D Kristof

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D Kristof last won the day on March 18

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About D Kristof

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    Brewmaster in Training

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    Greater Cincinnati

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  1. I guess that takes us back to Josh's comment about old ingredients. Makes me think twice about buying one.
  2. Following the line begun by @BDawg62, do you disassemble your spigots to clean and disinfect?
  3. Cincinnati has many places. Sam Adams is even opening a tasting room this year.
  4. That's insane Creeps. I am supposed to be in Appleton once again tomorrow evening. Should I assume they got hit just as bad?
  5. All of us except @RickBeer. 😃
  6. Just for shits and giggles, well, maybe to confirm my first impression of the photo, I briefly copied that photo to FB to test out the facial recognition. Sure enough, FB tagged Yoda as me. LOL.
  7. The HME has the minerals and nutrients necessary for your MrBeer kits. If you were doing a partial mash or all grain, then you'd need to worry about the water and adding nutrients for the yeast. In the beginning, you're good to go.
  8. In summary, some times @MRB Josh R gives in to temptation and goes all mad scientist and stuff? 😮...I'm shocked and disillusioned by that revelation.
  9. I use a sponge to insulate my probe against the side of my LBK's, otherwise, ditto.
  10. I am interested in knowing if your results are similar.
  11. Good to know after 39 years, my 4 years of high school German and two summers in Germany caused something to stick. LOL
  12. @MRB Josh R, lauter has a more obscure definition. The commonly used meaning in modern German is "loud". Not exactly meaningful to brewers. LOL. An older definition more appropriate is "pure". So lautering means purifying.
  13. @MRB Josh R, I was watching your video on sparging and there were questions about definitions. In German the verb laufen has two meanings, to step or to run. The prefix vor, means, before, prior or pre. Therefore, vorlauf literally means the step preceding lautering.
  14. Question, how do you control bitterness, flavors and aromas if the yeast is doing its thing at the specific temperature range?
  15. While I have not brewed Sir Kenneth, my guess would be caramelized sugars. When I bring my water to "boil", I'm somewhere between 180 and 200 degrees. My beers have been much lighter in color.