Recent content by Zabuza

That’s a good idea. No damage to the wall, either. They don’t lose grip if they get wet after you mount them? So long as you mount them dry, they’re good for a while?

I have a standard horizontal chest freezer, a whirlpool, that I’ve outfitted with an external thermometer to make it a fridge...you know the setup. I was wondering how to mount a secondary regulator to one of the inside walls of the fridge without hitting the cooling coils that are in said...

When you advocated waiting without messing with it, I thought you were saying to wait without pitching Brett. I was advocating pitching Brett in the first place because it cleans up pedio...I know pedio doesn't clean up its own sick, which is why I was asking why I should wait without pitching...

Yeah, I'm toying with the idea. The thing is, I think it might be pretty beneficial to use brett to clean it up from an educational standpoint - if the slime disappears, it'll confirm it was a pedio damno infection which will be good for me to be able to identify in the future. Additionally...

True, but I could always keg it and add Brett to the keg, right? Then I'd just have to keep track of the kegs and my fermenter wouldn't be tied up for weeks/months

So I made a mild ale last week and I've taken some samples and it tastes very, very slimy. Like a slick down the back of your throat that makes you want to gag slimy. Everything else is fine - the malt flavor is there, the hops minimal, exactly like the mild I've brewed dozens of times before...

Good stuff, thanks!

Once I rack off of primary, a lot of the ale yeast will be left behind. Adding Roeselare in secondary allows me to super-concentrate the amount of souring bacteria that will be in that liquid, and maximize the contact time with that concentration. You think pitching earlier and ending up...

So I've decided I didn't add enough Roeselare blend in my most recent 10 gallon batch. I pitched one smack pack (oddly enough, I found a couple threads advocating underpitching) and one of those new purepitch containers of california ale WLP 001 in 1.063 wort. This would be underpitching a...

Thanks for the replies! I'm aware hoppy beers don't store well for long, but I was simply curious as to which conditioning method people thought would be (minimally) better. I think I'll do as brewguyver suggested and basically run my own experiment (do some at fridge temps, some at cellar...

Usually you don't want to condition hop flavors - you want to drink them as quickly as possible because they start to degrade instantaneously. As far as I understand it, this is the theory behind things like Stone's Enjoy By and other such beers. As time goes on, the alpha acids break down and...

I recently brewed a batch of american IPA. I want to prevent hop flavor (as distinct from pure bitterness) degradation as much as possible. This may be something some of you have already thought of, so I thought I'd ask if you've tried it or it sounds good. Simply put, it's the question in...

So I was lucky enough to get a personalized your set up with some of the brewmasters and executives at St. Arnold's brewery here in Houston and I was wondering if you guys could give some advice about what questions I should ask. I'm basically a homebrewer that has bought a nice pilot...

So I was lucky enough to get a personalized your set up with some of the brewmasters and executives at St. Arnold's brewery here in Houston and I was wondering if you guys could give some advice about what questions I should ask. I'm basically a homebrewer that has bought a nice pilot...

It was a two part question, but it was indeed about the same mead. I used raspberries because, well, that's sorta what my niece is into at the moment (they're here favorite fruit). Ok, so it definitely looks like I need to sorbate and campden this when appropriate so it's still good in 20...