MoreBeer has some checklist sheets.
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I could have drank a pint of the wort!I made a Pennsylvania Dutch Alt on Friday. 100% "Pennsylvania Dutch" malt (munich-ish) from Deer Creek Malthouse in PA. Bittered with magnum and tetnang for flavor. Fermenting with American ale yeast.
That sounds great.
Good to know!The only thing about malt extract for starters that is important is to use unhopped extracts.Say what?
I'm just curious because starter instructions I've seen from older books called for hops, presumably to ward off bacteria. I just assumed that was abandoned due to the cost and the fact that good sanitation made it unnecessary.
Now the thinking is hop resins can prohibit cell budding to some point.
Hrm...Grain silos are also dangerous places. Never walk on grain, you can get sucked under and killed.
Are wort boil vapors bad for you?
1.) I don't know but I stuck my head in a bunch of C02 and nearly died
2.) I don't know but ethanol is bad for you
3.) I don't know but I almost fell into a vat of whiskey
4.) I don't know but I cooked beef in cheap wine and almost seared my face off