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I keep mine in the basement. Temp is pretty stable at 65-68 degrees.

Yeah and not that long ago...

On that, I smell a consent decree coming...

I should have clarified that in my initial response I was not referring to teeth when I suggested testing the cleaning qualities. Sorry for any confusion that may have caused.

Couldn't that result in an unpleasant experience?

I wasn't going to ask how the OP managed to have two unmarked substances in the brewery. I went with benefit of the doubt.

I think I'd use the "cleans better test" VS the "taste test" Also, my PBW has a coarser/different texture than dextrose.

"West Coast Hero" by Revolution. Not sure how long this has been out, it's a limited release, but I find it delicious! Wonderful hop aroma and taste. If you're not into "hoppy" you probably will not like this one. I personally am heading to the store to find more, more I tell ya!

Welcome

I don't need any glasses but if anybody has any of the rare foil hats let me know. Apparently they can be used for other events as well.

Those stinger-equipped guys are especially fond of wort I have discovered, especially the variety that come out late summer. But such is the life of a brewer who has been banned from the kitchen for the past thirty years.

We use t-bolt clamps on any fitting below the waterline on our boat, actually most all of the clamps are T-bolt.. They are secure, no rust and maintain roundness. Downside: the smallest I have seen is about 1.25" ID, you need a wrench to install and remove and they are pricey. While they could...

You will pickup a fair amount of bitter with a 20 and a 15 minute addition and with 15 minutes of boil you won't get much aroma of the Mosaic. I'd be inclined to stick to 1 oz Chinook for 60, 2 oz Cascade at 2 min and save the Mosaic for whirlpool (170 degrees) for 10 after flameout, or...

That's a cool story. You loose visibility to some of the little stories like that when the big companies and the accountants come in.

PBR, in a can. I don't think I've had one in forty years and I wanted to reflect on how it was.

Did it ever settle or does it dry out first?

Would high protein do that? Otherwise you say you used the same procedure as all your other brews, but something is different. What is it?

Or distilled water if you can get it.

NM, I see this is ancient...

Absolutely agree with that. Many of the store bottles have the rib that the capper holds onto located higher (too high) on the neck.