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Unfortunately I do not :(

I did not buy a geotrichum strain, I inocculated the milk with the rind my favorite local brie-style. Admittedly I was rolling the dice on that one! I was not spraying the surface at all. I salted the surface with cheese salt, did not do a brine. I am aging at 55F in a plastic box. I have the...

I'm fairly new to cheese making. I successfully made chevre, and decided to move on to something that has to age. My brie-style has been aging for 5 days at 55F, and the fuzzy white mold is coming along. However, there's one spot that does not have as much mold, and it feels squishy. Is it...

Anyone have a recommendation on where to buy/refill a nitrogen tank? I'm planning to upgrade my keezer to have a nitro tap.

Where would a dry hopped German pils fit in for a competition? Specialty beer? I dry hopped this pilsner with hallertau in the keg and it is damned tasty. My homebrew club has a competition coming up, and I'd like to enter it, but it's slightly hazy and has too much hop aroma for the style.

My aunt has been growing hops for ornamental value for a while, and just now told me about it. She got rhyzomes from a homebrewing friend years ago, and has no idea what varietal they are. There's one type that makes very large cones, and another that makes small cones. The larger cones smelled...

I will ask my LHBS about that next time I buy some. All that said, I'm not sure that the haze has any effect on the quality of the finished beer.

I did, so I really don't understand what went wrong. The starter took off eventually, although it took a while.

I don't mill my own grain, but I've noticed this for a while with golden promise in particular. I don't do an iodine test. I used to, but it seemed to be fully converted after 1 hour of mashing every time, so I quit doing it. I don't think that's it anyway, I got 80% efficiency on this most...

I mash in a cooler too, but fly sparge.

Badly :( it never fermented and the wort got moldy. Had to dump it.

Anytime I brew with golden promise, the vorlauf never clears. By that I mean, it's hazy, not that there are little grain bits in it. However, if I brew with any weyermann malts, the runoff is clear immediately. What could be going on here? My mash pH is always 5.2-5.3, not sure if that matters...

Is this an apple tree, and if so, what kind? I just moved into a new house and discovered this tree in the backyard. Forgive my ignorance, I'm from AZ and am not used to living green plants!:p

Trust me, this water tastes ten fold better than Phoenix water, which tastes like potting soil. Maine water is still superior to the water here, in my opinion. The water reports for Hillsboro seem promising, so I decided to test its limits and brew a kolsch. We'll see how it turns out.

Hello! I am relocating to Hillsboro from Phoenix, where you wouldn't even consider drinking the tap water. How is the water in Hillsboro? In Phoenix, I would go get RO water from a machine. Would be cool to not have to do that anymore!

I love "NEIPAs", but I think they shouldn't be called IPAs at all. I like the idea of "New England Ale." Really, these beers have few of the characteristics of an American IPA or British IPA. Most of the hops are late addition, they're hazy, not as bitter, and include malts/adjuncts that IPAs...

After a tragic incident in which two poppets went down the drain, I bought some new ones. The new ones cause beer to gush out of the beer-out post when CO2 is hooked up. It doesn't matter how much I tighten the post. If I attach the beer line, it doesn't leak anymore. But it's annoying that I...

I'd do it that way if it didn't require lifting the bucket out of the chest freezer. It's hard on my back, so I do it as little as possible.

If you have a fancy conical fermenter with a side port, there's a way to run CO2 in and push a sample out. Same if you're fermenting in a corny keg. If you're using a bucket, I think the best you can do is avoid shaking when opening the lid, keep the beer as covered as possible as you take the...

Interesting! I agree, he should know why he does things. If I recall, no carbonates were added at all, however. I think he just added gypsum and calcium chloride.