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Dont have to work till one tomorrow! Having some late night coffee.

ImageUploadedByHome Brew1400127117.735001.jpg
 
BUCKNUTS said:
Planted my first hop rhizomes this past weekend as well hoping they will do well. Its 30s at night here this week so I employ this make shift greenhouse every year and it works great. I grow tomatoes, chilis and herbs to cook with. View attachment 199551


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Nice little greenhouse system there! Are you going to run the hops up some stakes, strings or what? That's what I'm trying to decide. I have a wooden arbor that was used in my daughter's wedding, about a year and a half ago. She got a house last Fall and may want it. But she's a procrastinator. I have a metal one that would be a pain to move...rather not, if I don't have to.

Finished my Nugget Nectar...should be asleep already!
 
Qhrumphf said:
Just found out a friend of mine I hadn't seen in a couple years killed himself last night. Drinking my Arrogant Bastard clone, raising a glass, and tipping a little bit.
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Sorry to hear such awful news. The overwhelming depression or desperation that pushes a person to do such a thing is a terrible thing. I hope none of us ever have to experience it. So sorry for the loss.
 
Mouta a Chinese beer clean low hopped and a Anderson valley Boont amber ale it is mildly hopped but decent.
 
finsfan said:
That is why they make you sign a lease, it should be weasel proof :D
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Yeah, I had to repeatedly explain to him that if he bailed he would not be scewing me over, but rather the other two tenants as they would have to pick up his slack and pay his rent too. On the other hand he sprung on me that a guy was coming by to potentially take over his lease. He was a nice guy. We will see where it all goes from here.

DisturbdChemist said:
Day 3 no beer. I want a beer
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No TV and no Beer makes DC something something...
I may have overimbibed a little last night, you are welcome to some of the off feeling I have this morning if you want.

Qhrumphf said:
Just found out a friend of mine I hadn't seen in a couple years killed himself last night. Drinking my Arrogant Bastard clone, raising a glass, and tipping a little bit.
Click to expand...

I am sorry to hear about your friend. My thoughts and prayers to you and his family.
 
CliffMongoloid said:
Golf course in town is offering 18 holes and a cart for $10 all day tomorrow... I think I'm coming down with something... Tomorrow may be a sick day

Coff....coff
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If you're getting the same forecast that we have for tomorrow, you'll be doing this
http://youtu.be/t3lshY4PwI4

Coffee waiting for day three of training to start.
 
DrunkleJon said:
No TV and no Beer makes DC something something...
I may have overimbibed a little last night, you are welcome to some of the off feeling I have this morning if you want.
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I'm good with being hangover free :D

Im this till the weekend. So much beer at my house and i cant touch it :(
the-shinning.jpg
 
mattmmille said:
Nice little greenhouse system there! Are you going to run the hops up some stakes, strings or what? That's what I'm trying to decide. I have a wooden arbor that was used in my daughter's wedding, about a year and a half ago. She got a house last Fall and may want it. But she's a procrastinator. I have a metal one that would be a pain to move...rather not, if I don't have to.



Finished my Nugget Nectar...should be asleep already!
Click to expand...


I planted the rhizhomes about 15 feet from my shed in full sun most if the day. I plan to run twine up to roof for them to climb. If they do well I'll put up a permanent trelis next year possibly a flag pole which i have heard works great as a trelis


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Quick question for the group. I need to order acid to lower my mash ph when needed and I thought this was lactic acid, but someone mentioned to use 10% phosphoric acid if you arent making a sour. Is this true or can you use the 88% lactic acid in any beers?
 
DisturbdChemist said:
I got plenty to drink and enjoy. Gotta lose some of this gut. I'll have some Friday. Some strong stuff
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Good. Beer on Fridays is always a great idea.

I've had over 1,500 beers in the last year and a half. Whereas prior to that, I probably drank 30/year. I've been the same weight (+3-4 lbs.) for the last 6-7 years.

So long as your diet is in-check, beer won't do **** to you unless you're drinking 12+ a night. One can run their ass into the ground or lift as much as they want but keep eating cheeseburgers/chinese food/pizza, etc. and they'll look the same - possibly even fatter.

Good luck. It's gotta be tough, I bet.

I'll have a beer or four for you today. :mug:


Water. On my way to my second interview.
 
finsfan said:
Quick question for the group. I need to order acid to lower my mash ph when needed and I thought this was lactic acid, but someone mentioned to use 10% phosphoric acid if you arent making a sour. Is this true or can you use the 88% lactic acid in any beers?
Click to expand...
I thought you could use 88% lactic. Glad you're asking because I always thought that was okay with any beer.
DisturbdChemist said:
I'm good with being hangover free :D

Im this till the weekend. So much beer at my house and i cant touch it :(
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I found that I was drinking every single night so i opted to go dry this week. The exception has been two sips yesterday because I lost a tank of gas to a leaky keg and had to transfer (now I am paranoid that it tastes funny) and then this morning I took a quick sip of an IPA. The rest is in the fridge for tomorrow.

Technically, around 5 I want a beer. It's been a bad week but I realized that many weeks have been pretty rough. I am just drinking soda, which isn't awesome, and my water. Friday though, it's on like ****ing donkey kong! I think 3 on 4 off is not a bad thing. I mean, I used to go weeks without drinking until I started brewing.

Water, coffee…a sample sip of an IPA that is too cold so fermentation stopped.

Remmy said:
Good. Beer on Fridays is always a great idea.

I've had over 1,500 beers in the last year and a half. Whereas prior to that, I probably drank 30/year. I've been the same weight (+3-4 lbs.) for the last 6-7 years.

