Recent content by NegativeChirality

Pretty much exactly what happened. The chloropenol harshness was moderately muted but at the expense of a harsh chalkiness. [I stirred as small of a pinch I could get into a single glass, which is probably too much]. I couldn't decide if it was an improvement or not. Probably not.

I'm curious if this could have a positive effect on a beer that's already been brewed? I have about 4 gallons of a Belgian Quad in a keg, and I get a distinct chlorinated-tasting solvent taste from it. Could I just pop open the keg and stir a very, very amount of potassium metabisulfite...

Use something like Wyeast Pitch Rate Calculator. You want 2 million cells per milliliter wort per degree plato for a lager like that--so something around 30 million cells / milliliter. Play with a few possible numbers on their calculator until you get close. Edit: I calculated 24 million...

I'm not so sure I got really bad gas out of my regular homebrews...but my second batch was an extract version of Bee Cave Brewery Porter (delicious recipe, EdWort!) with 16 ounces of Malto-Dextrine powder. That stuff is not fermentable... My housemate / co-brewer, my girlfriend and I had...

Avery IPA and Great Divide Titan IPA are both great. I'll add my favorite Colorado IPA: Upslope's IPA, which is probably only buyable in the Denver/Boulder area. (Warning: I oddly find it way, way better in a can than at the brewery itself. Maybe it's the difference in how they...

Keep in mind I haven't done a beer that heavy all grain...so take my advice with a big grain of salt: Mash temperature seems a bit high to me for something that high of gravity. Perhaps getting a bit more fermentable sugar by changing the temperature would be a good option--especially...

^ This is good advice. I just bought a mini-fridge in good condition for 20 dollars on craigslist.

If you assume that the gravity of your starter is 1.04 (and frankly, I've never measured the gravity of a starter AFTER the yeast has propogated, so I'm not sure if it would be significantly less) and you're diluting a liter of 1.040 into 5 gallons of wort at 1.070, you'll end up with a wort at...

I wonder what effect on the flavor of the beer having all the trub constantly agitated into solution would have? Would it throw off odd flavors as yeast-in-poor-health that would normally just die happy at the bottom of the fermenter are thrown into solution? Like pjj2ba said, if you have...

I've seen it at Whole Foods in Boulder //shrug// Not sure it's in season anymore, though.

As a regular at Avery's tap room, I would like to suggest something like their seasonal tap-room only special release based on Karma called "Hand of Buddha". My understanding is that they basically they just dry-spice Karma with Buddha's Hand (the orange-like fruit). It's fantastic. A bit...