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I'm fairly certain that they can on Mondays and they're out the door immediately after. No time spent conditioning in the can.

I can't say much in regards to your location but I can comment on the source of the CO2. I had been swapping tanks at my LHBS and was getting a consistent off-aroma and slight off-flavor. It didn't matter what style of beer was coming off the taps. As soon as I bought brand new tanks and began...

Great success?

Fermented my first batch in a bucket with a leaky lid. Didn't know it at the time. No bubbles from airlock. Measured gravity after 3 days and fermentation was complete. No worries.

The BierMuncher method wins. Cheap and easy and you most likely have everything you need.

I replace the airlock with a solid stopper when cold crashing. I don't remove it until I'm ready to transfer with CO2. Yes, air gets sucked in when you remove the stopper but I immediately purge and then do a closed transfer. There had been some concerns voiced in other threads that the vacuum...

5 Lbs Munich 10L 5 Lbs Pilsner 8 oz Carafa II 4 oz Black (Roasted) Barley 4 oz Chocolate Malt 2.0 oz Hallertauer (2.7%) @ FWH 0.5 oz Hallertauer (2.7%) @ 30 0.5 oz Hallertauer (2.7%) @ 5 Mash @ 151F for 60 mins Bitterness can be adjusted slightly as desired. Would not recommend going over 30...

Not sure what to tell you about the canned version. It may just be the difference in packaging. Heady also tastes very different on draft than it does out of the can (with the canned version being much better, IMO).

Thanks for the post. Looks like you were indeed pretty darn close. Speculating here but perhaps of bit of CaCl2 would've gotten you right on the money.

Again, keep in mind that in the format that Ward Labs reports SO4-S, the number is multiplied by 3 to get the resulting concentration in ppm.

I recently ran a few titrations on my tap water to bring the pH to 5.5 as indicated by Sierra Nevada et al. I like the ease and repeatability of this method for treating brewing liquor and, for the few pale beers I've brewed using this technique, I'm pleased.

Brewed this up about 5 wks ago following the recipe exactly. After only 2 wks at lagering temps in the kegerator, this beer is drinking beautifully. Excellent recipe, wouldn't change a thing. Thanks!

Yeah, I would go with what the website says. I've only been there once and just filled two growlers and purchased 3 bottles. Enjoy the trip!

Fiddlehead and Hill Farmstead are best visited on weekdays. Fiddlehead has an awesome pizzeria attached (Folino's). Expect lines at Hill Farmstead on weekends. Don't bother with the Alchemist as their brewery is no longer open to the public. Prohibition Pig in Waterbury is great for lunch/dinner...

I'm awesome. And I love Head Hunter!

I'd be willing to trade fresh Heady (culture your own Conan) for Fat Head's Head Hunter if you can get it. PM if interested.

Awesome hop combo. My house AIPA uses those two exclusively (well, a bit of Columbus for bittering). Good enough to nab a 39 at the NHC this year. Do it!

Watchmaker. Formerly with Rolex, now at the retail level.

Thank you very much for the information, AJ. Very helpful. Your last statement regarding a simple titration of brewing liquor to an endpoint; how is the buffering capacity of the grain bill taken into account? Or isn't it when using this method? Clearly, my understanding of the chemistry...

In doing some research online, it looks like alkalinity can be determined by titration with any strong acid. However, being a water chemistry novice I'm having difficulty in determining the proper method to do so. What I think I understand: a measured sample is dosed with a volume of acid of...