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Well, I've been told to chill a bottle for a couple of days before testing. I forget the exact reason, but heard the carbonation changes with time and temperature.

How did you determine they were carbonated nicely? At what temperature that is?

Welcome to CO!

Haven't done the ciders, but sounds right from what I have read. I was mainly explaining reading the hydrometer for .985 vs .850 and not thinking of if the reading was possible or not. Does the addition of sugars affect it in your opinion? In any case, a calibration check on the hydrometer...

So, just like anything else - you collect opinions, evaluate them, and decide what it is YOU will do. And you have learned that to collect opinions from your LHBS that you have to employ certain people skills and not challenge/argue with them if you want their input. There are people that...

Well since the "10" is 1.010, I would think the "90" is just 10 below 1.000 or .990 So maybe .985 for a reading?

Yes. had to duct tape it/bottle to keep it in place.

also, more info: http://blogs.denverpost.com/beer/2015/09/20/gabf-2015-how-to-get-the-most-out-of-the-festival-and-stay-standing/15448/

Avery has a bunch of fun beers, some of my favorites, and there are lots of others around, depends on your tastes. Given your comment on Brett, check out Crooked Stave. Avery also will have special stuff on tap during "the week of all weeks" (their words). For the GABF, I would plan on...

Well here is a data point, for what it's worth. 8 grams oak chips, cover with Makers Mark Let set for 3-4 days. Add to 1 Gallon of an oatmeal stout. let set for a week+. (week target, bottled in 10 days I think). My thoughts: maybe a tad too much oak, not enough Bourbon Local...

um...a link to a 2013 announcement?

18,939 gallons + 5G Saison = 18,944

Well if amylase or Beano dries it out too much, you could do it on a small portion, and play with blending. But you would need to have a way to inactivate the enzymes or they would go to work after blending!!

Then when done, measure it to check the math? A plastic liner inside the screen, and add measured (1 or 2 gal)water to the bag part, then measure water down the outside of the bag till it hits the same level. Add another gallon to the bag, and repeat measuring how much down the outside...

ok, something doesn't add up: 220 comes from a 30 amp GFCI breaker with 3-prong dryer AND The RIMS Rocket also has its metal frame grounded and connects to the brewstand is confusing. A 3 prong has 2 hot and one Neutral and NO GROUND. With a GFCI breaker, connecting the neutral to a...

No, that is actually quite common. Kitchen, Bathroom, garage, and outdoor outlets need to be GFCI. Kitchen is usually wired on it's own, but the bathroom, garage, outdoor, (and sometimes basement outlets) are often on one GFCI circuit with the GFCI in the 'first' one. 'First' being the closed...

knife blade

Where do you let them sit? cellar temp or fridge?

Thinking about a peach beer later this summer - when the Colorado western slope peaches become available. How is this one doing?

So, has anyone looked at what happens if your aerate your starter wort with a stone bubbler and not get a stirplate? Seems simpler to use equipment and processes you already have and use?