Recent content by kujosp

Makes sense. It would be through a stout faucet and I'd likely get all foam. That makes it easy, thanks.

Anyone tap all day on nitro? Debating whether to tap this $200 keg in Nitro or not. Generally I was always under the impression never to Nitro ipa's however it seems to be a trend and I just had a great Nitro IPA last week.

I love the feeling when you nail the OG. Just finished a red ale, 1.058, 24 IBU, 10 gallon batch

brewing a doppelbock right now

Just tested my MM2 out today at .029 gapped. Went from less then 60% efficiency from my LHBS to 87% efficiency on my batch sparge system. Looks like my gap is a bit tighter then everyone else's here.

I lied I'm brewing tomorrow. Much to the dislike of SWMBO, but I will start at 6AM and technically this is a beer for her... (So I claim) a blonde ale and strawberry blonde ale it is! Just used my MM2 for the first time too and that thing is slick!

I've been debating whether or not to squeeze out a brew too. Mainly I want to try out my new monster mill and I really want a chocolate stout on tap soon. In the end my hobby isn't really shared by my wife and daughter, it would just be dad out in the 30 degree weather brewing beer by himself...

Woodland love your book, I must have interpreted the graphs incorrectly. Tough to remember everything out of every book you read and my minds eye failed me. Thanks everyone for straightening me out a bit. I just finished my 6th all grain batch and I'm hoping the bugs have been worked out of my...

Yes it was page 44, just got back home and pulled it out. Sent from my iPhone using Home Brew

Thank you Sent from my iPhone using Home Brew

Thanks guys I need to go back and reread something but in the end it looks like I have a low Alcohol percentage beer no biggie, just trying to understand it a little better. Sent from my iPhone using Home Brew

That could be what I'm missing. I was under the impression that both were present Sent from my iPhone using Home Brew

In the book homebrewing engineering I thought there was a series of graphs at various temperatures and all of them showing the alpha rate staying consistent with the beta rate obviously increasing with increased temperature. Obviously I'm missing something Sent from my iPhone using Home Brew

my issue was a location/failure of a gauge and I believe the entire batch was mashed very high. I hit OG though so enzyme activity wasn't detrimentally effected. Sent from my iPhone using Home Brew

Attenuation effects maybe? Sent from my iPhone using Home Brew