No fixed plans. Not intent upon arriving.
Beer Recipe of the Week: Raspberry Basil Porter Aged on Palo Santo Wood on Homebrewers Association:
Bryan Selders, former Dogfish Head lead brewer, decided to create his own holiday tradition and came up with the recipe for a raspberry basil porter aged on Palo Santo wood. Cheers!
Mead Recipe of the Week: Sweetness of the Holy Fire on Homebrewers Association:
Byron Burch won over the judges at NHC 2005 with his lime and chile d'Arbol mead he dubbed "The Sweetness of the Holy Fire." The citrus-spice flavors of the lime and chilies balances out the sweetness of the honey.
Adding minerals to reverse osmosis water for a strong stout
A product called Pickle Crisp is calcium chloride and is available were canning supplies are sold. It is intended for human consumption. The same is true for Pickling Lime. Pickling Lime is also known as Slaked Lime or calcium hydroxide. One pickling lime brand is Mrs. Wages.
In the case of using pickling lime, I find that you have to wait and add that mineral after you have doughed in. It is too strong and increases the water pH too high if added only to the water prior to mash in.
Adding minerals to reverse osmosis water for a strong stout
At atmospheric pressure, chalk can only provide up to 55 ppm of HCO3 to water and any attempt to over dose the water with chalk will just add to the sediment at the bottom of the mash tun.
WLP002 VS Fermentis Safale S04
After I read that, I started rehydrating my yeast at 105* +/- a few degrees. Before that, I was rehydrating in the 60-70*F range. I also use Go-Ferm now. Go-Ferm is a yeast nutrient that doesn’t have inorganic nitrogen (DAP). DAP is really harmful to yeast during rehydration, so don’t use any yeast nutrient that contains DAP. As far as I can tell, Go-Ferm is basically Fermaid K without the DAP.
I noticed a difference right away when I switched my procedure. When properly rehydrated, the yeast gets creamy, sticky, and bubbly, just like kraeusen. If you don’t do it right, the yeast wants to drop to the bottom of the container like sludge (I guess that’s all the dead yeast).
Beer Recipe of the Week: Mein Nelson Sauvin on Homebrewers Association:
This recipe for Mein Nelson Sauvin, a hoppy wheat beer, is a sneak peak from Stan Hieronymous' new book For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops.
Cheetahs on the Edge–Director’s Cut by Gregory Wilson:
Cheetahs are the fastest runners on the planet. Combining the resources of National Geographic and the Cincinnati Zoo, and drawing on the skills of an incredible crew, we documented these amazing cats in a way that’s never been done before.
Using a Phantom camera filming at 1200 frames per second while zooming beside a sprinting cheetah, the team captured every nuance of the cat’s movement as it reached top speeds of 60+ miles per hour.
The extraordinary footage that follows is a compilation of multiple runs by five cheetahs during three days of filming.
For more information about cheetah conservation, visit http://www.causeanuproar.com/
Beer Recipe of the Week: Big Basin Amber Ale on Homebrewers Association:
John Palmer offers up this clone of Red Nectar Ale in his book How To Brew. Ambers, one of Palmer's favorite styles, bridge the gap between hops and malt through the creation of a malty-sweet ale with apparent hop flavors and aromas.
The Eastern Sea – “A Lie” by theeasternsea:
Official Music Video for “A Lie” from Plague. Directed by: Brittany Washington