So long as your diet is in-check, beer won't do **** to you unless you're drinking 12+ a night. One can run their ass into the ground or lift as much as they want but keep eating cheeseburgers/chinese food/pizza, etc. and they'll look the same - possibly even fatter.

Good luck. It's gotta be tough, I bet.

I'll have a beer or four for you today. :mug:


Water. On my way to my second interview.
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Good point. Just over 5 years ago I dropped a ton of weight and kept all but 50 of it off but I wanted a week-long strong start and 4 days without beer definitely helps that strong start because I hate a super long way to go.
 
finsfan said:
Quick question for the group. I need to order acid to lower my mash ph when needed and I thought this was lactic acid, but someone mentioned to use 10% phosphoric acid if you arent making a sour. Is this true or can you use the 88% lactic acid in any beers?
Click to expand...

I'll use Lactic acid. Just do not use too much to drop the pH low enough for the beer to be sour. Phosphoric could work and you probably can use less of it to get to the same point.
 
DisturbdChemist said:
I'll use Lactic acid. Just do not use too much to drop the pH low enough for the beer to be sour. Phosphoric could work and you probably can use less of it to get to the same point.
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Bru'n water says I need to use about 10 times more phosphoric acid to drop the ph from 5.6 to 5.2 since it is only 10%, compared to lactic acid which is 88%. I ordered both so I can use lactic acid in sours, but glad I heard I can use phosphoric as well. How much lactic acid would you recommend for brewing a sour? (I like sours really sour:D) And is it added to the mash or to the boil? Thanks for the help DC!
 
Phosophoric is more flavor neutral. I typically opt for addition of calcium instead of acid, but that's because of my water source and style preferences. When I do have to use acid I use lactic. Lactic is more traditional anyway, and while you obviously don't want sour (unless you do) that slight trace adds complexity IMHO
 
Apple juice.
Day two of whatever this crap is that I caught. Haven't been able to keep anything down. Hopefully the apple juice stays down along with the one cracker I forced myself to eat.


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finsfan said:
Bru'n water says I need to use about 10 times more phosphoric acid to drop the ph from 5.6 to 5.2 since it is only 10%, compared to lactic acid which is 88%. I ordered both so I can use lactic acid in sours, but glad I heard I can use phosphoric as well. How much lactic acid would you recommend for brewing a sour? (I like sours really sour:D) And is it added to the mash or to the boil? Thanks for the help DC!
Click to expand...

I didnt know the percentage of the phosphoric. I deal with higher, eat you skin, concentrations. Usually you get tartness if the pH slips below 4. Of course lower the more sour. It doesnt matter when you add it. If you want to sour it i say the boil not the mash. Might mess up the enzyme. Lactic wont boil off because its boil point is above water boiling point. You have to research how much. I havent used lactic acid yet in my brews but going to start usind acid malt in my beers.
 
finsfan said:
Thanks for clarifying. It's always a plus to hear feedback from someone who I know makes fantastic beers. Thanks man! :rockin:
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Hey, I make … mediocre beer. :eek:
CliffMongoloid said:
Yup... I'll prolly be working then...

Going to see the killers at the sands casino tonight in Bethlehem... Should be awesome
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That was an awesome concert! I used to listen to them years ago, got free tickets to stand in the pit and had to take them. It was an epic show and so much energy.

WesleyS said:
Apple juice.
Day two of whatever this crap is that I caught. Haven't been able to keep anything down. Hopefully the apple juice stays down along with the one cracker I forced myself to eat.
Click to expand...
Yuck. Feel better. Hey…remember my PM? We good?
 
Hello said:
Hey, I make … mediocre beer. :eek:
That was an awesome concert! I used to listen to them years ago, got free tickets to stand in the pit and had to take them. It was an epic show and so much energy.

Oh its gonna be a great show- saw them last year at MSG with 18,000+ and now im seeing them tonight with a lil over 3k in attendance... im prett stoked

my GF is a huge killers fan and ive been able to get her tickets for her past 2 birthdays
Click to expand...
 
Remmy said:
Good. Beer on Fridays is always a great idea.

I've had over 1,500 beers in the last year and a half. Whereas prior to that, I probably drank 30/year. I've been the same weight (+3-4 lbs.) for the last 6-7 years.

So long as your diet is in-check, beer won't do **** to you unless you're drinking 12+ a night. One can run their ass into the ground or lift as much as they want but keep eating cheeseburgers/chinese food/pizza, etc. and they'll look the same - possibly even fatter.
Click to expand...


Weight is not the only indicator of health.
 
I have hard water so I use lactic all the time. There's no real drawback to the flavor unless mash pH drops below 5 at mash temp. Even then the beer just gets a tart quality and really isn't a sour unless you add more than that. I overdid it once on a wheat beer and certainly was not unpleasant.
 
I had a Deschutes mirror pond pale, good. And then a Sixpoint sweet action, very good. Next I think I will try the New Holland Mad Hatter IPA
 
Qhrumphf said:
Phosophoric is more flavor neutral. I typically opt for addition of calcium instead of acid, but that's because of my water source and style preferences. When I do have to use acid I use lactic. Lactic is more traditional anyway, and while you obviously don't want sour (unless you do) that slight trace adds complexity IMHO
Click to expand...

DisturbdChemist said:
I didnt know the percentage of the phosphoric. I deal with higher, eat you skin, concentrations. Usually you get tartness if the pH slips below 4. Of course lower the more sour. It doesnt matter when you add it. If you want to sour it i say the boil not the mash. Might mess up the enzyme. Lactic wont boil off because its boil point is above water boiling point. You have to research how much. I havent used lactic acid yet in my brews but going to start usind acid malt in my beers.
Click to expand...

Thanks for the advice guys. I guess I will have to do a side by side test of lactic acid vs phosphoric acid.
 

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