Recent content by Havoc

When I'm near a computer I'll update with relevant threads, but I wasn't even thinking about how they might adjust their profile :drunk: I assumed the PH would be altered for mashing, but didn't really think they'd do much beyond that. D'oh.

I appreciate the input! I was aiming to adjust calcium rather than sodium for the specific mouthfeel and flavor. In terms of knowing what to adjust for, Briess actually did provide a profile for sulphate and chloride, 64ppm and 28ppm respectively. At least, another thread on here seemed to...

I did a mini mash, the bulk fermentable was extract. But I did hit my target gravity

I started with 6.5g of distilled water, and added calcium chloride and calcium sulphate to adjust the water profile. I added 1 3/4tsp Gypsum and 1tsp of calcium chloride prior to the boil. I was hoping for a strong hop forward profile with a bit of sweetness (NEIPAish) but now as I wait for...

It's been kegged at 40* for 6 weeks. I literally went through a good pint or two of sludge - and this is after I'd gone through a secondary with gelatin as a fining agent and after I had gotten most of, or so I thought, of the trub / coagulated particulate matter out of the beer. Definitely not...

Hey everybody. I just got done with my Chocolate Pumpkin Ale; it tastes about where I want it to be, but I've got a problem. On the bottom center, there is a globule of something. Tastes fine to me, and I can't distinguish any off flavors. What's this look like, fellas? Yeast Globule...

I made this as an extract. Added a pound of honey (cause that's how I roll) and let it ferment at a steady 68 degrees for 5 days. I switched to a secondary, let it sit for 7 days at 42 degrees. Carb'd it today: Pretty damn good!

Howdy folks, Looking to brew a Chocolate Pumpkin Spiced Ale for a rapidly approaching October. I've read conflicting information here on the forums, and among other places, in regards to whether or not I should add Pumpkin. Some folks say "Add the Pumpkin for color, mouthfeel, and for a...

So, I'm purchasing my kegging equipment. I'm thinking 10ft 3/16th for my beer line, and the same for my gas line. In terms of connections, quick disconnects, hex nut assemblies, shanks, couplers? wha? I was planning on getting: Beer Line...

I was thinking Kinkos just because they're the only dedicated Printing business I know of, while the others (Staples, etc..) kind of use printing as another selling point or an after thought. I'll get those taken care of, and then upload another photo of my current batch once it's been bottled...

I like the overall look of both of them! the first one, though, is a bit hard to read. The text color and the background are like-colors, which has them bleed together when trying to read; especially the ingredients. What I'd do is use a little darker text, and possibly have another common...

I actually trimmed it with a box cutter - I was at work, and couldn't find any scissors! I'll make an admission -- the texture was a bit of a happy mistake. A lot of it comes from the adhesive I made, and how it bled through my crappy printers ink and poor quality paper. I've since actually...

Thanks a ton! It still needs some tweaking, as I think the colors need to be a little brighter.. but I appreciate the feedback. :mug:

Hey guys and gals. I just finished my first batch, and for kicks I decided to make a label. Let me know what you think!

Hey there everyone. I'm new here, and I thought I might introduce myself. I just got done bottling my first brew, a schwarzbier, and I'm pretty excited about it, but I had a couple of questions. 1) What's an easier way of sanitizing the carboy/bottles? Currently I'm using a chemical solution...