Recent content by faithie999

I would try a snail mail letter. I would address it to the Managing Director. if you're lucky, his admin assistant will be on his/her game and get you an answer. their address is: Leitrim St, Shandon, Cork, T23 VF78, Ireland

assuming you mean Murphy's as in the brewery in cork, I would send them an email. I'm pretty sure they would answer you.

thanks. I didn't realize there was a hop age calculator in Beersmith. I calculated the degradation of the whirlpool hops and I'll add an extra 1.5 oz of Citra that I have had in the freezer since new, and call it good. I will prob add some extra Citra at dry hopping time, as well.

I have a NB beer kit from last fall that I failed to remove the hops from and freeze them. the hops are used at flameout and dry hop. what alpha acid loss should I estimate for about 6 months storage at 60F? and will it matter both for the flameout hops and dry hops, or only for the flameout...

thanks for all the feedback. I will toss the hops in the keg this morning and get ready to try it in a week or two.

There's a thread here somewhere that I read the other day that got me started on this idea. people were giving good reviews to the FlotIt 2.0 floating dip tube. So I had amazon man bring me one yesterday and tomorrow I'll transfer from the fermenter to the keg and we'll see what happens when I...

apologies if there is a thread that addresses this, but Search didn't locate one. I had always followed advice to dry hop no more than a week in the fermenter, then transfer to the serving keg. lately I've seen discussions about dry hopping in the serving keg. how does long-term dry hopping...

thanks to all who replied. I'm sure my issue was due to an incorrect equipment profile in beer smith. I have just finished the boil and cooled the wort. the OG is what was predicted by the brewers friend calculator.

great--thanks for your help! other than lowering the OG, omitting the corn sugar won't have a noticeable effect, I assume.

tomorrow I'm brewing an extract kit from NB. The recipe sheet lists OG as 1.074. I decided to enter the recipe into BeerSmith and it calculates OG as 1.055. Brewer's Friend calculates 1.068, which is close enough to 1.074 to call it "right". any idea why the discrepancy? 6.3 lb Gold Malt...

I have wondered for a long time what a Brita pitcher-style filter cartridge actually does, and this topic spurred me to do a little googling. There are some nebulous references to "ion exchange" resin in some of the brita filters, but they are in reference to "heavy metal" removal, not having...

or if you live where there is a Menards, the Gamma lids are $7. just bought 2 last week.

you can buy a cheap TDS meter from amazon, and then you can confirm that 30-35c/gal water from Walmart is indeed RO water.

Dulce de Leche, at least here in the States, is made from milk and sugar (sometimes starting with "condensed milk" which is a very thick milk/sugar syrup in a can), that is very slowly heated and constantly stirred until it caramelizes.

or maybe a purposely incomplete conversion during manufacturing at one or more of the enzyme steps in order to achieve a different flavor profile?