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Dr. Hackenbushel

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  1. Damn it! This made a really good stout! Does this explain why the current rotm uses the amber ale can for a stout?
  2. Any bacteria/fungi killing chemical needs to act directly on bacteria and fungi to kill them. If there is any sort of dirt or film between them and the chemical they wont die. Some bacteria can produce their own protein film when they colonise surfaces which they use to hide from the outside world. That's one of the reasons why some infections can be really hard to treat
  3. Check your math. LME = DME x 0.8 1.5 = 1.5 x 0.8 = 1.25
  4. Not entirely interchangeable. LME has a higher percentage of water compared to DME. I forget how much exactly but LME = DME x 0.8 or something like that
  5. Guys, leave the poor guy alone. Judging by the execution of the written word he's obviously on his last 2 neurons connected by a rusty spirochete.
  6. C'mon do it.. You will be very happy with the results. A little grain steep and a short hop boil really takes your kit and kilo to the next level.
  7. I wash mine with dish soap after I pour, rinse like hell then leave to dry. Then they get another rinse before sanitising
  8. It's pretty easy to add flavor. If you can make tea and boil pasta you can steep grains and boil hops. It really doesn't take long either.
  9. How did it taste when bottling? Curious to know. I did "the hoff" from the site and just had my first bottle. Smells like bananas but tastes super refreshing and tart. Pretty happy with it
  10. Glad to hear you enjoyed it. A bit of hops and grain really bring kit beers alive. Try and control the temp with any method you can. If you can't there are some yeast which can ferment at higher temperature, saison for example
  11. I know gelatin wont hurt the yeast if you harvest straight up
  12. Interesting claim though, you'd think they would have some data to back it up. Notty's max ideal temp is 20 degrees. I don't think you'd do to much harm going a couple of degrees higher. You would be brave to go anywhere near 28 degrees with most ale yeast though
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