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i doubt it is the pacman. rogue brewery uses it as a house yeast, and none of their beers taste like sour milk. where are you getting it from? a 'sour milk' flavor really seems like an infection. you may be harboring an infection somewhere in your system. hard to say where. if it were me, and...

Quick question for those of you who use a thermowell and a swamp cooler. how much temperature difference are you experiencing during active fermentation? between the swamp cooler water, and the core of the fermenter? Assuming the frozen water bottle method I'd assume the temperature difference...

that roadrunner.com is exactly what i was looking for. thanks for the resource! now time to write all this down, and do some studying thanks again :mug:

I'd also like these equations to be stupid proof, if possible.. I'd like to know what each variable represents thanks again..

I'm looking to compile a list of vital Mathematical equations for brewing. for my brew journal. wondering if you guys could help me out? equations to calculate boil off, gravity from grain and volume, strike water calculations, pitching rate. really anything you can think of, i want in...

thanks for the info. how does the alkalinity look for a 12-15 SRM beer? 6.6 gallons. recommend a little phosphoric acid to lower the alkalinity?

cool thanks. I'll add some Calcium Chloride beersmith estimates 9srm. but i expect it to be darker than that. Id guess around 12-14. actually similar to your picture thanks for the help

that also helps with my spreadsheets a lot

mg/l=ppm? well that makes that easy... hahah, thanks it's base water

54 mg/l sulphate, 20 mg/l chloride, 36mg/l calcium, 115 mg/l alkalinity how does this water look for an ESB? how does one convert mg/l to ppm?

I got a partigyle Stout on tap. and just bought a six pack of Ninkasi Helles Bells lager. gonna crack on open when the sun starts to go down

a lot of people grow them along fencing. its not optimum, but there is nothing wrong with it. i grow my goldings on a 5 foot fence, while my cascades and chinooks grow up 12 foot trelis'. i don't trim the tips. i would be too nervous too do so. i haven't noticed any ill effect of letting them...

chinooks are easily the most Pine-ey hops i've used

I think a good Amber would be appropriate, Denny's Waldo Lake is a great amber. you don't want to overwhelm BMC drinkers with something dark and boozy, or something too hoppy/bitter. i would choose a couple medium alcohol, not-too-light beers. but that's just me

after the summer they get all brown and un-usable. so i cut them down to the crown. then they grow back healthy the next spring

I just let mine coil and clump up. i don't trim them, and have had good yields. plus its tough to get up that high. personally, i wouldn't worry about it

im growing a chinook plant and two goldings in the portland area. the unpredictable weather, rain, and spotted sunny days are making my growth pretty slow. mine are about 1.5 feet tall and they sprouted about a month ago