Recent content by zeccahj

That's been my experience with wine crafters, lots of money wasted on essentially dead smack packs and stale hops. Also the fact that nothing has a price tag on it is not something I'm totally cool with. Though he does stock colorado malting company which I think is cool and want to support...

Love the sound of a straight shave. I certainly have many brewing related purchases that are more important but id love to pick up an extra hollow just to hear it "sing"

I'd have to go to my LHBS to figure out which pilsner malt it is, but I use an IC with recirculated ice water (should be totally sufficient). Exactly the "cooked corn" smell described.

Anyone brewing anything in the new year yet? Also Old West is fantastic, seems to be run by some great people plus with the stogies right there it truly is one stop shopping

In the lab we probably wouldn't do it that way but then again plain jane wort isn't exactly specifically formulated selective media. I would even *gasp* just blast the frozen block in the microwave for a while. Though it seems the official HBT position on this would to be can it instead of...

I'm nowhere nearby but love the food bank<-->yeast exchange policy and as a lifelong "it'll be a good time or a good story" embracer I love where your head's at

I should have explained that better: There are clearly better ways of doing it because nobody bothers with anything other than boiling away the DMS, but this being in brew science and all I was really just looking to see if anyone wanted to play along with a brewing thought experiment and prove...

Had this problem when I switched to straights and found out through trial and error my lather was too thick. It seems that a straight prefers a considerably thinner lather than my DE prefers. Might be worth a shot just to keep the Dovo from collecting dust

Disclaimer: First post here but lots of lurking and a biochemistry background, couldn't find anything online about this Because SMM (the DMS precursor) is in a charged state only as a precursor, is there no way to use a fining agent after mashing but before the boil that could...