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Females can be colorblind, it's just rare. It's a recessive trait on the X chromosome. For parents to pass colorblindness onto a daughter, the male would have to be colorblind and the female at least carrying the trait. A colorblind female will always pass on colorblindness to male offspring.

I highly doubt your airlock caused this.

are you an extract brewer? how long between brewday and drinking?

This thread gets a massive fail. Look at the discussion evoked by something the OP just made up. Then we get quotes from notable historic figures that have no bearing whatsoever on the discussion. fail fail fail fail fail.

Did you use lager yeast... because a stout is traditionally not a lager. The act of lagering is only a small piece of what makes a lager. However as to your temperature question, you can put it in the keg at 30 and force carb, yes.

That's hilarious. After you posted an affirmative with evidence and a how-to, he says no! lmfao!

damn it, I searched first too. Guess I failed that one.

Saw it on digg. Missing a few styles to say the least, and a couple of styles aren't really distinct styles but I liked it. I also don't understand how some of the styles in the mixed category ended up there.

wild rice tastes very different from white.

Sorry man, but viruses are always your own fault. Even if not directly.

He was commenting on another beer that he wants to do a wild fermentation with. I was suggesting he do a sour mash rather than the wild yeast in the air. Nothing to do with this recipe really. I would defiantly do unmalted wheat on any wit. The small amount of acid malt was just for a tinge...

There is a fermentation/yeast AND a lambic forum..... No not infected.

flip flip flipedelphia

seems like it *might* be cheaper to just network the computers in house.

You should watch the xmas special. A couch gives birth to Frank.

20 gal fully automated. You go to a webpage that is a frontend to your server. Put in the recipe and hit start. Everything is done for you.

no..... :(

Positive for starch in the finished beer? Also, we don't care too awful much about the pH of the finished beer.

Nope, chlorophenols can defiantly happen in the mash. Especially with chlorine, they react with the husks as said. Fermentation is also a problem.

Not really. Ascorbic acid and Na/K-Meta are very available. For the Vitamin C I've seen rated of 333mg per 5gal to 100mg per 5 gal. I'd just go with the higher as it would have no effect on taste or pH anyways.