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I recently moved to NYC and my apartment runs very hot. I have had the A/C turned on all winter with the exception of about 1 week over sub 20 degree weather. I'm running AC right now on medium blast room temp is around 72 degrees. Running on full blast is very expensive, my electric bill was >...

I've finished designing the test and we are going ahead with it tomorrow. A few days ago some of the guys decided to "practice" and bought a bunch of each and were taste testing. It was enlightening because we all noticed right away that the color of each was identifyable far more than the...

my office is all male and straight, would have to be someone really strong beers for there to be a hookup after the third cup ;) never say never though, i guess.

my original post is to design a test to test normal people. I would expect a portion (maybe large portion) of people posting on this site to have the expertise to pass the test.

Have you done a blind taste test? its harder than you'd imagine. I had to do them in culinary school and I pretty much have lost faith in humanities ability to discern flavor without intense study ;)

I'll have about 15 people, I'm currently thinking about doing 5-10 flights each and perhaps enforcing a mandatory spit policy so they can't claim the alcohol affected their judgment. I like the double cup idea, that's pretty elegant

Intersting. There is a bit of a variance in the office over what people think they can do. Some say they can always pick out Miller out of the line-up etc. I'd like to see their ability to cluster even if the cluster is consistently wrong. I would almost concede the point if they were able group...

Apologies if this has come up before, my search abilities are failing me. A majority of my coworkers are under the impression that they can discern the nuanced flavor differences between Bud Lite, Miller Lite, and Coors Lite in a blind taste test. Lets just say they are not BJCP judges but...

I initially got 5 gallon bucket for it but DO NOT DO THIS. instead get a shallow wide container, like a rectangular storage bin. much easier to mix with your hand. I started out with a really fine mist but eventually found that quite a lot of liquid was getting stuck to the side walls of my bin...

No, I am saying they are the same. He was implying a difference by correcting me by saying that you were talking about rims. I pointed out that its the same principle.

thats semantics. what we have here is a split definition of filtration and this still clearly falls in line with what I was describing. The flow of liquid through conditioned grain is better and it filters less effectively. By the same token sand filters great but flows poorly while marbles flow...

So here he's not talking about vorlauf? haha, nice try though.

so this whole time I've been talking about vorlauf taking longer and you guys were bashing me, thats like, over? I dont know how you are defining filter but I define it as to allow certain things to pass through while keeping other things out. vorlauf, getting clear wort, filterting out all...

It seems like the consensus from the previous threads I've read on this topic was opposite of what you guys are saying. for example: https://www.homebrewtalk.com/f36/malt-conditioning-wow-rocks-144752/ Search down the page for "filter".

I'm all ears. Explain to me how a light and fluffy grain filters out particles better than the denser settled grain bed of unconditioned malt in a vorlauf. Would love to learn because it seems counter-intuitive.

Bigger fluffier crush with more hulls suspended in the mash = lest small particles and partial hulls settled at the bottom = less dense mass at the bottom = more porous bottom = less effective filter. We're not talking about a huge difference but it takes me about 1:30 to get a clear...

Its actually the opposite, conditioned grain is less effective as a filter. The light fluffy grain allows for easier flow so you reduce your chances of a stuck sparge but you need to recirculate for a lot longer to get clear wort flowing.

I maintain a house strain of WLP001 that I normally have airlock bubbling within 30 minutes (though now I rig blow-offs all the time as a precaution). Just because you have bubbling at 6 hours with one particular batch is no reason to paint yourself into a corner with ingredients.

for optimum safety I recommend kegging and taking a picnic tap straight to the face. for parties you just set the keg in the middle of the table and everyone pulls a mouthfull when they want a drink.

Brewing this next weekend All-Grain with Maris Otter (my house bulk base grain) and I decided to give WLP320 American Hefeweizen yeast a shot. Will let you know how it turns out.