Recent content by Thanlin

crazy, I already entered this, but it's a nice heads up to know that I have to have $10 at the door in order to get in for the awards ceremony. however it sucks that I won't be there until late in the day. Good Luck everyone, when I entered there where 65 entrants thusfar

Just an update. I entered into the JBLM competition (http://www.wahomebrewers.org/mcchord/index.php) In three categories, the Alt, Dunkelweizen and Dry Stout. Decided not to go with the specialty. Reasoning is that I got to crack one of each and the "interesting" choice of non-standard...

I've been doing research into this to try and discover the thresholds of the genus Saccharomyces. and have yet to find it. there is more knowledge and data regarding Saccharomyces Cerevisiae and yet more on Saccharomyces uvarum.(carlesberga/pastuersomething or other) and yet while there is data...

I was given as a gift for my birthday last year "Brew Like a Monk" mostly because it was the only brewing book that was explicitly catholic that my mother in law could find. (A really good book I recommend it for every brewer as well as over every other book she has given me.) In many ways I...

On a side note, do the Amish drink? I can only assume there are Amish in Amish county.

True, while I keep a lot of data on my brews(not the first dozen batches) I do not expect every brewer to do so, but the listed data points are ones that most would have. By getting the extreame data points an different end results you can control statistically for wort composition and other...

Background: I was trying to look up the operational ranges for particular yeast strains from given labs. I have a few homebrew shops in the area so I have plenty of options when it comes to yeast. However there was nothing talking about operational efficiencies at various temperatures and...

It was my understanding that lager yeast needs the 50-60 range to ferment. And while I acknowledge that lagering in a secondary usually happens near freezing the closest I'm going to get to that is cracking my garage door open and hoping for even lower temps.

Okay, so I usually brew ales because of temp control limitations. Over the last few weeks the temperature has kept at a near constant 40-42 degrees in my garage and I have lagered two ales in there. Now this is a bit below the primary temp for lagers, can I lager? I was thinking about...

One time I knocked off the ss braid completely. I drained it as much as I could and then just simply removed enough of the grist into a mixing bowl to re-attach the ss braid. I got the highest efficiency from doing this however it was over sparged a bit and thus I recommend being vigorous but...

okay, jocopoby, can you please detail what happened? I think we are just spinning our wheels because we don't have all the details of what happened. Also, It's been 19F at our house here in tacoma at night and my garage is a chilly 25-30 throughout the day. I've had the top part freeze a few...

Look up John palmers how to brew. If it didn't freeze all the way you should be able to recover. If not thaw and repitch. Out of curiosity how much of it froze.

Thanks for the feedback! I will think about this for a day or two and get back to you guys with what I'm doing and why. I feel a close reading of style guidelines is needed with a beer in hand

Yes, I want an impartial opinion. It would be nice to place but honestly I don't really care. I would rather improve this recipe and work out any flaws in my setup, practice or procedure.

Thanks, I was trying to read and understand the BJCP, I felt like I was getting no where. I think I might enter my weizen in the specialty as there is no style near it that I know of. (reddish in color, very aromatic use of hops but not bitter) Why do so many home brewers insist on brewing 6%...