Recent content by dragonfire540

Sierra Nevada system for that is the hop torpedo. I build one one using a pump to circulate beer out of bottom of my conical then through a tube like a Randall and back into fermenter through racking arm turned up Was not bad it worked but was lots of trouble especially when hops clogged up the...

Here is what I brewed and wanting to adjust For 7 gallons OG 1.038 FG 1.008 3.9% ABV Mashed at 67c (152f) Single infusion Added calcium chloride to get 60 ppm calcium chloride dominated 90% 2-row briess 10 lbs 10% crystal 40. 1 lbs 37 ibu chinook for 60 minutes so 1 ounce .5...

Alcohol is higher in calories but it does not store excess calories as fat but rather stays in blood till liver processes it all. Your body will not uptake sugars while ethanol is on blood stream so those sugars go to fat Hence why I am trying to come up with this

That is the direction a was thinking of going Alcohol is higher in calories but it does not store excess calories as fat but rather stays in blood till liver processes it all. Your body will not uptake sugars while ethanol is on blood stream so those sugars go to fat Hence why I am trying to...

Yes that I think it is. Fully attenuating is key here but do do so and leave some body is the hard part I think I need to better research dextrin and their effect on human metabolism since I am thinking that may be the way to go if they break down very slowly and release glucos little at a...

I leave it overnight and Blichmann said you can leave it on for a day for full carbonation From Blichmann Engineering "90% carbonated and ready to drink in less than an hour with no risk of overcarbonation! Let it sit for a day for dialing in that final few percent." I find that when I...

Glycerin? yeah that would really make a hop explosion! I thought of wheat but not sure that will get what I am looking for. Does boost some protein. Perhaps I can experiment with a little Wheat mixed in though

I never did care much for saison, but good thought.

I was thinking about that as well :) I am drinking right now an Oatsmobile from Bells to get some idea of how it can come out good idea :)

Yeah it Does at 4 kcal per gram The difference is that excess carbs tend to get stored as fat where excess proteins trend to get burned for Heat in Thermogenesis or break it down and send parts of it to urine. I like to lift weight from time to time and extra protein is a plus, just the...

Looking at your recipe gave me an idea. Using Munich or Vienna malts for a portion of the bill could help I think. They tend to lend some maltiness to it but the protein PPM in them is not much higher then 2-row brewers malt. Perhaps adding 10% Munich 10L and some % of flaked oats might do...

I was not thinking adding protein powder like whey as that I don't think would come out quite right... except, interesting I wonder how that would effect a stout if added pure unflavored protein isolates from whey. Would have more of a milky taste to it. Instead of lactose. someday I might try...

Here is one for you all I am building me a fitbeer I call it A session ale with that comes out at around 120 kcal with 4% abv. So far I have it but the mouthfeel is quite low. I want more body to it without adding any more unfetmentable sugars like dextrin etc. I want it low in unfermented...

Can anybody chime in on what the difference and when to use either upper or lower line in the lamotte brewlab? Is one more accurate? Why two? I have been crawling the net looking for an answer and can find nothing Thanks

Plastic Case? Can you please post a photo of that? Mine did not come in a plastic case at all.