Search results

First, let me say a lot of key info in the Complete Joy... has been replaced by more modern wisdom. A lot of people like How to Brew by John Palmer, but even the author admits that there is some wrong info it it (like transferring to secondary). In my opinion, Designing Great Beers is not a good...

You need to get that lager fermenting at 53F. 62F is not going to cut it. Just as important is getting the beer down to nearly freezing for a month or two. The whole point of lager is that the cool fermenting temps that are impossible with ale yeast make a much cleaner tasting beer. Noble Pils...

Fermentation is typically only 4 days to a week at around 20C. Your beer was likely done fermenting after two weeks, and there was no need to add more yeast. But, I don't think you ruined your beer by adding more yeast. Let it stay another 2 weeks and then bottle it.

No need to do this in 1.2.3. Happens automatically.

The recipe is just wrong when it comes to ABV then. From my calcs, the ABV could be anywhere between 2.6 and 3.6 from the OG/FG ranges they provided.

How are you getting the alcohol reading? The percent alcohol depends on the difference between OG and FG. Specifically, ABV=131*(OG-FG). I hope you're not reading the alcohol percent straight off the hydrometer when your beer is done.

I realize anyone can refuse to sell you anything for any reason (or no reason), unless it's for anti-competitive reasons. If it were otherwise, I would have made a big stink about it. I really don't even think they thought it was fake. They knew it was real. However, both my wife and I have...

You mean besides the book of state licenses they keep at every counter? I suppose I should also never travel outside IL when I get my new license either, because nobody outside IL will be able to tell if I'm 21 or not.

Nope. No magazines (yet...subscribing now to BYO now b/c my Brewtarget software is gonna be featured in the May-June issue). Why is beer so hard to drink? I had to submit less information to get a damn travel visa to China than to drink a beer at my house. When I was living in Chile, it was...

Done. Printed and tri-folded a university invoice. Also have W-2 as backup.

I know. She showed me this document before she sent me away. The only reason I didn't argue is because it looks like I need 2 documents from group D (residency), of which a lease is 1.

Quick, somebody send me two snail mail letters. I just tried to switch licenses from SC to IL and the DMV (or Satan's anus) told my that my lease was not enough...I also have to have 2 pieces of mail. It's a little hard when all your bills come electronically and all the junk mail says "current...

Yeah. I wish I had the income to always go to the Whole Foods across the street. At least I can buy all my beer there. They have a better selection anyway.

I have an SC license.

Except this was a 10 minute ordeal and three people scrutinized every detail on the card, only to tell me that yes, this was me, I was indeed 25, the license was valid until 2016, and I still couldn't buy beer.

Went to the grocery store to buy beer today. Suddenly, the lady notices it says "under 21 until 2007" in the corner and tells me they don't accept licenses that have the phrase "under 21..." on them. She said it is a corporate policy because they have had 3 alcohol violations at that location...

Yep. You are wrong. To "lager" comes from the German word "to store." Lagering is a process whereby beer is stored at low temps (just above freezing usually) for an extended period of time. This is why a "marzen" (brewed in March obviously) is drunk at Oktoberfest 7 months later.

First, I think it's a better bet to boil for the same amount of time that you planned. Otherwise, the hops will get too bitter and the later hops will be too dull to add flavor or aroma. It's not as big a deal usually if the gravity is off by 10% due to slow boils. Second, how is a 9 gallon pot...

Correct. Ok. Got it.

Yeah. If we're talking microscopes and differential staining, we are getting into the realm of quality control...which is fine if that's what you're after, but if you just want to know if something is contaminated, plate it and count CFUs.