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You might also try contacting a local hospital, to see who they use to fulfill their oxygen and other gas needs.

High heat stresses the yeast and produces off flavors in your beer. Fusel alcohols are common and there's not really anything you can do about it. The beer might develop a slick taste to it and fusels will probably give you a headache.

I haven't had a beard since college. I like being clean shaven, the Wife likes me clean shaven.

Both are acceptable. You can dump everything in and wait for it to settle out or you can use something like a fine mesh nylon paint strainer bag and filter it out. I tend to filter mine because I do mostly BIAB brewing.

This thread has gone from suck to blow..... Anyway, using the term suck (in general) shows a marked pocity of intellect. I much prefer to say a beer "completely blows" than "completely sucks." It's classy.

A friend of mine and I share the same birthday. I crap you not.

I'd pretty much completely given up on making consistently good bread until I picked up the book "Artisan Bread in Five Minutes a Day" at a books-a-million this past weekend. My breads always came out dense and thick as a brick, but then I tried the recipe in this book and my breads have been...

It's not very often used for Aroma. Hop Union states it has some delicate blackberry, floral and oak tones. You can play with the Hop Union Aroma Wheel by clicking here.

I'm not convinced that what you're tasting is acetylaldehyde. Green apple is what you should be tasting with acetyl, not vinegary sour. Vinegar sour is usually caused by a bacterial infection by such bugs as lactobacillus (and lots of others) or oxidation (gives the beer a very sherry or...

You should've seen it last year. OMG what a zoo. 9k people crammed into their parking lot. I'm so glad tickets are limited to 3,500 this year. The event should be much more tolerable this go around. RE- Bottle Sharing before 11 am: The word has come down from on high. There will be a lot of...

BYO Magazine. Sex. Tv. Pretty much in that order.

I think it depends on what you're trying to accomplish in your beer recipe. I tend to think of what kind of beer I want to taste and design my recipes around that. I've used both dry and liquid yeasts with success and there are good strains out there in both. The only advantage i've found with...

Anything below 100 degrees should be fine for a pitching temperature on a starter. It might stress the yeast a little bit and it's better to have the wort as close to room temperature (which the yeast should also be at temperature-wise).

It should be fine. Consider using two drops per gallon of Fermcap to help control your Krausen. I use it in my high gravity beers and it usually limits krausen in my fermenters to about two inches. It's a food safe anti-foaming agent. Your LHBS should have some.

Chinook works well as a SMaSH hop. Arrogant Bastard by Stone is straight chinook all the way through. Just so you know, Chinook has a lot of pine with it's citrus notes so make sure that's what you want in the beer. It's also usually very high alpha acid and seen more often in IPA's. Maris...

The only thing that worries me about that design is the flange looks a little loose holding that bag. Hops tend to gain a lot of water weight in the boil and i'd be worried that bag might slip out and into the wort. I'm not saying it will, i'm saying my anal self would worry about it. If that...

That's about right for the wheat beer PSI-wise. It's probably going to take a little bit longer to carbonate completely but yes definitely test it out after a week. Be sure to dial back the pressure to a lower serving pressure, say about six PSI. I have that same valve system from Midwest and I...

Easy. Blow off tube and/or Fermcap-S. A blowoff tube is just a section of tubing that replaces your airlock. You run the tubing from your lid to a bucket half filled with sanitizer so that if the foam gushes out the fermenter, it just empties into the bucket of sanitizer. I like using...

That hops schedule looks fine to me. I'd go with it.