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For me its literally just the full on automation. I have two small kids. Finding a good chunk of time where I can be assured to be available is a challenge. Being able to set everything up in the AM, then midafternoon tell it to go, and come home from work to wort that just needs chilling is a...

I had to create a new profile, but then as soon as I created it, my existing beer bug was linked to it. So I guess maybe they still had that info - tied through email address, I assume?

Yes, that's them. I am actually currently fermenting a beer using my old beer bug and tracking via brewperfect.com.

Especially when they come to a party wearing the same shirt. Just a mess.

Thankfully, propylene glycol a meaningfully lower toxicty than ethylene glycol, which is what is what has been historically used in antifreeze (although at least some formulations are moving over to propylene glycol). For giggles, I did the math. According to the MSDS linked, the flavoring is...

Post boil, your gravity will be consistent throughout. Stratification is an issue when you are mixing two sugar solutions of different concentration (i.e. mixing first runnings and sparge runnings, or topping of a volume of wort with water), but once they are mixed, you should not see any...

Hey, I hope that's where the beer market is going, because it would mean a significant *decrease* in the market share of the big brewers. 2015 stats: AB-Inbev - 43.5% Miller Coors - 25.1% Top 5 control 82.5% of market

Totally off topic and just posted for a sense of perspective, here's the list of breweries that exist, at all, in Louisiana. Admittedly, its just from wikipedia, so I imagine there may be a handful missing. 40 Arpent Brewing Company[5] – Arabi, taproom,[6] opened in 2014 Abita Brewing...

I mean, if you're going to throw your cell phone into your fermentation, you should probably do something to deal with those microbes first. I assume that's not your plan, tho. Not, I assume, do you plan on dunking your hand in your wort after grabbing your filthy phone. Admittedly, that's a...

Assuming (dangerous), that the fact that you quoted me means this is meant as a response to me, I never said InBev was destroying anything. In fact, I didn't say any of the things you appear to be refuting with your response. If you wish to actually have a discussion about, you know, the things...

So you'll be stabbing the good folks at white labs if you ever run into them, I assume. ;)

I would not be surprised if there was a no-compete clause for some period of time.

Because the more AB-Inbev (and other mega brewers) are able to control the market (through deals with distributors, advertising, shelf space, tap handles etc), the harder it becomes for new breweries to get a foothold, and i want it to be easy for the next great brewery to get started, not...

And some are rational enough to understand, and lament, the downsides, even while they understand the benefits. ;) Ultimately, whether the benefits outweigh the downsides, or vice versa, comes down to what said craft beer lover values, which means there is never a correct answer to if this is...

0.7198g = 719.8 mg = 720 mg for all meaningful purposes. That is the amount he calculated as neutralized by 1 mL of lactic acid, hence the 719.8 mg/mL. from an alkalinity perspective, 720 mg is equivalent to 1 mL of lactic acid.

AJs math says that 1 mL of lactic acid will neutralize 720 mg of bicarbonate. As every gram of baking soda contains 730 mg of bicarbonate and 270 mg of sodium, it would be very close to 1 g of baking soda, it appears. Given the way the question was asked, how much baking soda would be...

I'm with you, but at least that's just personal preference rather than a health issue. :)

Would lend itself to a catchy name, tho - Quicksilver Kolsch.

Saq's The Pious

Yup. The interesting consequence of salary cap + DP is that MLS teams can end up spending the money to compile a CCL competitive roster, but because the cap/DP system force them to concentrate the cash on a few players, the depth is lacking...