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Haha, no relation, not sure if thats a good thing or not.....Would be cool to be related, and I'd probably have a lot more money than I do now, but at the same time.......its not very good beer. :) I'm hoping that the name helps me get the loans when I'm ready to open my brewery though :)

I'm one of the Round 6 Brewers: Scott Stroh

I'm in the national Iron Brewer so you can follow it at www.ironbrewer.com :) We're doing a local version also, but not much online for that one, though there is some on our facebook page for our local club if you search for RAZE Brewing on facebook, or there is a link off www.razebrewing.com I...

Thats the only way to fly, if you ask me! I'm actually making an American Chai Stout for Iron Brewer round 6. I'm using the chai concentrate at bottling, but it also has sugars in it, and don't want bottle bombs! :)

haha, actually I haven't. Though I think now i will have to. I was just using science thinking skills :) haha Sounds great! So what I am hearing is it is safe to assume the what they list as "sugar" on a nutrition statement is fermentable sugar?

Hey Guys, I have a question about calculating priming sugar with a tea concentrate. The only sugar granting ingredients in the ingredient list are evaporated cane juice and honey. The nutritional statement says that there are 19g of sugar per serving. So how should I take this into...

hahaha, it was a smart stout.

Very interesting. Full out analytical chemistry research time! :) Sounds like a fun trial to do. Time to borrow titration equipment from the university! I'd eb interested to knwo what is in 5.2 aside from sodium phosphate

A science answer! I LOVE IT! (I'm a chemistry and physics major, so i love the science aspect, and appreciate it in an explanation) Next batch I'll try with all water that does not hit the softener. We'll see how that goes. Why do you say 5.2 does not work as they say it does? I'm not...

Plenty of malt used (15lb in my last batch), crushed on someone's mill who gets 80% regularly so crush was good, batch sparging, stirred lots, so shouldn't have dough balls, sufficient grain=sufficient enzymes, 5.2 should have corrected for pH. I will have to try a new manifold/braid, and...

Hey all,I would like to pick your brain on mash efficiency and water testing a little bit though, if you don't mind. I've been having TERRIBLE efficiency. typically about 50%. On my last batch, i tried some new interventions to try to change what I thought must be the problem. As background, I...

Ok, so I just started rinsing my yeast, and am trying to figure out how to know how much yeast I have. Is there any guidelines for how much yeast is in a compacted layer at the bottom of the storage bottle in my fridge by the volume of the yeast? my LHBS doesn't sell white labs yeast, so I can't...

agreed with other comments. Re-hydrating is ideal, but you'll still get good beer without it. And yes, cool your boots. Give it a few days to let the yeast wake up, get settled, and go to work. If you don't see anything happening after 3-4 days, don't just dump it. At that point, there may...

Another option may be to re-calibrate a digital pH probe. They work by measuring the conductance of the liquid (basically) with some trial to gather data for a base line, you may be able to find a trend in the conductance of gravities. For that matter, you could possible just use an ammeter and...

toss it. Even the "dry" grain is wet. The moisture is in there. Even if it only absorbed 5% moisture, now all your measurements of grain for your recipes is 5% off. +1 for if you wouldn't eat it rite now, then why would you brew with it? Flood water is NO GOOD! Would you use that water that...

It seems like you should be fine mashing with another liquid, here are things you would want to check out, at least the ones I can think of: pH: If it is something like a fruit juice that will be acidic, you may need to find a way to compensate for that so that you keep your mash in an...

so the 30 minutes at 115 is what? Breaking down proteins into amino acids? And what does that do?

What is your resoning for needing a step mash? I am not disagreeing (I honestly do not know which way is best) I just like to know why.

I saw their video with their brew in a bag beer. I'm wanting to take it to the next step and make it work in a sparge. Here is a little bit more detailed description of my plan, if anyone wants to look. http://breweryorbust.blogspot.com/

The caramel is for some sweetness to balance out hops. I'm planning about 30 IBU with primarily Glacier hops (pellets). I think I'm going to pull the 6-row out. I had it in there for safety's sake, but I think I don't need that safety net.