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I had a great time with microeconomics. Got a high A, and remember it seemed very natural to me. I just started Chem 2, three or four weeks ago, and so far it's less nerve wracking, though still quite challenging.

Port City Brewing has a delicious selection, and Fairwinds Brewing if you get a chance to come down Virginia-way. Are you looking to drink on site, or take home with you?

Temperature control. You should have enough left over for a small kegging set up if you do it right. Utilize Craigslist for much of the required refrigeration.

Govner1, I will look into it as soon as I get passed all my upcoming trials! Thanks for all the input everyone!

Sooo... chem 1 doesn't correlate to beer much, other than familiarization with vernacular. Perhaps Chem 2 will be beneficial? I start that in a week... I do enjoy chem related beer articles more now, however. At least, a little bit.

Only thing I can say to that is, at least I don't have foreign instructors with difficult accents! I am taking it all online, which is probably the same.

The college course that is. I just finished Chem 1 and I think I did alright, but it took entirely too much of my attention away from more important things... Like brewing beer. How abnoxious. :mug:

I frequently dry hop in the keg. My process is simple. Fill the keg (with beer... Duh) and add the hop bag (mesh bag, like wilserbrewer bag or one bought at HBS) with NO MORE THAN 3 oz. hops. I always have issues with any more than 3 oz. Pressurize at three times serving PSI for 2 days, then...

I can't believe I watched the whole thing . . .

I once almost fell asleep while brewing after drinking several glasses of a very decent home brewed saison. Fortunately I was chilling the wort by that point, so the fire was out and gas disconnected! I drink much less when making or manipulating my beer now!

Are you recommending an open fermentation or will a blow off tube suffice?

"This beer doesn't even taste like beer", a young soldier (22 y/o) a couple of years ago who had previously only had BMC light products and was a commercial cider drinker if he drank anything other than Mountain Dew. I believe it was a Cali Common with some Cascade for flavor hops. Had a...

I have been brewing batch sparge for a couple of years typically I calculate the total water needed via a website like the following, brew 365 then cut that in half and round to the nearest quarter gallon per batch. I don't have issues with conversion and I find my results are usually well...

I have one similar that was based off the MO/EKG concept, it's an ordinary bitters that was partigyled from a barleywine. I used challenger to bitter at .25oz, then 2oz of EKG at 5 minutes left. It has a wonderful flavor that reminds me of sweet oranges in the finish. The beer came in at 3.5%...

You are correct, it wasn't efficiency. It was a higher yielding grain. I'm sorry you didn't share my experiences, I merely wanted to share the possibility of higher extraction.

My experience was with pils. I got consistently 8-10 points higher than usual. It was also two summers ago, so maybe it was that year? I haven't used much pils lately.

It may have better than average sugar levels, I was using Avanguard Pils a couple of years ago and consistently got greater than 80 percent apparent mash efficiency while using it. That efficiency compared to other malts that generally provided about 72-75 percent efficiency using the same...

Sorry for your loss, your Grandpa lived a heck of a life though! I'll definitely share one for his passing.

Going to do a quick beer, pilsner and hallertauer with kolsch yeast, and a galaxy and citra based dipa.

Run a line from a 'fridge' (that is kept about 65 degrees F) to the engine that is bolted to a counter. Or just leave the cask out at room temp and connect to engine (this is what I would probably do).