Recent content by mavandeh

You might be able to get some in Chicago if you see somebody doing a group buy. I don't know how frequent group buys are in the cities. A 12 hour drive two ways might offset the cost of just buying a sack when it's available at northern brewer unless you plan a Chicago vacation around it...

TL;DR up front: Would adding a porridge made with a good source of starch, say rice flour, and adding to the secondary after cooling provide some starch without adding much more than staling accelerators (oxygen)? I'm in a rather specific situation and this is one of the things I've considered...

BIAB method: I used 8lb pils, 2lb aromatic, 1lb wheat (not flaked, not torrified, didn't do a cereal mash). 90 min boil, .25 citra @ 60, .75 citra at 10 with irish moss, and 1 oz at flameout. I know it's american and not noble, that was intentional. I pitched a smack pack straight in after...

Sorry if i'm resurrecting an old thread, but I pitched 3711 at 67 and it threw tons of fusels, my saison smells like nail polish remover. Maybe I should pitch lower next time?

Upgrade to stainless. It will put your mind at ease. :)

You're right about the subjectivity. Also, the carboy has a wider diameter than that of a glass or hydrometer jar, more color compounds to diffract/absorb the wavelengths that I've perceived to disappear. However, comparing the light copper color that I saw before in my carboy to the dark amber...

You need some sort of base malt with diastatic power or your mash will just turn out to be burnt-grain-water with no sugar. Rule of thumb is that munich/vienna malt have enough diastatic power to convert their own sugars, but will not convert much else. The darker the roast from there, the...

Hey gang, I made 3 gallons of a 2-row smash and decided to rack it off of dry hops that I put in the primary. In the secondary it turned from a pale 4 SRM to the color of a brown ale. What could cause this? There's a lot of headspace in my secondary (3 gallons into a 5 gallon carboy) so maybe...

At least keep it to high alpha hops and a short contact time. You can put them in the secondary with a sanitized hop bag and hang it from the bung with a long string of dental floss with a weight tied to the bag. Just use any stainless fittings you already use to brew like a fishing weight.

That is going to be a hop bomb. Are you using a recipe calculator like beersmith? That will always put you in the ballpark, but once you're there you'll have to brew it several times to get it to your tastes and hammer out the kinks. Good luck!

That's an insane amount of hops to dry hop with. It may end up tasting like vegetable matter, and it definitely will be very hazy.

Are those 1 or 2 dram vials and 16mm tube racks? Dram vials are quite a bit cheaper than culture tubes, and made of the same borosilicate glass. I was wondering how big of a rack I would need to caddy them. Edit: Just read about the vials, but still wondering about the racks... Edit2: Figured...

Congrats man! I'm wearing my Square Kegs shirt right now. Wish I got tickets in time... :mug:

I am Papazianing. :tank: Here's that bread I was referring to: http://i.imgur.com/RbHPAg2.jpg Something to do with that extra maris otter and spent grain.

I have been brewing for a long time, but I think this question really belongs here. I recently switched sanitizers to Star San because it is supposedly a no rinse sanitizer. Today I took a cup and a half of beer wort out of my primary with a thief that had been well sanitized (and dried) and...