Recent content by CoastalCowboy

Some of you folks have, no doubt, seen the following: To brewe beer. x. quarters malte. lj. quarters wheet ij. quarters ootos xl. ll weight of hoppys. To make lx barrell[es] of sengyll beer It comes from a miscellany written some time before 1520 or so. I first came across it in 1995, and my...

Okay, dusting off my tools, I also dusted off and tweaked my old water calculator. It's an excel spreadsheet that does all the calculations. I don't have web space to host it, but I'd be happy to send it along to anyone who would like to take a look a it. I have no doubt that other such...

Please forgive me for not thinking as you think and not brewing as you brew.

Now I understand. It's not good for me to look at DIY plans in the middle of the night.

The reason I ask is that, for nutrient-rich fluid handling, I'm used to using tygon in the labs I've worked in, while rubber is considered to be too prone to colonization and too difficult to adequately clean. Of course, since I work in molecular biology and with cell culture, the standards of...

What you propose would be a great idea, if I didn't have to, on a moment's notice, hop off to Paige from time to time to help for days to a week with some properties my landlord owns (he gives me a break on the rent). Unfortunately, I need a "fire and forget" system for fermentation. (I can do...

"It's not a bug, it's a feature!" That's the classic coder's cop-out, I'm afraid. There is a very practical reason to keep a hierarchy of batches under recipes--that's how I think. It's a habit derived from decades of laboratory work, where the protocol stands alone, and then individual...

There's a place in Lafayette, Indiana, McCord's Candies, that still dispenses sodas that way, even their Coca Cola is squirts of syrup followed by soda water.

Was there a reason that rubber was used for the outer tube and not tygon?

I pronounce it "for-lawf", took several years of German, and my fiancee was raised speaking Plattdeutsch (Alsaesisch) as her first language.

Does either of these allow separate batches "under" a recipe? That's a feature I really like. I'm going through BeerSmith trial version, right now and will then give a go on the trial version of BeerToolsPro.

Thank you. I started this hobby when SUDS was the big thing. It has let me limp along, but it's nice to know I can get something that I can use "as is".

Fermentables Pale Ale 14.75 lbs Crystal, 30L 2 lbs Brown 4.25 lbs Sugar dark molasses 1 lb Hops Golding 27 HBU Yeasts Wyeast Scottish Ale (#1597) Wyeast Irish Ale (#1084) Bring 5.25 gallons water to 173°F and add malts quickly. Adjust mash pH to 5.3 if needed. Bring mash to 153°F...

It looks like brewing software has improved since the last time I looked. Used to be that infusion and decoction were the only methods they supported. Is there anything around that supports a "reheat kettle mash" (my made-up term). This is a kettle mash that is periodically reheated, if...

Drowsy Duck Bryan Maloney Style: 15B Robust Porter Recipe Type: Full Mash Ingredients: Fermentables 6.75 lbs Pale Ale Maris Otter, Hugh Baird 12 oz Caramel Malt 30L 2-Row, Breiss 2.25 lbs Brown Malt, Hugh Baird 1.5 lbs Brown Sugar, Dark Typical OG 1.057 Typical FG 1.014 Hops...