Recent content by GateTwelve

The change in readings is usually quite small. Only about a point per 5 degrees for most situations. Here is a good calculator that will give you the corrected readings, but also statistics based off the temperature corrected readings: http://www.brewheads.com/stats.php. Most tools like...

As a follow-up for the pour: venting the pressure, and reducing to 2PSI gives a flawless pour from the 6" party tap. Thanks, EdWort!

Just took another sample out of the keg and (due to my mistakes) was still a bit bitter, followed by too much sweetness. I added 1/2 gallon of water to the 3.5 gallons of beer I had and took another sample. It tastes much, much better - and is ridiculously clear. I think this is going to be a...

$35,000 for a C-section for my daughter to be born. +1, yay for insurance.

pm'd......

Sweet, the Lansford threshing show - highlight of the summer :drunk:! My brother-in-law lived in Lansford for several years.

My hangover problem is always my brain going into overstimulated mode to compensate for the alcohol. Rarely have nausea, but I'm always nervous, jittery, getting the need to get up and walk/do something, and feeling generally uncomfortable - and it usually lasts all day (sometimes into the next...

Welcome - I'm happy to see another ND brewer. We seem to be pretty few and far between.

This post is from the "Equipment" section stickies: https://www.homebrewtalk.com/f11/faq-aluminum-pots-boil-kettles-49449/ I used an aluminum turkey fry pot, identical to the one you posted only for my HLT, and did not have any metallic flavors as a result. Had a good oxide layer built up, but...

Sorry, misread initial post

*starts thinking about the bleach and muriatic acid sitting in the cupboard* No...must resist. I use "One Step No Rinse" for all the stuff I don't feel like rinsing. But, yeah, 1/2 or 1 cup o' bleach for every 1-2 gallons of water is what I do for everything else (especially the stuff I was...

@Cliff897 - Interesting link. Didn't know there was a homebrewing radio. Thanks for sharing. I wasn't implying the vinegar was the same as cholrine, but was meaning to say "Just use vinegar, and avoid any unwanted chlorine gas byproduct". I guess if the vinegar and bleach are added into the...

I still have two problems with that suggestion: The chlorine gas byproduct is one. And secondly, when mixed with an acid (vinegar), chlorine is produced, rather than than reactive O2, which is what gives bleach its sanitizing and bleaching properties. The only thing left that seems like it...

I wouldn't classify anything containing sodium hypochlorite (bleach) as no rinse. It contributes off-flavors to beer, and when mixed with an acid, releases chlorine.

Ever tasted it by itself? It definitely has its own weird bitter flavor.