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Pleated filters are washable, the spun filters are not. Another good clue, if it's $9 or more it's probably washable, if it's $4 or less it isn't. :D

You have to try a lot harder than that to screw up your beer. :D I've seen stories of kids toys, cell phones, etc. found in the fermenter after racking and the beer was fine. RDWHAH(or C)B

Yep, they are. I know a lot of folks buy from filtersfast dot com, they are cheap and ship same day of your order, they've gotten several hundred bucks of my dough over the years.

Simcoe, amarillo, and citra are in very short supply this year due to low yields last year due to wet weather in the PNW combined with high demand for these hops from craft brewers. I've burned through my supply, so I'll be waiting to re-brew the Maha clone until October when the new crop comes...

You can go up to 70% wheat malt but you need 30% 2-row to be able to lauter it at all, as well as to get the correct pH for the mash (and even then you will need rice hulls or some other strategy such a coarsely crushing the 2-row to provide a filter bed). If you use unmalted wheat such as wheat...

Certainly. I know plenty of folks who have had good success with the sauermalz, but I prefer acid since I don't know the % acid content of my malt and it doesn't store well (for some reason acidulated malt seems to attract weevils at my house).

I posted all of that in AZ_IPA's thread over in the mead forum. :)

Definitely the best method IMO since it gives you total control. I even do this to add oak to my beers (except I use Bourbon).

I added the pepper tincture to taste right before bottling. You can use any filter. The first filtration was with a coarse filter and the second was with a 1 micron nominal filter. I have a Enolmatic bottling machine, which filters in-line as you bottle, for the second filtration. First...

For mine I used an 11oz bag of unsweetened coconut flakes in just over a gallon of the base mead. I split four Serrano peppers lengthwise and soaked them for 3 days in vodka. I ended up adding about 2/3 of the tincture. Habanero is a good choice, since it's fairly neutral. The Serranos I used...

I use Palmer's spreadsheet, after the salt additions you can dial in the amount of acid to add. The lactic and phosphoric are pretty much interchangeable, the % lactic it says to use gets me close enough. Seriously, on every brew I spend maybe two minutes plugging in the SRM, picking 4-8 grams...

Yep this is exactly what I'm saying. Excessive calcium, or especially magnesium, can stick out, as can excess sodium, or definitely sulfate. I always shoot for 50ppm calcium in the finished wort, and then adjust around that to get the right pH and balance of salts. It doesn't take much.

A little tannin would be nice. I've been thinking about jasmine flowers too but for a different mead. The only thing I can think of is that lemongrass seems like really strong stuff, you probably won't need very much! Sounds like a fun experiment.

Nice pic, Shooter. Love it!

I would definitely ask them to carry it. 90% of the pro breweries I have been to use phosphoric acid.

Most homebrew supply shops should have both lactic acid and phosphoric acid. I use lactic acid for German beer styles which traditionally would use saurmalz, and phosphoric acid for everything else since it is flavorless.

Since the book just recently came out, one word of caution if following his advice: the water where he lives has about 400ppm of bicarbonate, and about 100ppm of total hardness, which means RO with a 90% rejection rate (typical) will result in 40ppm of bicarb and 10ppm of total hardness. My...

Agreed... I don't worry about final gravity unless I'm doing a beer under 1.050, in which case I will sparge until I reach my desired post-boil gravity in the kettle, and top up with RO water to reach my pre-boil volume. My final runnings pH is typically 5.6 to 5.8, so I know my water treatment...

Everything I have read has suggested you get to 50ppm in the mash to help with protein break and proper enzymatic function in the mash tun. Low levels of calcium can cause slower enzymatic function, which is precisely why a Bo Pils needs a long step or decoction mash to fully convert and prevent...

Gordon actually attends most of the St Paul homebrewers meetings though, since he travels to St Paul for work so often. He lives in Dayton and there is nothing in Dayton except heroine addicts and unemployed auto workers (I know because I grew up there).