Recent Posts

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The Pub / Re: Good NHC Plane Book?
« Last post by majorvices on Today at 01:52:01 PM »
Yes, the malt book was a good read. Not sure why you would want to skip it. Unless you don't use malt? ;)
The Pub / Re: AHA Forum App?
« Last post by majorvices on Today at 01:49:58 PM »
I don't have a suggestion nor can I write apps, but I do agree that Tapatalk has turned into total garbage. I almost never use it.
A buddy of mine brewed something recently from old ingredients I had - some 6 month old LME, >1year old DME, some old coriander, etc. He used new yeast and new hops and it was okay. Not sure what the style was, but it was definitely beer. I am quite sure it wouldn't have won any awards - even for creativity. But it was drinkable in small amounts.
Homebrew Competitions / Re: NHC Final Round Sign Up
« Last post by Janis on Today at 01:33:39 PM »
Hi all,

If you are willing to steward, then please sign up as a steward.  If you are willing to judge, then please sign up to judge.  If you are told you will not be needed to judge, then you can always offer your services to steward.

Thanks for volunteering!

Yeast and Fermentation / Re: Sulphurous / Egg Smell In Starter
« Last post by S. cerevisiae on Today at 01:24:46 PM »
Mark, do you know of any biology behind why weisse/wit strains tend to pump out a lot of sulfur compared to other S. cerevisiae strains? To me, they're worse than many lager strains with the H2S production.

The jury is still out on whether or not strains such as W-68 (Wyeast 3068) are truly S. cerevisiae or if they belong to their own Saccharomyces species.  On one hand, W-68 top crops like a domesticated yeast, and shares many genetic markers with S. cerevisiae.  On the other hand, it produces flavors and aroma compounds that are more common with non-S. cerevisiae yeast strains. This weirdness is not without precedence.  If you view the graph on page 1617 of the following publication:, you will see that the Duvel strain that Wyeast sells (GSY161 in the paper) groups with NCYC 361, which is a Saccharomyces diastaticus strain.
All Grain Brewing / Re: Does anyone filter after a BIAB mash?
« Last post by beersk on Today at 01:11:55 PM »
The Aussies swear by it. I'm beginning to think they just have terrible palates down under.
Kegging and Bottling / Chilling makes my beer flat!
« Last post by mdsterken on Today at 01:01:22 PM »
I recently brewed an IPA (5 gallons--all grain). It fermented for 3 weeks, then I added 2/3 cup of cane sugar to the fermenter and bottled the beer--a technique I have done consistently for the past 2 years with great results.  The bottles have been conditioning at 70-72 degrees for over one month.  When I open the bottles at room temp they are perfectly carbonated (even arguably over-carbonated).  However, when I chill them to 40 degrees they become either completely flat or only effervescent.  What is going on?  How can I serve COLD beer that isn't flat?
Pimp My System / Re: New base for my Schmidling Malt Mill
« Last post by beersk on Today at 01:00:34 PM »
Very nice work, Mark. And thanks for saying the full phrase "anal retentive". I always get a little weirded out when people say, "I'm anal"...uhhhhh okay.
Well,  do I need a new post to advertise "Free bags of 10 year old hops, just pay shipping once you receive them"

Cascade, Willamette, Tettnanger, Northern Brewer Leaf, and Kent Goldiness (UK).
General Homebrew Discussion / Re: I received a bunch 10 year old hops
« Last post by Brewcula on Today at 12:47:17 PM »
If the LME is as old as the hops I would throw it away. LME doesn't have a very good shelf life.

 :'(  What a shame.  There are 15 delicious gallons of potential beer wasted.
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