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- May 6, 2013
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Dont have to work till one tomorrow! Having some late night coffee.
Planted my first hop rhizomes this past weekend as well hoping they will do well. Its 30s at night here this week so I employ this make shift greenhouse every year and it works great. I grow tomatoes, chilis and herbs to cook with. View attachment 199551
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Just found out a friend of mine I hadn't seen in a couple years killed himself last night. Drinking my Arrogant Bastard clone, raising a glass, and tipping a little bit.
That is why they make you sign a lease, it should be weasel proof
Day 3 no beer. I want a beer
Just found out a friend of mine I hadn't seen in a couple years killed himself last night. Drinking my Arrogant Bastard clone, raising a glass, and tipping a little bit.
Go crazy?
Golf course in town is offering 18 holes and a cart for $10 all day tomorrow... I think I'm coming down with something... Tomorrow may be a sick day
Coff....coff
No TV and no Beer makes DC something something...
I may have overimbibed a little last night, you are welcome to some of the off feeling I have this morning if you want.
Nice little greenhouse system there! Are you going to run the hops up some stakes, strings or what? That's what I'm trying to decide. I have a wooden arbor that was used in my daughter's wedding, about a year and a half ago. She got a house last Fall and may want it. But she's a procrastinator. I have a metal one that would be a pain to move...rather not, if I don't have to.
Finished my Nugget Nectar...should be asleep already!
I got plenty to drink and enjoy. Gotta lose some of this gut. I'll have some Friday. Some strong stuff
I thought you could use 88% lactic. Glad you're asking because I always thought that was okay with any beer.Quick question for the group. I need to order acid to lower my mash ph when needed and I thought this was lactic acid, but someone mentioned to use 10% phosphoric acid if you arent making a sour. Is this true or can you use the 88% lactic acid in any beers?
I found that I was drinking every single night so i opted to go dry this week. The exception has been two sips yesterday because I lost a tank of gas to a leaky keg and had to transfer (now I am paranoid that it tastes funny) and then this morning I took a quick sip of an IPA. The rest is in the fridge for tomorrow.I'm good with being hangover free
Im this till the weekend. So much beer at my house and i cant touch it
Good. Beer on Fridays is always a great idea.
I've had over 1,500 beers in the last year and a half. Whereas prior to that, I probably drank 30/year. I've been the same weight (+3-4 lbs.) for the last 6-7 years.
So long as your diet is in-check, beer won't do **** to you unless you're drinking 12+ a night. One can run their ass into the ground or lift as much as they want but keep eating cheeseburgers/chinese food/pizza, etc. and they'll look the same - possibly even fatter.
Good luck. It's gotta be tough, I bet.
I'll have a beer or four for you today.
Water. On my way to my second interview.
I thought you could use 88% lactic. Glad you're asking because I always thought that was okay with any beer.
If you're getting the same forecast that we have for tomorrow, you'll be doing this
http://youtu.be/t3lshY4PwI4
Coffee waiting for day three of training to start.
Im pretty sure you can use it for any beer, but just want to make certain after I read that comment.
I read the same thing and my LHBS recommended phosphoric acid as well. That's what I've been using.
Quick question for the group. I need to order acid to lower my mash ph when needed and I thought this was lactic acid, but someone mentioned to use 10% phosphoric acid if you arent making a sour. Is this true or can you use the 88% lactic acid in any beers?
I'll use Lactic acid. Just do not use too much to drop the pH low enough for the beer to be sour. Phosphoric could work and you probably can use less of it to get to the same point.
Bru'n water says I need to use about 10 times more phosphoric acid to drop the ph from 5.6 to 5.2 since it is only 10%, compared to lactic acid which is 88%. I ordered both so I can use lactic acid in sours, but glad I heard I can use phosphoric as well. How much lactic acid would you recommend for brewing a sour? (I like sours really sour) And is it added to the mash or to the boil? Thanks for the help DC!
Hey, I make mediocre beer.Thanks for clarifying. It's always a plus to hear feedback from someone who I know makes fantastic beers. Thanks man! :rockin:
That was an awesome concert! I used to listen to them years ago, got free tickets to stand in the pit and had to take them. It was an epic show and so much energy.Yup... I'll prolly be working then...
Going to see the killers at the sands casino tonight in Bethlehem... Should be awesome
Yuck. Feel better. Hey remember my PM? We good?Apple juice.
Day two of whatever this crap is that I caught. Haven't been able to keep anything down. Hopefully the apple juice stays down along with the one cracker I forced myself to eat.
Hey, I make mediocre beer.
That was an awesome concert! I used to listen to them years ago, got free tickets to stand in the pit and had to take them. It was an epic show and so much energy.
Oh its gonna be a great show- saw them last year at MSG with 18,000+ and now im seeing them tonight with a lil over 3k in attendance... im prett stoked
my GF is a huge killers fan and ive been able to get her tickets for her past 2 birthdays
Good. Beer on Fridays is always a great idea.
I've had over 1,500 beers in the last year and a half. Whereas prior to that, I probably drank 30/year. I've been the same weight (+3-4 lbs.) for the last 6-7 years.
So long as your diet is in-check, beer won't do **** to you unless you're drinking 12+ a night. One can run their ass into the ground or lift as much as they want but keep eating cheeseburgers/chinese food/pizza, etc. and they'll look the same - possibly even fatter.
Phosophoric is more flavor neutral. I typically opt for addition of calcium instead of acid, but that's because of my water source and style preferences. When I do have to use acid I use lactic. Lactic is more traditional anyway, and while you obviously don't want sour (unless you do) that slight trace adds complexity IMHO
I didnt know the percentage of the phosphoric. I deal with higher, eat you skin, concentrations. Usually you get tartness if the pH slips below 4. Of course lower the more sour. It doesnt matter when you add it. If you want to sour it i say the boil not the mash. Might mess up the enzyme. Lactic wont boil off because its boil point is above water boiling point. You have to research how much. I havent used lactic acid yet in my brews but going to start usind acid malt in my beers.
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