don't mean to hijack, but I have a related question. I was planning to reuse some of these with my wine. For a still wine, do I still need to worry about using champagne corks and corking equipment or will regular corks work fine?