Search results

I challenge the assertion that conversion happens faster in BIAB. Can you support this claim with quantifiable data? Mash pH is important regardless of what type of all-Grain process is used. The challenge with BIAB is that the mash is much thinner, meaning there is less grain per gallon to...

Vienna Lager... Not even kidding.

Add 4oz of acidulated malt.

Welkom. Veel Plezier. Proost

Are you planning on going through any metal detectors? If you have any paranoid people commuting with you, they might flag your giant "pressure cooker"

It came out quite nice. Obviously a bit 'watery' as SWMBO says. But its got a nice smooth taste, a malty profile but not too sweet. This beer went from grain to glass in 14 days - including a cold crash, and regular carbing (not forced) in keg. I will likely brew this a few more times with...

So what is the SDS (MSDS don't exist anymore) for the product he is using. The point is to read the safety data sheet before deciding to use something for food production to confirm that it won't make you sick...

So what is the SDS (MSDS don't exist anymore) for the product he is using. The point is to read the safety data sheet before deciding to use something for food production to confirm that it won't make you sick...

Unless his wife convinced him in efforts to kill him slowly.

Then you better check... The number of people that hurt themselves trying to save a $ is embarrassingly long.

Maybe this is the right place to add, even though my style is very different. What's the best way to attach these to the keezer? Liquid nails and some 2x4's propped at the right angle? Should i use straps? Obviously this is quite large, and i don't want it slipping while the adhesive is drying.

Could you do a triple layered Black/Red/Tan? Doppelbock - FG: 1.020 (no decoction, 6-8 SRM) Irish Red - FG: 1.014 (14-16 SRM) Dry Stout - FG: 1.007 (~30 SRM)

According to the guideline: Cream Ale - Light Hybrid Beer - Category 6A - Final Gravity Range: 1.006-1.012 Brown Porter - Porter - Category 12A - Final Gravity Range: 1.008-1.014 You could push it by making the cream ale on the upper end, and the brown porter on the lower end of the FG...

In order to get a nice layering effect you want two products that have different final gravities, that is the science on why one will float on the other. If you insist on having the black float on tan then i recommend: 1) Black: A dry stout with a final gravity under 1.010. 2) Tan: A pilsener...

http://www.co.vermilion.il.us/MSDS/SDS-Tech%20Services/21-Professional%20Lysol%20Disinfectant%20Spray%20All%20Scents_SDS.pdf For real - spend more than $1 on disinfectant and get food grade...

I have invested about a thousand dollars in capital improvements with the result of saving about $10 per batch in operating costs. People who homebrew: Engineers Survivalists Chefs/Cooks Chemists Biologists Mavericks People who do NOT homebrew: Accountants Financial Planners...

Do you use it in place of distilled water when you brew?

I am all about over-engineering solutions to things that really aren't a problem. You can use one of these for each bottle you have. Instead of mounting to a pipe, simply insert your bottle. http://www.centec-sensors.co.uk/products/carbotec_dissolved_gas_sensor.html Alternately...

Because of you the world will have to wait another 100 generations before they can enjoy "seeding potato beer." Sometimes you just have to take one for the time. It probably won't make you sick...probably. :tank:

I never ship beer. Live yeast cultures on the other hand...