Category: Delicious Bookmarks

NHC Brew Letdown

I learn from every batch that I make. Even if it’s something as little as making a small process improvement, every batch of beer builds upon the next. It’s a never ending process of improvement. The key is to “never give up” and continually strive to make better beer. I made better beer this year than I did a few years ago and I will continue to strive to make better beer. 😎

Hop absorption rates?

I go on the assumption that 1 oz. of whole hops absorbs 12 oz. of wort.  That seems to be pretty accurate for me. — Denny Conn

AHA joke thread

So two jumper cables walk into a bar.
Bartender says, “You guys better not start anything in here.”

AHA joke thread

A sandwich walks in to a bar.  The bartender says, “Oh, we don’t serve food here”.

Edits Quarterly × Ian Coyle

Do not follow where the path may lead. Go instead
where there is no path and leave a trail.

R.W. Emerson

Amazon WishList RSS

Basically, I wanted an RSS feed of my Amazon WishList so I can use it in an ifttt.com script to automatically added items I want to my Evernote notebook. If you find this helpful, great. It works for me. 🙂

When do you become an advanced homebrewer? – National beer | Examiner.com

You find yourself talking to just about anyone that will listen about your beer, about the beer you buy, about the beer on television, about the beer in your neighbor’s refrigerator. People tell you that when you are having a beer, you look at with a long loving gaze. You find yourself smelling the beer before you drink it. You’re looking in the classified advertising section for used refrigerators. You daydream at work that your next beer will even be more perfect. You wake up refreshed in the morning after having a series of beer dreams. You are indeed in an advanced state of beermaking.

First Time Kegging – Metallic Off-Flavor

It could well be slight over carbonation. The carbonic bite can taste kind of metallic or minerally. Try dumping presure from the kegs then shake the kegs and dump again repeat a few times and check your carb level then once it’s down taste the beer.

The other option is to take a sample and decarbonate the beer by stirring until all of the carbonation has evolved. Taste the beer and note any off flavors.

Teller Reveals His Secrets | Arts & Culture | Smithsonian Magazine

6. Nothing fools you better than the lie you tell yourself.

7. If you are given a choice, you believe you have acted freely.

Desperately need some yeast advice!

What I would suggest doing instead is setting the keg to your serving pressure and shaking it as often as you can for ~48 hours, then letting it settle for 24 hours before pouring off the sediment.

You can actually get the beer fully carbonated after just an hour or so of more or less continuous shaking by doing this, and you avoid any risk of over-carbonation.