Brewcommune

I'm reviving this old thread to see where everyone has landed on pH meters. Is there a consensus meter that one should buy? What has a few years shown for those who purchased the previously mentioned meters? That I can spend money foolishly, because I have had a pH meter for several years now and h...

Please let the forum know if you are coming or not coming to brew day or the monthly meetings. It is important we have a head count for the venues that are hosting us. FYI I recommend posting a poll regarding attendance as was often done last year. I, for example, didn't respond to the post just to...

Sadly, I just got this from Jim: "Sadly I have to announce that Unrestricted will be going out of business and closing the doors at the end of May. Thanks to all of you who have supported the store over the last year. For the rest of the month we will have all equipment on sale for 35% off and ...

BrewMasterBrad wrote:That's a lot of hops. Not sure if I can handle that much Citra juiciness.

Looking forward to it, but Citra is not exactly my favorite hop as well...

I'm sure I'll still prefer it to about ~95% of the beers at the fest though

Congrats!

The last few batches I've been fermenting under pressure. That's been awesome. The beer is already naturally carbonated when it goes into the keg. Since I cold crash before kegging it's pretty much ready to drink as quickly as I can get the keg into the kegerator. Are there any advantages to fermen...

I generally don't ever do the "shake" method. I've read that some of the compounds in beer foam only form once, and that the shake method can cause you to have major head retention issues. That said, I will usually set at 30-40 psi for 24 hours (completely un-agitated), then just set at se...

Lo and behold, I will make an appearance tonight... Jess & I will probably be there a bit early...

I have a Belma/Simcoe IPA that I'll be bringing, that I don't like very much and need tasting notes on.

At the moment it looks like I won't be on travel and won't have the kids that day. So pencil me in... (Not pen, I don't want to get ahead of myself!)

Yes, Brad it is. I'll deliver them tonight. I'm actually going to use the fermenter kit now. Found a smaller keg and it will work with my setup. If I didn't already have two kegs to ferment in already, I would take you up on this offer. For anyone else in the club that is still fermenting in plasti...

Found this and thought it was very interesting. Essentially the old idea that whirlpool and dry hop additions don't add bitterness is completely false. It doesn't add bitterness due to isomerized alpha acids, but rather due to inherent oxidized compounds in the hops themselves, which are very bitter...

I normally do the ramp as quickly as my equipment allows (~2 days), and typically I'm doing it based on visible activity (bubbles slowing down or nearly stopping) rather than SG measurements as I don't like touching it once it's in the fermenter. If you do a 5-day ramp, I'd start today. If you do a ...

Generally you don't need to worry about over-attenuation in that sense. Your yeast will do what they do and stop when they're done. They won't keep eating sugars beyond their "limit" just due to temperature. And frankly, if temp was an issue, it would be warming it up that would make it wo...

It was a great time last year, and as beer festivals go, one of the more well-organized and worthwhile beer festivals I've attended.

Unfortunately, I can't make this one, but highly recommend anyone that didn't make it last year to participate (if we pour) or to merely attend if we don't. Good times.

Sure... I'll take half a sack.