[lenphallock]

To be a true CDA it must be brewed in the natural habitat of Big Foot, with ingredients from that area. Within 100 miles of DB Coopers jump site works too.

Trivia: name the only two breweries that operate in a location where it is officially a crime to shoot at Big Foot

Chuckanut, Kulshan...? Maybe. Whatcom county right?


Sent from my iPhone using Tapatalk

[klickitat jim]

To my knowledge only Skamania County has an ordinance criminalizing Shooting at Sasquatch

[69franx]

Ska-mania? Big fans of 90's Ska music? Might Mighty Bosstones, Fishbone, Operation Ivy, etc? 

[klickitat jim]

Ska-mania? Big fans of 90's Ska music? Might Mighty Bosstones, Fishbone, Operation Ivy, etc? 

If that means lots of dental hygiene  and genetic issues, yes

[norcaljp]

Ska-mania? Big fans of 90's Ska music? Might Mighty Bosstones, Fishbone, Operation Ivy, etc? 

I need to go listen to some Op Ivy now. Haven't thought about them in a while.

[69franx]

So good!  Been getting into old school punk/hardcore/ska, etc the last 10 years or so. Really love all of it I can find

[lenphallock]

I guess Backwoods and Walking Man...?


Sent from my iPhone using Tapatalk

[klickitat jim]

Ding ding ding

[JJeffers09]

Columbus is great, no need to track down warrior if you don't have it.

For the water, soft is good as long as you can keep a decent mash ph (5.4-5.5). Try some gypsum CaSO4 for a dry finish. Some say it makes the hops pop as well.

From what I understand depending on how dark he goes, which in the OP not very, you should want a medium-low level of Alkalinity that matters.  Soft water would be bad, and you should want Alkaline levels, I am guessing, what 70-100.  Low end <50 good for pale beers high end >200 good for dark beers.  Isn't that the balance that Palmer is trying to bring out to the average homebrewer with his book on water?

https://www.youtube.com/watch?v=zJj__jEkFUE

[Al Hounos]

Soft water is good because you can always add brewing salts to adjust, whereas you can't take them out of hard water.

It's true that you shouldn't make a dark beer with soft water. You need to add buffering capacity (RA in Palmer-speak) with baking soda to keep the pH from going too low because of the dark malts.

[JJeffers09]

mix hard with RO is what I have seen.

[Al Hounos]

So that it becomes.... soft water?