Search results

If you're looking for what we normally expect out of the style than a (ferulic) acid rest might be beneficial.

The customer is the person with the 100-200 limit, since they are the one's brewing the beer.

I cut off a piece from my nylon paint strainer bag, just enough to cover the end of the racking can with about 2 inches to spare. I soak that piece of nylon along with some kitchen twine in star san and use that as filter. It works well. They also sell racking cane filters, if you were so...

I'm starting to take all this IBU braggadocio with a grain of salt. I just made a beer with a Beersmith estimated 90 IBUs that was less perceivable bitter than some 60 IBU beer I've made and tried.

Seems to be a rather short window.

I just finished off a bottle of 90 Minute IPA that had very little hop flavor and aroma. Maybe my palate has changed over the years, but I found it cloyingly sweet without a significant hop balance. The bottle was dated 6/7/2012, making the bottle around 3 months old. If you are paying a...

647. I wasn't careful.

I find citra to be quite fruity, lots of tropical aromas. You may not want to dry hop with it, if you don't want it to overpower the aroma.

Is this your own recipe? I don't see how you could make such a juicy hop bomb by mistake. If you need to dispose of it all PM me. Maybe next time use some piney, resiny hops (e.g. Fuggles, East Kent Golding) instead.

As a Computer Science major I know nothing of science. I do know logic. This is all based upon the theory that Aβ leads to Alzheimer's. Okay, DA causes Aβ clumpling. Is there a causal relationship between Aβ and the development of Alzheimer's?

Correlation != Causation

I don't have a lot space to keep things in bulk. I also don't have a good way of keeping grain fresh, or a grain mill. It's a lot more convenient for me to buy the ingredients for a brew as needed.

In the future, I won't. Since there are local alternatives, that don't have this practice.

Okay, that's interesting. It doesn't make sense to me, but this is how I was charged. If I were told, 'hey, you may as well get a pound', I would have.

At your LHBS if you only need a fraction of of a pound of a particular grain, say 4 ounces, do they charge you for an entire pound? Is this a common practice?

I'm relatively new to brewing with around 15 batches under my belt. One thing I have noticed on these forums is that many people seem to want to put fruit in their beer. Maybe I'm obtuse, but I don't get the popularity. I haven't really had a "fruit" beer that really sang to me. Am I just in...

Sorachi Ace does have lemony flavor, but apparently using it requires some finesse I just developed yet. I say this because after tasting Brooklyn Brewery's aptly named saison Sorachi Ace, I was quite interested in making a beer featuring this same hop. Unfortunately, although kind of lemony...

Research decoction mashing, no need for a thermometer.

Read Sam Calagione's Book, "Brewing Up a Business". You're missing the part where the distributor takes his piece, and the retailer takes their piece. Unless you're going to self-distribute. And beer doesn't sell itself. The beer business is extremely low margin. This means you need volume...

The yeast likely ate all the sugars that they prefer to eat, pitching it on top of another yeast cake would not accomplish anything. Perhaps you can shake the carboy a bit to rouse the yeast back into suspension, but I wouldn't bet on that accomplishing much.