Recent content by KDM

Hah, good for you! I started about the same time as you, brewed 4 batches, quit for the summer (I live in an antique house and it gets f-ing HOT here). One of those batches, a double bock, came out pretty good but the others are lackluster at best . . . and as you say, just because I made it...

Good points all, so far. Do I enjoy the process or not, that's good question? May also be that I'm getting off-flavors or other artifacts of a job less than perfectly done. In any case, I'm not totally happy, so maybe a little discussion will clear up why not?

1. Not sure if all this is destined to be my new hobby, sure is a lot of work. I mean, sure is a lot of cleaning. Clean, clean, clean. Goddamit, I didn't stay a bachelor all my life because I like to clean stuff, y' know . . . although I must admit my kitchen has certainly benefitted from it...

It's 'Oxi Clean', not 'Oxy Clean'. Not that it matters a lot, but I found it interesting I never noticed when it was pointed out on another thread.

:) I love this site! Just ordered a Northern Brewer catalog, thanks all. I've ordered stuff from Forrest too, since I'm even more fond of Austin than HBT, and I continue to support my LHBS as much as they will allow me to. They're limited in inventory, and badly overdo the K.I.S.S. principle...

I like Midwest because they actually have a print catalog. As in made of paper, like a book. Not an e-book, but an OLD book with pages and covers and stuff. They not only offer a paper print hard copy catalog, but it's a pretty darn good one with lots of explanations and information. You can sit...

Midwest Supplies. If there's a better way to go, then life is sweet indeed. :fro:

I'm still having trouble getting my head wrapped around all this, but I can say that carmelization isn't what happens to extract in the boil; it's Maillard reactions you're thinking of. For some strange reason Maillard reactions fascinate me. :drunk:

How 'bout that, I was just thinking about this very thing this morning. After reviewing Palmer's book, I'm still feeling out to lunch on a couple things: 1. How much of the extract should be added initially or reserved for later? I see no mention of quantities. 2. I see no mention of DME...

Ribbing or no ribbing, everyone who helps others appreciates it when n00bs do their homework before asking a flurry of questions. I read all the stickies I could find here (they're really chock full of great information), started in on a book, and used Google and the HBT search function as best...

At the risk of sounding like a grouch, I don't know how you veterans stand monitoring the n00b traffic around here. I mean, someone just posted a new thread asking what Mr Beer is? If I had to reply, I'd ask gee, whaddya suppose GOOGLE is...?! But then, like y'all, I monitor a forum...

My $0.02: Don't use a bucket for fermenting, get a 6.5 Gal. PET Better Bottle. Why? So you can SEE the show inside! Man, I wouldn't have missed it for worlds. I hear you can always tell a n00b homebrewer . . . there's a stool next to the fermenter. :)

Well, at least you kicked its ass, instead of the other way around . . . like what happened to me. :drunk: < - - - Yeah, that's my nemesis right there. The SOB. :o

Isn't Starsan an acid that'll do the same thing? I use it in a Vinator before bottling...

Hmmm, I want to remove painted-on labels from Stone IPA bottles. Starsan, eh?