Recent content by mashpaddled

Altitude moved a few years ago from RiNo to the west side at 70 and Pecos as well. It's the closest shop to my home (Park Hill) but I like Quirky's, too. Unfortunately it's not worth traffic on 25 to get up there.

The homebrewer's eternal question: how do you brew beer to cater to people who don't like beer in the first place. IMO brew a beer you enjoy that's a good fit for the event. Trying to please everybody with one beer is tough. A lighter beer will give you more broad appeal but be realistic about...

There's a good sized group of us floating around on HBT from the Denver metro. We've lost many homebrew shops and homebrewing is way down from the peak in the area, but we're out there.

Should be fine. The yeast will work their way into the beer.

If you train one or both of the top side shoots to grow vertically, they will continue to climb upwards.

I spend the first ten years of brewing in Fort Worth primarily fermenting in the guest bath. Fermentation temperature control was a big upgrade to the quality of my beers. I'm not an expert on fridges but I don't think this plan works well. Trying to keep a 10-30F degree temperature difference...

I've been brewing sixteen years as of July this year. Definitely gravitate more towards beers in the ~5% range for brewing along with a mix of Belgian styles. In other words, back to the beers I started drinking that lead me into craft beer and brewing. I still drink a lot of unusual beers, high...

I remember there was a Mr. Gatti's in Hurst where I grew up for most of my childhood (80s). I'd be surprised if it wasn't regular old Michelob.

If you look online for reptile tape sold at reptile pet shops, you can find what is essentially the same thing as what homebrew shops sell but way cheaper. Get the 12" and get it cut to the length of around 75% of the circumference of your brewing vessel. You will need a temperature controller...

Yeah prices for homebrewing ingredients are up along with everything else. I reuse yeast extensively so I don't buy it too often these days. I bought some packs of WY3278 for some sour beer and paid $17 per pack. I swear just a few years ago these were still $7. I'm not sure why yeast prices...

For that real terroir of waste you should add trash as a dry garbage addition before packaging.

No experience with this particular product but I make hop water with regular hops. I wouldn't boil it. You don't need or want to boil off the flavor or isomerize alpha acids and increase bitterness. Just add to cool water and carb it up. Presumably this is a sanitary product that you're putting...

Hertz is not a good representative for the organization if this is an organization about the membership. She's towing the line and evading giving any kind of clear message, which leaves the conclusions that there is no clear vision for the AHA or there is a clear vision and it's not one members...

Historically there have been a lot of apple varieties but commercial growing paired them down over the 20th century (like most produce) to what grows and harvests quickly, easily and reliably. A lot of heritage varieties fell by the wayside for lack of demand and lack of desire to grow produce...

What sanitizer did you use? It would be easier to rule it in or out if we knew exactly what you used. I am curious whether the off flavor is getting better or worse. This could be a matter of excess yeast in the bottles. Yeast has a bitter taste like what's described. As the bottles sit in the...