Recent content by Labmonkey

I made a chocolate cream stout and threw in 8 oz. of cocoa powder in the boil. It did leave a ton of stuff. Next time I do I am going to throw it in the mash instead, which will cut down on the cocoa sludge at the bottom of my primary.

Yes, Palmer. I need to get that book. Normally color isn't a big deal for me but I am in the process of making and amber ale recipe and so I am taking some amount of time in trying to calculate what I need to add to get a color that's appropriate for what I want, and in general I am into...

For gravity purposes it can be calculated how much sugar a given grain can contribute per pound per gallon of water at 60*F. In various information sources, SRM associated with a grain is given as a range, like CaraMunich ranges 53-75 SRM, for example. Is the range of color a function...

When we take bacterial cultures in my lab, we take them from culture without taking a cell density measurement. We freeze off into 50% glycerol, so 500 ul (microliters) of glycerol and 500 ul of culture. We also freeze off into a 7% solution of Dimethylsulfide (DMSO) and then they go into a...