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    Beer concentration market research

    Hey guys, I have an elementary engineering class for which my group is "creating" a small fractional freezing unit. The unit could be used to create ice beer and concentrate juices. We have to do a little market research; however, it is hard to find to statistics for paraphernalia sales so I...
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    Carbonation Options

    I have a 14.5ABV beer that has been sitting in a secondary carboy for 6 months. Will the beer carbonate properly if I add some fresh champagne yeast and sugar or should I just keg it? I would prefer to bottle the beer so that I can stash the bottles for further aging, as opposed to having to tap...
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    Abandoned Keg

    I was brewing at my friend's house yesterday, when I noticed an inconspicuous Anheuser-Bush keg, sitting in a tub, empty. Apparently, he had a party last week and somebody had brought the keg (he actually doesn’t drink). When I asked him why they hadn't returned it, he said that nobody...
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    Importance of preservatives

    I mazed my first mead about 2 months ago. It has attenuated from 1.096 to 1.000 and tastes very green. I plan to secondary it for around 3-4 months and bottle condition for, at least, 6 months. I have read about potassium sorbate, sulfites, fermentation inhibiters and other preservatives, and...
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    Rennet?

    Any cheese enthusiasts in Phoenix, who might know where I can get rennet in the valley? Right now I am using Junket tablets, but I want to get some higher grade stuff. I would also like to try a vegetable based alternative. I know I can buy the stuff online, but if I can get if at a store it...
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    Hop IBU formulas

    OK, so whose hop IBU formula do you guy's use when you are putting a recipe together? I have been using Tinseth, but decided to switch to Rager. The IBUs went up on my beers, apparently my dry stout is going to be "too bitter" since I am over a 1:1 GU:BU ratio. With Tinseth I had 1.040GU 40IBU...
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    Protein Rest?

    I'm going to be brewing my first dry stout soon. I will be using oats and flaked barley for a total of 20% of the grain bill. The question is do I really need a protein rest? The oats and barley are flaked, therefore they are gelatinized. I was wondering what a protein rest would contribute, or...
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    Traditional Kolsch

    Grain Bill: Grain Weight Percentage German Pilsener 7.5lb 94% German Munich 4oz 3% German Wheat 4oz 3% Hops Hop Variety Form AA%...
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    Getting rid of the smell.

    I just racked a German Hefe (AG) that I did two weeks ago. I don't rack hefes but this was the 1st time I used WLP351 (Bavarian Weizen) and the yeast produced some sulphur. It's almost gone so I racked the beer to, hopefully, get the last bit out. I cleaned the glass carboy really well but there...
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    WLP351 Experience

    Just wondering whether anyone has had experience with White Labs WLP351 Bavarian Weizen? It's a platinum yeast strain available July through August. I brewed a German Hefe (AG) about 13 days ago and used the strain because the one vial of WLP300 (my 1st choice, and I have used it before) looked...
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    Deal or no deal?

    Hey, guys! What do you think of this listing? http://phoenix.craigslist.org/for/412738678.html I spoke to the person and am interested in making a deal with him. I'm planning on putting a kegerator together and stumbled upon the listing. I was really looking for a deal on a CO2 tank, but think...
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    Very Old Yeast

    So I was at my LHBS yesterday and I asked whether they had a pack of Wyeast Roeselare. The owner asked his employee to look for a pack in the back of the fridge and give it to me, if they had one. I was pleasantly surprised but then found out the pack was very old, but I wouldn't turn down an...
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    You Call This Pumpkin Ale?

    Warning, rant! I bought some Harvest Moon pumpkin ale (Blue Moon) and was terribly disappointed. I almost felt ripped-off, kinda want my money back. Don't get me wrong, I'm a big fan of good pumpkin ale (brewing one next week) but this was not up to par. The main thing is the spices were not...
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