Recent content by XDeus

Luke, I am your Patersbier C3POktoberfest Darth Maibock

Andechs is awesome, definitely a must see. Skip the Hofbraeuhaus unless you want to go for historic reasons.

Good question. There is about 50 cups of coffee per pound and 60 bottles of beer per 5 gallons, so roughly a half a cup of coffee per bottle of beer. Of course it's late and I'm in bed, so my numbers could be way off. :P

Thanks! It doesn't say how much oxygen they flowed on the head space, but I do it for less than 1 minute for both additions.... probably about 20 seconds total.

Has anyone done any experiments or know of any data that shows which one is more efficient. Currently I open up my O2 tank for a few seconds in my primary to fill up the head space and shake for a few minutes, then repeat the process. It seems like it makes a difference, but I'm not sure if...

Car door? If I had injured my eye on a car door, I would have told everyone it was an exploding bottle cap. MUCH better story!

I usually add DME after my sparge to increase my efficiency. :p

Thanks! :)

I currently use a pathetic immersion chiller that takes at least a half hour to chill my wort. I now have a 30 plate heat exchanger on order, but I was wondering about the affects of allowing the cold break material in my primary now that it's being produced in the heat exchanger. I have...

Thanks for the suggestions. For some reason I thought I read somewhere that over-stirring would release more tannins. It sounds like that may not be as big of an issue as I thought. I will focus more on my water and see if I can do more than just adding a buffer.

That could be. My water is somewhat alkaline at pH 8.0, but I do use the 5.2 stabilizer so I didn't think that was factor. However, on that batch I only added the buffer directly to the mash per instructions and I now add it to the sparge water. It may have been the alkaline sparge water or I...

My first AG a few months back came out very astringent which I believe was due to too many tannins. I have since adjusted a few techniques which I think has reduced the tannins (larger gap on my mill, one rinse instead of two during sparge, and minimal stirring during sparge). However, I...

Why would you add priming sugar and force carbonate on top of that?

From what I understand, you should have used a lot more water and not wait as long as you did for everything to settle out. If you use more water, shake it up, then wait 20 minutes the trub should settle faster than the yeast. Pour off the yeast in suspension and repeat the process to filter...

Well, it didn't take long to one-up Brewdog. I wonder how the people feel that bought their $750 beer? A dutch brewer just came out with a 60% ABV beer for $45 a bottle... Article link.