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And promote thy agenda?

You folks from Colorado midnight tokers too? ;)

This is a viable option for certain base malts like Pale and Pilsner, perhaps even Vienna and Munich. If you want to invest the time and effort (it's easy but it does take time and an investment in certain equipment.)

What level of heat can you stand in your hot wings (and where do they make you sweat)? Right side of my head. Fire sauce!

Yes, beer color can be Lovibond or SRM, but you can't compare a 400L malt to a 400 SRM beer or a 10 SRM malt to a 10L beer. You could compare an 80L malt to an 80L beer because they use the same scale. 60L is 60L no matter if you are measuring (or rating) wort or beer.

Comparing the color of malt and the color of beer is like comparing apples to oranges when using different scales. Saying 10L malt doesn't equal a 10L beer doesn't make any sense, they are equal when using the same scale. Saying a 10L malt doesn't equal a 10 SRM beer does make sense because...

32.9 SRM does not equal 32.9 Lovibond. Color measurements (in these color spaces) don't work like standard or metric measurements (i.e. 1in = 25.4 centimeters). You can't say 10L = 10SRM. There are attempts at conversion using MCU (Malt Color Units) and other esoteric equations (Morey...

How has your HERMS/RIMS system benefited you? (Please explain how it helps you make better beer, save time, etc...) I meant to post one more poll option, 'It hasn't BUT I've learned a lot from it.'

It's 1cm for both as the spectrophotometer used to measure the color has a 1cm3 chamber. There's a difference between the color of raw wort and the color of a fermented beverage. Dissolve 32 points of sugars from a Crystal 10 malt in distilled water Now dissolve 32 points of sugars...

It depends on the transmission distance (i.e. path) used in the spectrophotometer reading. A carboy of dark stout will allow less light through than the same stout in a 16 oz glass which in turn will let less light through than the same stout in an imaginary glass of 1cm in diameter. Each of...

Dasani water is not salty (IMHO), it is sweet. Low concentrations of the potassium ion do have a sweet taste, combining that with the chloride ions and you have water with the impression of "sweetness". I've used Campden tablets before and obviously the potassium based ones add potassium...

I don't use Dasani water, but it does taste good, so Coca-Cola must formulate appropriately. The question is does the Potassium Chloride have anything to do with that and would that carry over to brewing and beer.

Yes, thank you, I have read that, but don't know that it really answers my questions.

Ingredients: Water Magnesium Sulfate Potassium Chloride Sodium Chloride - (Salt) Now Dasani water tastes very good (IMHO). Perhaps Coca-Cola has discovered the perfect amounts of these ingredients. My questions are on the potassium chloride. What does potassium do to brewing...

The problem is painting a false image of a perfect drinker. "He's a Christian and can't, won't or just plain doesn't drink too much!" How long will that last, until someone from your group has one too many and get's a OWI or get's rowdy, starts a bar fight and gets a disorderly conduct...

Brewing with Clergy Martin Luther and alcohol (because he liked it) Monks and alcohol (monetary gain) Alcohol pervades a lot of churches. Whether a denomination or church or congregation or person considers it acceptable as opposed to abstinence, well that's a topic up for debate...

Yes, alcoholism in the craft beer industry is a problem. For more discussion see both of these links: Craft Beer and Alcoholism Craft Beer and Alcoholism Many people (including yours truly) struggle with this. I no longer homebrew and have sold all of my equipment.

I have never used BeerSmith but here's some answers to your questions: 1.) You would take an average of the two (min + max / 2). 2.) The minimum moisture content for most wheat and barley base grains is generally around 4%. 3.) The diastatic power of white wheat malt is about 160 Degree...

It makes one wonder if the banks here just don't want to invest the money it takes to change, or if there are other reasons? I don't know and can't estimate the cost of changing to these types of cards.

Yes, I stand corrected (More generally it seem to depend on the payment processor and the platform they are using). They do it to prevent fraud liability for their employer. (Giving them, the clerks, the benefit of a doubt and supposing they are educated on what to do in those...