Recent content by stormdrain

Perhaps I am forgetting something, but doesn't the amount of water in the wort during boiling effect the amount of bitterness extracted from the hops? I have only done 5 batches, so I am very new to this myself. Maybe someone can correct me if I am wrong. I use 2.5 gallons in my boil.

1 tsp (~2 grams). I am making a 5 gallon batch. I am not concerned about off flavors from it. I am just not sure it is worth screwing with (just one more thing to do). I am kind of in your camp...little to no information, no problems with oxidation...why bother. I wanted a second opinion on...

I am about to bottle a coffee vanilla porter from a kit put together by my LHBS. The kit came with a small packet of ascorbic acid. I realize it's an antioxidant and will be used to help prevent oxidation. However, does anyone actually use it? I can't find any threads related to it, I don't...