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Oh my that's awesome...kegerator may be getting a facelift

Oh Hell NO!

Another tactic you could try is to enter it in a bunch of contests and then take all the feedback and document it, look at what was commonly noted by the judges. Maybe someone notices a touch of oxidation, or they might even leave some suggestions. Then taking this feedback make one change and...

I work in healthcare foodservice (but not for much longer!! :ban::ban::ban::ban:) and nurses/CNAs/clinical staff that don't give two ****s about their patients annoy the hell out of me. I swear I know more about a lot of the pts than they do...just had a dietician come down and kept referring to...

Sounds like one of my staff, calls out all the floccing time and then has a small freakout when she's only got 4 days this week. Maybe you should put 2 and 2 together? She's PRN so no pto/sick time.

Rest in Peace sweet Goblin King

Jumping onto this thread as I have two beers going with amylase right now. First beer was an alt that I brewed with the intention of step mashing at 144, 158 and 168. I have an e-herms rig, and my water pump cut off unexpectedly during the mash so the heating element kept rising as the wort...

Roxie looks like she could be related to my gal! So cute

I think the word on the tip of everyone's tongue is phenolics. Clovey is how they typically come off to me, although you can get plastic notes and other flavors as well. You can get some of the same flavors from hefeweizen yeast and unintentionally from infection. I'm personally not a big fan...

Oh I already did it! 2 tsp Amylase 2 tsp yeast energizer Both BSG brand. I'm already thinking about getting a bigger bag of it cause that little jar was like $4 for not a ton of enzyme. Originally I raised this beer up to 21C for about 4 days (probe in thermowell), roused it a few times by...

rofl, totally blaming the iphone on that one One fermentor unfortunately, that would be a great idea though if they were split. I usually use Sankes to ferment in. I understand that these will denature very slowly and have a pretty good grasp on enzymes from my chem/biochem in college, but...

OK, going to the LHBS tomorrow. This will also be a good experience for dosing a small amount of analyse and measuring the results. Right now I'm starring at my chiller water spit out at a trickle cause the hose froze up...

Yeah I'm a little bummed. Thinking about using a tiny amount of amylase enzyme, like 1/2tsp for 11 gals. Thoughts?

Mine looks like it's done at 1.016...a little higher than I wanted but it's a good beer. Stable for about 5 days now. I'm surprised it finished that high but I'd guess my funny mash schedule was the culprit. It was a huge starter and got lots of O2.

That would work! I don't think you really need to stir that much, a minute or two at each addition or every once in a while should be fine. I would not skim! You want all that goodness in there I've done a two hour heated hop stand, covered. No DMS :rockin:

For true, it's terrifying how many millennials are completely helpless when it comes to basic labor or everyday tasks. Also I sniff airlocks because it's like nothing else you've ever smelled (before homebrewing) and after 11 years its still exciting

I think you can very easily do this method without a pump. Just stir and sit :) On my last IPA I took a two step method and did half the finishing hops at flameout and half at 170F, with a 30 minute step for each. The flavor profile is great, very rounded and complex. This was all mosaic. I...

You can't idolize your grandfather?;)

His voice changes because he's a huge Vader fanboy and he's obviously trying to emulate his late idol

I was thinking the exact same thing...Chewie has always had a bowcaster afaik and like seriously Han never picks it up in the 30+ years they are together?