Recent content by BlendieOfIndie

ha! i gotta ask: what's the deal w/ the bar code on the bottle second from the left. nice work btw.

You could do both & note the differences... then tell us ;) I'm planning a similar experiment. I have a kolsch that's at the tail end of fermentation. When it finishes I'm going to rack half to a carboy, and leave the other half in the primary. From there the primary is going into the...

I don't have a HLT (Hot Liquor Tank) or a sparge arm & I fly sparge. Substitute your kettle for HLT. While my mash is going, I heat up sparge water in my kettle. To sparge, use a 1qt measuring cup to slowly pour hot water over the back of your stir spoon & onto the grain bed. Set the...

So THATs why I always spill a gallon on the floor :p :p :cross:

On one of my kolsh WLP029 starters I poured off the liquid into a glass (pitching only the yeast that settled out). I tasted the liquid & it was extremely syrupy & fairly sweet tasting.

You list a bunch of "expected" final gravities, but what is your OG? What is your measured attenuation when your fermentation is stuck? What is the expected attenuation out of the yeast strains? --- My intuition says that the yeast nutrient didn't do anything - its just that you stirred...

Just a reminder: you can't sanitize a bottle that isn't clean. (ie. residue in the bottle obstructs sanitation). I put all my clean bottles on the counter top. Then I take my starsan spray bottle (on the fine mist setting) and do a couple sprays in each bottle. I spray near the rim of the...

Good point. I didn't consider that some people don't use full blast. For me, having this number can be useful for planning out my brew day - I can calculate how long it takes to bring X amount of water to temperature T. But I'm curious if I'm getting the same amount of heat as "the...

Bump Anyone want to volunteer to take some measurements this weekend nudge, nudge... :o

Well you're prolly right in the sense that there's not a bio engineer sitting @ an autocad screen rearranging genes :p But where do these new yeast strains come from? Are they not merely mutations of other yeast strains? If so, then I'd take it that many mutations are not very helpful...

What confused me is when people like Dave Miller say, "Because most homebrewers lack refrigeration capability, autolyzed, yeasty flavors are one of the most common defects of homebrew." (Miller 178) Citation: Miller, Dave. Dave Miller's Homebrewing Guide: Everything you need to know to make...

That video was very helpful. Thanks!!! :rockin: I'm def going to the LHBS this weekend and running the same experiments

Cool, I'm def. going to get some books w/ the Amazon gift certificate that I forgot I had :D Designing Great Beers is in the queue. I was thinking about getting "Clone Brews". I was thinking this might allow me to sip some beer & review its recipe @ the same time. Would this be a useful...

Hey everyone, I'm pretty new to brewing - 5th batch in the fermenter right now. I'm looking to learn how changing techniques and ingredients affects the product. Dave Miller recommends starting with a SMaSH recipe (one type of malt & one type of hop), and repeating it several time until...

I've considered the same thing, but I've shyed away for the following reasons: 1) It IS too expensive 2) Your inundating the wort with CO2 @ a point when it contains no dissolved gasses. Liquids can only hold so much gas, so I'd suspect that aerating the wort w/ CO2 before pitching...