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  1. A

    How many gallons of EdWort's Apfelwein have been made?

    2 gallons made here. 26134.5
  2. A

    Mold floating in a few bottles of first batch? (with pics)

    Not seeing any pics
  3. A

    Work on a Stout With Me

    10% for oats is usually a good amount. Other than that you should have a lot of flavor there. Probably on the chocolatey side more than roasted though.
  4. A

    Wanna keg my beer but my hands smell like gas

    Best grease remover ever: Cheap stuff too (A couple bucks a walmart) Its not a pumice cleaner so it doesn't leave your hands raw. I've used it all gojo, fast orange, etc. This stuff even took dried wood varnish off. I still have no idea how it works.
  5. A

    Citra Hops

    They are great. Hard to get for commercial breweries. The beers that do use it are hard to find as well. Zombie dust is rumored all citra, sells out like crazy. Agreed. I have never gotten any hop bitterness/flavor/aroma out of that beer. Miles away from the IPA style.
  6. A

    Simcoe/Citra IPA recipe critique

    very nice. What is the bakers yeast for? Yeast nutrients?
  7. A

    Heartburn Every Time

    What is the pH of the finished beer?
  8. A

    Simcoe/Citra IPA recipe critique

    The general guideline is up to a lb of Caramel malts in IPAs. The second grain bill will be a safer bet but I think that either would would produce a great beer. Do you like your IPAs on the maltier side? Also you could consider some sugar (table(sucrose), corn (dextrose), honey, or anything...
  9. A

    Simcoe/Citra IPA recipe critique

    9.2% on the Centennial. 13.0% for the Simcoe. AA% shouldn't matter for the aroma though only bittering properties. I'm sure you are about to be familar haha. Its mostly orange/tangerine. When used for bittering its has a pungent quality. When you do brew it. Post your results, I'm...
  10. A

    Simcoe/Citra IPA recipe critique

    Grist looks great. I recently did a 50/50 Simcoe/Centennial IPA. The Simcoe completely dominates. I would maybe do 40/60 Simcoe/Citra to give the Citra a chance to come though. Although I'm sure Citra is more pronounced than Centennial. I'm going to dial the simcoe back to 30% next batch...
  11. A

    Extract Barley wine

    Do you have an oxygen set up? 10%+ without an oxygen set up is going to be a real issue.
  12. A

    Isolating variables - looking for recipies

    If you are going to be brewing it multiple times, go for something you really enjoy. You are going to have a lot of it on hand.
  13. A

    Safale US-05 Question?

    US-05 is a beast. I pitch the packet straight into the wort. The only time I had an issue was with an OG of 1.091. I really wanted to see how far I could push only one packet. I got 68% attenuation. I would be completely comfortable pitching one packet up to 1.075. Mr. Malty suggests 1.2...
  14. A

    Beersmith on a Chromebook

    I run Beersmith off a flash drive on my Asus EEE. It has a very similar processor. Its not super smooth, but it is certainly workable. Should work fine if you can install it on the chromebook (IE. compatable)
  15. A

    Iowa

    I'm in Cedar Falls, IA. Notable IA breweries that I have found are: MadHouse (Newton) Toppling Goliath (Decorah) There are quite a few smaller brewpubs as well
  16. A

    Cash in Fermenter?

    Ah, ya that should work well. Off the the LBS now..
  17. A

    Cash in Fermenter?

    O ya, I forgot that they may use coins. Hmm. Either way I'd definitely give it an extra cleaning and sanitizing.
  18. A

    Cash in Fermenter?

    Hey HBT, I'm having a get together for 10 or so people tonight. I'm providing homebrews and getting responses. I plan on taking donations to the "Send me to Brewing School Fund" and I was thinking about having the tip jar be a better Bottle. I realize the safe bet would be to use something...
  19. A

    Higher quality picnic tap

    Try tightening the picnic tap.(round body part) It should hold over 15 that way.
  20. A

    Honey ales

    To get the most our of your honey don't add it to the boil. You will loose the volatile aromas. Pasturize (176F + it will pour easy) and add at high krausen. Source
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