Recent content by FirefighterSR2

For what it's worth, I've ordered from the BN twice. The first order went off without a hitch. The second I needed a "rush" on so I could have it to work the BN booth at our state competition. I made Justin aware of the time sensitive nature of the order, and he responded...

I referenced your thread immediately after your post :ban: The clone is about 3 batches out in my queue, but I'll be sure to let you know how it turns out!

You know, I rarely post on here because I use the search engine to find almost everything. The one time I don't, there's already a thread on the subject! :cross: Sorry for the additional thread....any mods coming across this are welcome to delete it... Thanks for the imput Germelli1

Evening all! I tried Sierra Nevada's seasonal brown ale last night for the first time and was completely blown away. I've tried my hand at a clone recipe based on the information on Sierra Nevada's WEB SITE and was looking for a little feedback. Type: All Grain Date: 9/21/2010 Batch...

I second the specialty grains route. All of those vendors are great. You may also want to look at MoreBeer.com out of California. Great guys as well...

As someone that makes a lot of Jamil's recipes, I tend to mash around the 154F mark. My mash tun usually loses 1 degree during the process. I don't mash out, but I do sparge a little hot, usually around 172. To date I haven't had any issues with head formation/retention, and don't alter the...

:rockin::mug::rockin:

+1 Sorry, didn't mean to come off sounding like a ******. :drunk:

John Palmer does an in-depth discussion of brewing metallurgy on one of the Brew Strong podcasts. It's certainly worth looking up... Secondly, caramelization doesn't actually occur in brewing. That is a process that involves two sugar molecules that bond together under low moisture...

No Macs here... :drunk:

That's the one I currently use. Two things to keep in mind... 1) It's a little underpowered, especially for larger/longer boils 2) There is a safety mechanism that becomes a huge problem if you move into a larger pot or keggle that doesn't fit into the recess of the burner. Bypassing it is...

From the few things I've read, the odor and taste threshold for chloramine is generally around .65ppm and .48ppm respectively. I can't guarantee the accuracy of those numbers, but I have seen similar findings across a few different sources.

If the chemical flavor you described was medicinal or "Band-aid" like, and wasn't present when you used spring water, it was likely due to chloramine in the tap water. Unlike normal chlorine, chloramine won't boil away, and is not completely removed by standard carbon filtering (80-90% according...

Can you describe what the off-flavors tasted like at all?

I would take it out of the fridge for a couple of reasons... 1) If the yeast have been operating at the low 70's for the past 2 days, putting them in the fridge is going to cause them to crash and may leave your beer under attenuated 2) During the attenuation phase (right now) our little...