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Member since 22 July 2013 | Blog


  • SPORTS MOMENT: Zeke's 85 yarder
  • COLLEGE FOOTBALL PLAYER: 2014 - Evan Spencer
  • NFL TEAM: Chiefs
  • MLB TEAM: Reds

Recent Activity

Comment 03 Oct 2015

To everyone panicking right now:

Comment 02 Oct 2015

I can vouch for Advil PM. It will knock you out. Use it infrequently though... or your body will acclimate.

Comment 23 Sep 2015

That place is pretty cool. They also make pretty good beer.

The reason I like to brew at home is you don't have to drive home afterwards. This is important because of rule #3: Drink beer while you're brewing.

Comment 23 Sep 2015

What I like about fermenting in 6 or 6.5 gallon glass carboys, is that you can watch the fermentation process. It's pretty cool. The yeast really put on a show.

Comment 23 Sep 2015

How to Brew is an excellent book.  It is the one that got me started out.

It's a shame people give it up after only a batch or two. They obviously didn't get good instructions. There's only two items of concern that, if addressed, will insure you a quality beer every time,

#1 is sanitation. Not like a doctor going into surgery. But you do need to be reasonably clean. Make sure every piece of equipment that comes into contact with your product (after the boil) has been immersed in a no-rinse sanitizer like Iodophor or Star San. Don't use bleach. Chlorine is detrimental to beer quality.

#2 is temp control. For ales, pitch your yeast into wort that is 64 - 68 degrees. Keep it there for at least 3 days. When your airlock is vigorously bubbling on day three or four, it's safe to let it climb to 70 or 72. This helps keep the yeast in suspension and drives the finish.

You follow these two suggestions, you'll make great beer every time. Unless you have a bad recipe. For recipes, I recommend 'Brewing Classic Styles' by Jamil Zainasheff and John Palmer. There's an award-winning recipe for every style of beer.

Comment 23 Sep 2015

Yes the warmest place. Mid to upper 70's is fine. The thing about bottle conditioning is, you want the beer to be warm so the liquid molecules are 'busy' helping the yeast stay up in suspension. They'll bump into more dextrose that way, and produce co2 at a faster rate. You're past the stage where low fermentation temperatures are critical, so it won't have an effect on your beer, as long as it's just a week or so.

Comment 23 Sep 2015

Sounds like you're good to go!

Comment 22 Sep 2015

Your SG should drop during fermentation. You are measuring the thickness of the wort/beer, or the alcohol POTENTIAL. You're not measuring alcohol. You did a hefe so your starting gravity was probably 1.048 -ish. Measure again when you think the beer is finished, and if it is 1.010 or so, it's ready.  Here's the formula (simplified):

OG minus FG times 131.25 = ABV

1.048 minus 1.010 = .038 times 131.25 = 4.98% ABV

Comment 22 Sep 2015

Slumlord, meads are easy to make and delicious. With all the fruit trees you have, you might try a melomel (fruit mead). Just make sure you give plenty of yeast nutrient to the honey must, the yeast will really appreciate it, and so will your mead. Honey is comprised of very complex sugars that are difficult for the yeast to metabolize. Complicating things, is honey has no free-amino nitrogen for the yeast, unlike beer wort or fruit musts. Add some DAP (diammonium Phosphate, your local brewshop will have it, it's cheap) when blending your yeast and you'll be dandy.

On your Hefe, you may not need two full weeks to carbonate. Keep your bottles in the warmest place in your house, and try one after about 5 days. Most strains of hefe yeasts are low flocculators which means you'll have plenty of yeast in the bottles. (that's why most wheat style beers are cloudy... it's the yeast) It should chew through the priming sugars and produce co2 fairly fast.

Congrats on your first brew and welcome to the obsession.


Comment 22 Sep 2015

Corny kegs are perfect for homebrew. Easy to clean, parts are available and affordable, and you can be drinking carbonated beer just three hours out of the fermenter, if you do it right. They are excellent for lagering.

Comment 22 Sep 2015
Buy oxigenated caps. 

Actually, they are oxygen absorbing caps. Oxygen is the enemy of good beer. The only time it is an essential ingredient is during the lag phase of fermentation. You aerate just before pitching, and after that, o2 is like... Michigan. 

Comment 22 Sep 2015

It's pretty good now, but I wouldn't mind seeing it go to 8 teams. One extra game for the 2 who make the Championship.

Comment 22 Sep 2015

Amazing that so many people are questioning the coaching. Some people even called for Tim Beck to be demoted/fired/neutered this week. 

Last year at this time we already had a loss and we were questioning both the offense AND the defense. Hell Penn St gave us all we could handle last year... and that was more than halfway through the season. People were calling Herman everything in the book... and questioning if he was as smart as advertised.

Calm down and trust the coaches.

Comment 20 Sep 2015

 it hasn't been done by a team in a couple decades

bama 2011, 2012 

Comment 20 Sep 2015

This year's learning curve also appears to be the OL. Inconsistency up front leads to turnovers. We can criticize QB performance and the play-calling all day, but in the end if the OL doesn't execute it doesn't matter, because that will create problems across the board. There is a reason we had 5 turnovers today. The underlying cause was uncertainty and a lack of confidence in the trenches.

Thank God for the Silver Bullets.