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Right... I hadn't thought about the fan balance. Are you suggesting that I glue the smaller chunk slightly further away from the center of the fan? To equalize the... uh... (highschoolhighschoolhighschool)... centrifugal force? How did you trial-and-error this?

Hi all, I'm building my own stirplate and I'm using the RE magnets from an old hard drive. I broke the magnet in half as per instructions but one chunk ended up larger than the other by about 2-3mm: When I affix these to the computer fan, is the size differential going to be a problem? Or...

That's all true. I love all the stages. I've just slowly but surely started to wonder why so many people prefer to mask a bunch of the flavors they worked so hard to produce behind a wall of carbonic acid.

Holy CRAP. Where is this magical place?

Hi All, I've had this odd experience recently where I fermented a cross between a Pale and a European-style ale (decent quantities of vienna and munich malt but 80% 2-row). Tasting upon racking to the keg, I was blown away by the way the hop flavor (centennial and cascade) mixed with the...

What I mean is that the liquid, as it is flowing through the wand, might get agitated and oxidized by something at the bottom of the wand. Could just be a tiny design flaw or crack in one out of 100 wands, who knows. Anyway, glad to see there's progress, this problem just about drove me out of...

I'd bet a lot of money that this is it. The only thing that ever fixed bottling for me was just racking the wort straight into the bottles. Maybe wands are more liable to fill up with bugs, or perhaps some flawed models subtly oxidize the wort as it's going into the bottle. These days when...

Maybe I'm just an idiot, but for the scratch-resistance and oxygen impermeability, I'll take glass carboys. I handle mine carefully, clean them real easily with PBW and hot water, and have had zero issues. I just can't shake the worry about plastic: a scratch forms, nasties get in there, star...

I had this oxidation/darkening problem with most of my beers for a long time. Even ran some experiments to try to test what was going on, couldn't isolate the variable. I believe that hoppier beers are more susceptible, as the acids oxidize fairly easily. There are a few threads on HBT with...

I finished at 1.017 with Nottingham, since I made sure to keep the mash temps good and high (156-57 for the whole mash). Added just a dab of lactose (2oz) at kegging for sweetness as some of the astringency was a little harsh. When I make this again, I'm going to add the very dark grains at...

Interesting. I would have thought that mashing high was important for a session IPA. Starting at like 1.040 and going with the Chico strain could take you as low as 1.006, leaving the beer super thin/watery. Am I wrong about this? What's the FG on an All Day IPA?

Brewed this today... used the exact recipe and even built Yooper's water profile up from scratch. Nailed 1.052 exactly. Tasted the finished wort and noticed that I would probably drink a glass of it as-is... that's a good sign. Nottingham is my only deviation... I'll ferment at 61-62 and try...

Thanks for the update. I would love to see a solution to this problem. Your version sounds just like mine. I have occasionally worried about oxy as it leaves a residue but a good rinse plus starsan gets rid of it. Can't wait to hear how your experiment goes.

+1,000. In addition, any guy who would post it hasn't been within a thousand light-years of the scenario he's describing.

Eric, if you can find Henney's, Burrow Hill or Weston's Old Rosie you're in for a treat. Sadly it is nearly impossible to find much else that's truly representative of English craft cider. Almost everything else "English" you can buy in the stores in the US is either nonexistent or considered...

I am personally skeptical that there is that much of a difference between US-05 and "west coast" IPA yeasts. If there is one, it will be very subtle.

Just FYI, I built that exact cooler and ran into a couple of issues... the diameter of the spigot hole on the cooler was larger than the brass pipe nipple and this created the possibility of leaking. I fixed it but you might want to check the size of the spigot hole before ordering that part...

#1: Whatever that off-flavor is, it's NOT because you're using dry yeast. Dry yeast is great. #2: Experiment. For example, if you're wondering how bottle-carbing is going to go for you, bottle 25 different ways and taste the results. It's only one batch, you'll make fifty more and if you...

Redhawk is dead right: a Simcoe, Amarillo, Columbus, Citra IPA is going to be amazing. Bitter with Warrior or Magnum, then make large late/whirlpool/dryhop charges out of those four and you'll be in heaven. Centennial's aroma is, to me at least, a lot like citra's, and while it is an awesome...

It is a phenomenal cider. Sadly, they don't appear to import to the US yet. Which is sad because my friends in Vancouver Canada drink it regularly, and that's a much smaller market. Best I've found is thedrinkshop.com, where you can order 8 Old Rosies to the USA for $120. :(