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  1. crescent city Mike

    Homebrew has defeated me :(

    Sounds like you could use a mentor. Check about the forum to find a member in your area. Invite him/her over on a scheduled brew day and see if your "normal" way of doing things aligns with "normal'. A second set of eyes can do wonders in ironing out problems.
  2. crescent city Mike

    Fermentation with a long tail

    There are MANY strains of yeast; all with varied properties. Some apples are sweet, some tart, etc.
  3. crescent city Mike

    Fermentation with a long tail

    These long "tails" are sometimes associated with a particular yeast strain(s) but could be related to insufficient yeast starter.
  4. crescent city Mike

    Slow dive into water

    It just proves that no good deed goes unpunished.
  5. crescent city Mike

    Using older grain

    I once used a sealed tub of Pilsner malt that was 10 years old. It was fine. Even if your batch has a few weevils, that's just a little extra protein.
  6. crescent city Mike

    Sparge methods

    Acidify as in lowering the pH of the sparge liquor to 5.8 / 5.9 so that the polyphenols don't transfer to the kettle.
  7. crescent city Mike

    Sparge methods

    I knew I had a little problem with astringency in some beers but it wasn’t noticeable in others. Color didn’t seem to be a factor with this occasional flaw as these beers were all over the map as far as style. The problem would come up from time to time and I had no idea when it would happen...
  8. crescent city Mike

    Attenuation Issues

    Any control of the degree of attenuation should be made during mashing, and not by attempting to adjust matters subsequently.
  9. crescent city Mike

    Pickled eggs...

    Here's a good recipe. It addresses most of the problems that people have with hard boiled eggs. It's worth the read. https://crescentcitybrewtalk.com/pickled-eggs/
  10. crescent city Mike

    Acidifying the Sparge (or not!)

    This is a water chemistry report from the local water works. The water comes from the Mississippi River and is treated. Of course they add chloramines so we don't die of dysentery. Source Water Calcium (ppm) Magnesium (ppm) Alkalinity as CaCO3 Sodium (ppm) Chloride (ppm) Sulfate (ppm) Water...
  11. crescent city Mike

    Acidifying the Sparge (or not!)

    Preventing astringency from the sparge is rather simple. https://crescentcitybrewtalk.com/astringency/
  12. crescent city Mike

    Rice adjunct

    Raw corn will gelatinize around 164o (73 C), raw rice at 170o (76 C), while raw barley and raw wheat will gelatinize between 126o and 147o. Raw barley and raw wheat can go into the mash as-crushed while the corn and rice would require cooking. Differences exist among starches because various...
  13. crescent city Mike

    Picture or Video of the day.

    My first PC had an 8088 processor with two 5 1/4" floppy drives and no hard drive. I even had a 2400 baud modem!
  14. crescent city Mike

    Gushing bottles

    I guess your problem with gushing isn't due to aluminum caps. You'll have to look elsewhere. The trick of using mentos tablets in a 2 litre bottle of Coke is an example of excessive nucleation sites. Beerstone is a precipitate formed of calcium and magnesium from the water and proteins and...
  15. crescent city Mike

    Gushing bottles

    Some experiments were conducted back in the 1950's which brought out that gushing is often caused by jagged (microscopic) particles in beer which provide nucleation sites. Calcium oxalate is one of the particles identified which is the same material we call "beer stone.". Research found that...
  16. crescent city Mike

    Picture or Video of the day.

    Those blades look like S/S. The old "Gillette blue blades" would have been rusted into a mass!
  17. crescent city Mike

    How to tell when conversion is complete

    The major purpose of mashing is to degrade proteins, gums, and starches in the grain to produce a wort which will suit our purposes as brewers. Different beer styles require a wort of specific properties. Some beers are supposed to be thick, malty, and sustaining while others should be...
  18. crescent city Mike

    Picture or Video of the day.

    I don't think you quite understand how an "air-tight" stove works. They are quite a different animal than an open hearth.
  19. crescent city Mike

    Low Alcohol & Low Calorie

    Some years ago, I had surgery in which the Doctor and his team gutted me like a fish. I subsequently went on chemotherapy and was admonished that alcohol and chemo don't mix. I really felt like having a beer so I bought a 6-pack of Beck's N/A. It was much better than the other N/A beers I had...
  20. crescent city Mike

    Roast potato beer

    There are many starch sources which can be used in brewing. Among them are potatoes, yams, tapioca, taro, turnips, beets, millet, milo, oats, buckwheat, beans, etc. A leisurely stroll through the produce section or the rice & beans aisle of your local supermarket will convince you that the...
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