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Everything posted by JoshR

  1. I'll get started on that right away!
  2. Whenever you distill something, the most volatile products come out first. So when you distill a mash, the low boiling point compounds in it (in general, the nitrogenous substances, aldehydes, esters, and methanol) will appear in the first distillate. This part of the distillation is commonly called the "Heads". You can prevent them from contaminating the product you are attempting to separate by watching the temperature and discarding (or saving for addition to the next batch) everything that boils off before you reach the boiling point of the target component. If the product becomes contaminated with these compounds, they can risk causing health problems. One of the common symptoms seen in methanol poisoning is permanent blindness by destruction of the optic nerve, so the blindness from improper distillation is a possibilty.
  3. Sounds awesome! Keep us posted on the progress. I'm interested to hear how the Winter Dark with nibs came out.
  4. Lagering refers to the long-term cold storage of beer. The process improves flavor and aroma and smooths out harsh edges; the name comes from the German "lagerung," meaning storage. So we usually refer to "lagering" simply as cold storage and not a reference to the yeast. But with that said, you could always replace our ale yeast with a lager yeast to create a true lager.
  5. Yeah, I just buy the conversion shanks/taps and a used fridge from Craigslist and I can make a decent kegerator for under $200 or so. I need to build me a keezer next.
  6. That's only $9.98!! You guys had better jump on this deal before they're all gone!!
  7. Just keep in mind that there are 2 Josh's here and we both comment on the forums. There's Josh B, he's the Community Manager for the forums, and there's me, JoshR.
  8. By flip-top, I'm assuming you mean pry-off? Or are you actually talking about flip-off like Grolsch? Just clearing up any confusion.
  9. No you can't because the threads will prevent a good grip.
  10. I do a secondary when I brew in my carboys, but only if I'm dry-hopping or lagering. There's no need for a secondary with the LBKs.
  11. Your assumption is correct that the smooth ones are pry-off caps and the threaded ones are twist-off.
  12. Thanks for catching that! LOL! I had just updated the sig the other day and I guess I put a 1 instead of a 2. No wonder no one calls me. HAHA!
  13. Yes, Debi let me know that she spoke with you. It's true that if you can still fit the top on, it can still be useable as long as there aren't any major gaps at the lid area that may let contaminants in. The Co2 off-gassing should prevent most contaminants from getting in, but large gaps created by the warping could be an issue. Give me a call at the number and extension in my signature and we'll see if we can work something out.
  14. You gotta watch what you say around your yeast. They're very sensitive.
  15. Yes, it can happen, it's just not very common as most people think.
  16. They may not have seated properly in their threads. I recommend checking the threads on the caps and bottles for any type of damage. This could result in leaking Co2.
  17. I just measured the inside diameter lip and it was almost exactly 4" (just short by a hair). I would avoid using silicone as it may collect bacteria and/or wild yeast in the seams where the plastic and silicone meet. It just seems like too much work and risk for little benefit.
  18. Our instructions recommend using warm water only (105-115 Degrees F) in addition to the sanitizer. Unfortunately, we only do refunds or replacements on items that have been damaged via shipping (only if ordered through us directly and not a 3rd party) or manufacturing defects. We will, however, work with you on getting a possibly discounted replacement if you give us a call. I would also advise that you send us an image of your damaged keg via email. Send your image and complaint to customerservice@mrbeer.com. And give us a call at 1-800-852-4263.
  19. An airlock isn't necessarily an accurate tool for the indication of an active ferment. Even after the ferment has completed, the airlock can still bubble from residual Co2 off-gassing. You could add an airlock if you wished using your method. It would work, there's just no real benefit.
  20. Yes! Great point that I failed to mention. You can brew saisons in the upper 70's with no issues. They're great for those of us living in the AZ desert. Saisons are also one of my favorite styles of beer.
  21. The maple syrup flavor most likely comes from oxidation over the years (this can cause sherry-like flavors, which are normally unwanted in wines). It won't hurt you, and if it tastes good, go for it! By the way, I think we may be a bit off-topic. lol.
  22. I know this isn't a wine forum, but since I'm also a winemaker, I thought I'd clear this common myth up. Wine doesn't turn to vinegar without a lot of help. That help doesn't happen naturally while the wine is sitting too long. Open a bottle and leave it open too long and you end up with bad, spoiled, oxidized wine, but no vinegar. To make vinegar, you need to add acetobacter bacteria that will convert the sugar and/or alcohol to acetic acid. Once you add the bacteria, it will convert the alcohol, so it won't be alcoholic. It will be vinegar. But again, this only happens when action is taken to cause the conversion. It doesn't usually happen by itself (unless your house is teeming with airborne acetobacter bacteria waiting for open bottles of wine). Cheers!
  23. I agree that is a bit suspect. I'll look into it.
  24. No, it's basically just compressed sugar and should store well for up to 5 years.
  25. Great video! Thanks for sharing, Rick!
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