Search results

double.

Are you using extract? If you are, to be honest I would not worry about it. Just use extract and then the orange/coriander and the wit yeast and you'll be fine. If you're AG, you're just going to need it. You could get by with unmalted wheat, especially for a wit. It'd be more to style than...

Yep. Friends don't let friends use Briess. I usually end up with Great Western, as they are close and cheap.

I assure you if I made an N/A beer, it'd cost you a lot more than $2.60 for 24oz.

I did not know they would deliver over $200. But another vote for them. The bulk prices are usually only a few dollars over what you can buy it from Country-malt in Vantucky for. 22.5 from the malster, 29 from the lhbs, not bad.

I don't understand why people use Stainless. Very inferior metal for transferring heat... it's practically an insulator for all intents and purposes. Makes sense for electric though. Since copper and silver are both crazy expensive, Aluminum is the next best. I went down to the local used...

You could carb with just co2 and then push with just n2, but gas pressure is independent of one another. If you do that, the partial pressure of co2 in the head space will be near 0, and over time the beer will go flat regardless of the pressure of the N2. Even if you have 10psi in the head...

He is correct in that a more dextrinous wort will not ferment out as much. Thus, there will be less alcohol in the final product. Also... saying that a higher mash temp extracts more dextrins is wrong. The final outcome is correct... higher mash temp leads to more dextrins. When we're...

Dimethyl sulfide As far as being off on gravity yet a gallon high. That is why. You needed to boil off more water. Figure out the amount you boil off in an hour. Then if you collect 7 gallons, you know how long the total boil must be to hit 5. If you only get to 6, well then you will...

In all likelyhood the infection is in something plastic you're using. I just replace mine every so often.

The real foul here is using a glass thermometer. You now know why.

Welcome

That's funny. I search for that listing using the exact title and it still doesn't come up.

Looking for some corny's in Portland as well. Last time I bought kegs... they were about $15 a piece. Little bit of shock to see them more commonly going for $40 now.

It's a black IPA I picked up from a company I've never heard of.

That is what I would have liked to see. The actual recipe formulation process. We learned nothing about out of the box recipe creation.

By pitching at proper rates, oxygenating, temperature control and filtering. As to the show, I'm not going to make an effort to watch it again. If it's on it's on, and it's up against American Top gear... which also left a lot to be desired. Sorry Sam, it's not a show for beer geeks thats...

Is there a way to check on how the grading is coming along? It's been 6-7 months and my judge record on the bjcp site still reads 0 for all the exam scores. there were only like 15 or so of us take it tops.

Looking for food recipes that are spicy... really spicy. Anything works.

The general rule we use that works close enough is 1" Hg per 1000ft, which works out to about .5psi per 1000'.