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We should have a sticky that says: DO NOT USE GLASS THERMOMETERS!

yeah it's the liquid temp that is important, not that gas temp.

no one has mentioned that you could just go buy sodium percarbonate in bulk. Oxiclean is about 55% sodium percarbonate, but you could buy 100% online and at pool cleaning stores at around $1/lb and use about half as much yet. oh and this cracked article takes a funny look at it...

Great tool. I find the FG readings to be withing .001 or .002 which is plenty good enough for me... to the point I have not used my hydrometer in a year or so.

Something's Brewing is nice. Jim is a real nice guy. I was just at the Friar tuck in Savoy today and they actually have a good selection of hops at decent prices. Cascades were like 1.79/oz Nothing over $3/oz. Not bad for retail.

You also might want to look into the Kentucky common thread. Not typical sour.

I use it at times. I was given a little over a gallon of 99% food grade, watered it down to 70% and use it from time to time to sanitize things I don't want foamy.

I think the reason for this, is that tannin extract has so much more to do with pH than temperature. Tannin extraction in sparging is almost always from oversparging - not overheating. If you head over to Kaiser's site, he's got a section on pH and tannin extracting and the solubility of...

ok so maybe there are a few, but I think it's safe to say the vast majority of beginners don't. Also remember that this forum will attract the more enthusiastic homebrewers, as most new brewers only have Charlie, Palmer and maybe a friend to help them struggle along.

I've used it a lot to, but I find that you do need a D-rest. I ferment the lagers at 50.. well temp controller set at 51 with a 3* differential. Since I could never detect the slightest bit of Diacetyl with it, I though well I'll just skip one and see what happens. What happened was butter...

Hmm... no. Corn Syrup (liquid) (the non hfcs kind) is D-glucose. Karo would be the big brand name. It ferments out completely. Corn Sugar (solid) is dextrose (D-glucose) and is also essentially 100% fermentable. The other solid is corn starch(flour), which if just added to wort is...

Leave it alone, for 3 months. The Autolysis bogeyman will not get you.

The w-34/70 is a great dry lager yeast. Comes in a 11.5g packet. It's Weihenstephan's yeast in dry form... I think there is a wl and wy liquid version though. But with a lot of places charging upwards of $6 for it, it's about the same price as liquid.

A few things. First who the hell picked Briess? No one uses Briess by choice. I **** higher quality malt and I wouldn't charge you outrageous prices for the privilege. Next, you are missing a lot of different options on that poll. I use Canada Malting for Domestic 2-row, Best German Pils...

Temp control by far. And those swamp coolers hardly count as they have swings in temperature. Temp control means a steady temperature of your choosing not a few degrees below ambient that changes day and night.

To make a really outstanding pilsner, you really need everything to be on, since off flavors will show up in spades. Use a good quality pilsner malt. Either from Germany or Czechoslovakia if you can find it. Czech saaz hops are essential if you want a BoPils. Otherwise for a german pils...

I find that you can more easily get away with more ingredients with a stout. This beer will probably be fine, but a bit fruity as said. As for pilsner urquell, I can tell you the exact ingredients they use. 100% Bohemian Pilsner Malt, 100% Czech Saaz Hops, WLP800 or wyeast 2278. Soft soft...

You're talking about something you almost have to have in this country... except for a few cities. Beer certainly is not. Comparing a necessity to a luxury item.

I don't think I've ever seen a beginner with a fermentation temp controller of some sort. Maybe a swamp cooler here and there, but it's kind of a big investment when you're just stating a hobby. And aside from dry yeast, yes a lot of homebrewers under pitch. This is a big reason as to why a...

You'll probably end up with something closer to a dubble then. A couple of the trappist use nothing but pils and dark candy sugar.