Recent content by Bobby_M

I'll be the first to admit that we can't really compete on price with shipping to the West Coast on ingredients especially when Morebeer has a CA warehouse.

I've made an effort to participate here as a homebrewer more than anything else and selling really isn't my thing. Here's a bit more of a comprehensive list: Weyermann BestMalz Avangard Briess Rahr Crisp Simpsons Muntons Dingeman's Malt/Grain is always going to be the shipping go/no go for...

I'm sure you're all seeing systematic closing of many of your local homebrew supply stores recently (if not a year or two ago). The ripples of homebrewing shrinkage are even being felt via some larger mailorder houses like High Gravity and Northern Brewer deciding to close their walk in stores...

Don't get me wrong, I'm not leaning on BJCP as the end all authority, an outdated version no less. They've even explicitely said that while it was once a good example, they're commercializing and making it cheaper with adjuncts etc, which is probably why Negro Modelo was stripped as a commercial...

The minor error in the original plan is that recirculating mash liquor/wort back over the grain is not technically a sparge. That's to say, you pick up no new sugar when the gravity of the liquid passing the grain is already at equilibrium. The efficiency gain of a sparge relies on dilution and...

It's hard to see for sure but it looks like it's coming from where the threaded base of the post is welded to the keg body. In other words, nothing to do with any gaskets. You might want to cut some of that rubber away from the post so you can see what's going on.

This is from the 2008 version of BJCP guidelines..

It was on the bjcp guidelines as a Vienna for a while and honestly it wouldn't score well as a Dunkel based on memory but I need to revisit modelo as I haven't had it since cozumel 2008.

He said the advantage of clear wort is that the beer clears faster. I don't think that's a fact. That's all. It hasn't been my experience and there were some controlled split batch comparisons that show the opposite to be true.

You're conflating clear wort with clear beer and they are not the same thing. Not only that, there's some convincing experimentation that shows a slightly more turbid wort will clear faster. Brulosophy replicated it a few times and almost all of the higher trub attenuated a little more and...

I'm not sure why you felt the need to pasteurise. You had likely a tasty sweet wine there and should have just enjoyed it. You'll do better next time with staggered nutrient additions and don't forget to shake in some oxygen at first yeast pitch.

Negro Modelo is a Vienna Lager. "Dark Lager" is a pretty wide brush stroke to write off in my opinion. It's relatively neutral with a bit of toasted character, not anything like roasty or overly malty.

Hot PBW will get rid of any organic soil still in there but you'll need to repassivate to be sure there's no rust. 1 pound of citric acid in one gallon of water, heat to 150f and recirculate it through the chiller for 2 hours. Rinse with hot water. Blow it out with compressed air and leave it...

Anyone would definitely be nuts to START a store now. The only reason I'm able to continue to operate relatively profitably is that: 1. I started 10 years ago and learned from all my mistakes when it didn't hurt as much. 2. Diversification; equipment manufacturing, online sales, in house TIG...

That is the stem/handle/yolk of an economy chrome plated brass faucet and yes the chrome is coming off. Replace with an Intertap and never look back.