Recent content by hopjuice_71

When I want mega dank I use EXP 07270. Holy moly, a poofteenth of this stuff gives weed city.

If I read this right, your hops are in the serving keg and you are using a floating dip tube to serve from this keg? I do this and have had the rare occasion where the floaty-ball-thing disconnects from the intake of the dip tube and then the intake sinks to gently sit on top of the hops at the...

IMHO, WCIPAs are characterized by a drier finish, lower yeast expression, and a bit more of the "classic" hop expression. Clarity is irrelevant. Late kettle hops and a heavy dry hop will often produce some haze.

The gas quick disconnect also has an internal valve/poppet that gets depressed when you connect it to the gas post. By removing the poppet from your gas post this can't happen and the gas QD remains sealed, so by putting the QD on the keg you were effectively resealing the keg. I also ferment in...

Right, now I understand what you are saying, and that could be another scenario....turns out he used a refractometer though.

Isn't it the other way around? Hot wort + hydrometer = low reading? Heat lowers the viscosity of sugar solutions.....

There are calculators, not just adding 1.5%. This, I think, is a popular one: Refractometer Calculator - Brewer's Friend. Oops, just saw that Deric linked this.... Edit: for example, if your OG Brix reading was 15 and your FG Brix reading was ~9 you might calculate an ABV of ~3.5%, whereas...

Are you measuring your final gravity with a hydrometer or refractometer? Refractometer readings need to be corrected when alcohol is present. This is about the only reasonable explanation I have for falling so short on your FG.

Quick update. I have been getting a flavour from this beer that I have had a hard time identifying, but I finally decided it was a phenolic character. Sure enough, I checked and this strain apparently can produce them. However, I did not use North American or Pilsner malts (all English MO...

As long as your pH wasn't weirdly high (unlikely) it will be totally fine.

It is not an usual type of plot in enzyme studies - each enzyme activity curve has been normalized to the condition under which the highest activity has been observed in the experiment (in this case mash). 50% would obviously be 50% of the maximum observed activity, so the entire curve is...

I have heard of people using Beano and purportedly getting a more fermentable wort. I call BS on that. It is indeed alpha-galactosidase. It acts on complex polysaccharides, such as galactomannans, found in things like, well, beans, among other plant foods. Ingesting the enzyme makes the...

Right, good point, I neglected to consider the energy used heating the sparge water.

No offense, but this is a bit of a misconception. Yes, sugars are more soluble in hot water, but this only applies to sugar concentrations far, far beyond that which can be achieved in a mash. With this in mind, a sparge is only rinsing the grain of sugar that is already in solution. It doesn't...

Well, I tried this strain, and I have to say I am a bit 'meh' for the first run. No offense to Escarpment labs, who are awesome. Long story short, I did everything that I could to maximize the performance of yeast. I got a beer that has an aroma that knocks your socks off! However, the flavour...