Recent content by salad 419

I have one (possibly two) Full Tickets to the NHC Conference in Philly for sale. Will sell at cost $255 each.

Just received this in an e-mail: "Lallemand has issued a recall of their Nottingham yeast with lot#1080961099V, expiration date 12/2011."

Yes, I'm brewing all-grain. And, I admit that I don't check pH. I bought some of the "beer strips" and the mash read 4.2. I checked plain water and it said 4.6, so I thought they didn't work. I'm sure if I'd follow the correct procedures, I may be able to correct the unknown source of my off...

I didn't have any specific questions. I just wanted to post in an advanced discussion thread so I could be cool. I'm thinking my awesome plan backfired. Thanks for the link for the spreadsheet. Unfortunately, the computer with Office on it just crashed, so it will be later before I can mess...

Just got the results back from Ward Labs: pH 6.6 TDS 256 Na 30 K 3 Ca 42 Mg 3 CaCO3 118(total hardness) SO4 24 Cl 55 CO3 <1 HCO3 24 CaCO3 20 (total alkalinity)

Two more brew days and the staining will be complete. Although it looks "camo" because I didn't use the same recipe. I will on the next deck. I just thought it was funny. I brew in my garage or Rod's garage or Tony's garage, HELL, I've even brewed in your garage.

Yep, that's a cascade cone. Although, I have a few Cascade plants that produce rounded cones that look like Centennials. But, I've never had a Centennial that looked long. Also, usually the Centennial leaves are deeper lobed as well.

My deck is stained from boil overs.

Let's Make the Water Turn Black - Frank Zappa and the Mothers

Alcohol helps everything

Purple Haze - Jimi Hendrix

For new metal stuff, I like Into Eternity.

Just wait until you use an English yeast that reaches FG in 3 days. You'll be amazed. As for your your current beer. It's probably done, but letting sit another week to clear up isn't a bad idea.

Congrats on your first all-grain. It's fun, isn't it? Did you fly sparge, or batch sparge? Usually it's recommended to fly sparge over a period of 45 minutes to an hour.

Agreed, and good catch on my drunken typing skills. I meant to say MY local water produces bad beers, even though it tastes fine. But, since I haven't checked the mash pH when I use MY local water, it's my own fault and I have never tried to correct it. I realize it's a chemical imbalance (in...