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Practicing without a degree! I believe I prefered Epidemic of Violence, gonna revisit both albums tomorrow. Back to topic though :P ISM 7" online again over at the excellent good bad music for bad bad times (only blog that i followed before I started brewing), check out instantly! Anyone here...

I came to think about Toxic Holocaust a couple days ago, saw that a new album comes next week, checked out a song from it: :( I'll still probably check it out but it sure wont be a new: With one quick swing and it's off with your head Executioner put you to death!

Going by your description, that's "First Wort Hopping"(FWH). Adding hops to the mash is called "Mash Hopping" or something like that. Throwing them in the spider works, just make sure they have contact with wort during the whole process to get the most out of it. Leave 'em in for the whole...

Carb it up and pour it violently to knock out the CO2. I also read that having the glass cooler than the beer "helps" knock it out, that should give you a nice head and keep the fizziness at bay.

And some goes both ways, they're "supposed" to be drinked when fresh, yet still age very well. Belgian brewers like it young.

Haha, I'll take your Castle and raise it with Dark Castle! :drunk: Doomy and/or sludgy and I believe they're supporting YOB along with Kongh(excellent, should be checked out) on a european tour this fall, sure will be a heavy night.

Still, judging from the picture I'd say it should be rather light once in glass? I have a beer in 1.5L bottles at the moment that looks pretty much like that, but when poured it's nice and light. And my "large vessel" is very small compared to yours.

You still boil for 60 minutes, but only add hops during the last 30 minutes.

I read through the material posted above and plotted the average alpha acid content and average total oil content. At first glance it seems that oil content increases with alpha acid content.

Pretty straight forward question, does an ounce of hops impart the same amount of flavor regardless of AA%? Excluding the extra bitterness from higher AA hops that is. Assuming that's true, which my gut tells me, switching to lower AA hops and upping the amounts would give more hop flavor...

Reverend Bizarre Saint Vitus Witchfinder General Pentagram Hour of 13 Pagan Altar Blood Ceremony Cirith Ungol :rockin:

I have a similiar system and procedure, I drain my first runnings onto the hops.

That's what I ended up with when I felt i had thought everything through. I guess there's a reason why you see posts like "I cool a 5 gal batch in 10 mins with xx feet of tubing" instead of "i have 4000 watts of cooling :rockin:" Oh well, food for thought.

Was the sugar completely dissolved and/or mixed when you took the sample?

Ooh, I remember that badboy from a course on interior climate about a year ago. (which nosed a bit on heat exchangers) But I believe we more or less wrote the same, although you had a good explanation as to why it is that way "You could blast a ridiculous amount of water through the cooler...

I saw a recipe for "coca cola" and got the idea to make a porter with those ingredients as well, could be interesting?

Ye, the point isn't to maximize the heat transferred to each unit of cooling water, but to maximize the heat transferred from the wort. I kinda lost that somewhere while reading the thread. :o Do you have any thoughts on the rest of my post above?

Starting to boil Disconnected, stripped of insulation and moved to bathroom for wort cooling Fermentation bucket and the element from a water boiler, Ye, I'd call my boiler ghetto. :D

One way to measure the total cooling effect could be to measure your flow (clocking a certain volume would be the easiest way) and compare the temperature of incoming and outgoing cooling water. Heat capacity of water, time spent in tube by the water, and temperature difference (before and...

Barley is one type of grain, other examples of grains being wheat, oat and rye.