Lawrence Brewers Guild

rushrich wrote:What does freezing it four times do to the beer? *above article*

Google freeze distillation. While effective, I believe it is technically illegal for homebrewers, tho I'm not sure how anyone would find out

It is always nice too see everyone! We had some excellent discussions at my end of the table. I was able to get 2 Porters before the keg was gone. Really enjoyed the Porter. Then I had a great IPA (wish mine tasted as good!). The keg of Porter was gone in an hour! We have some really great people i...

I know John and he got out of the hobby that summer, doesn't brew anymore. He did sell all of his stuff.

I can appreciate both flavors for what they are, and together they are quite interesting. That said, I prefer my sour beers aged in carboys compared to HDPE. The reason why is oxygen permeability. Most of us bug heads have our own ways of coaxing desired flavors from aged beers like flanders and lam...

Have used this yeast once so far and I'm happy with it. It has no problem drying out a beer, even one loaded with specialties. Carries hop flavors very nice, and keeps a clean malty finish. Brewed a hoppy red with 100% vienna base malt and citra hops that turned out spectacular. Will have to keep th...

Call me skeptical, but I have my doubts that priming sugars have that much effect on the finished beer. Okay, Skeptical. Sounds like I need to save two bottles back for you so you can see for yourself. It's doesn't change the profile like, it had been a porter but the priming sugar changed it into ...

I think it's definitely worth experimenting with alternatives to discover how it affects the final flavor profile, then choosing a priming sugar based on what characteristics you ultimately want your beer to have. I don't think there is anything wrong with corn sugar per se. But I do think it's use...

Great pics! Very informative. It's great to have a group of bug-heads in the guild

klickcue wrote:
The only O2 the wort received was the whirlpool while building the hop cone and any O2 that was picked up moving the wort into carboys with the March pump.

Chris, What are we looking at in the picture? Jason Looks like a carboy with pellicle forming. A truly beautiful sight :cheers: Looks like a sanke with a clear hemispherical top with yeast leavings in two rings around the lower edge of the top :?: The OP said the batch was transferred to carboys. H...

Jdl973 wrote:Chris,

What are we looking at in the picture?

Jason

Looks like a carboy with pellicle forming. A truly beautiful sight

I'd use half tap and half distilled. The tap for your minerals and the distilled to cut back on the hardness.

Due to the KU/K State game being moved to thursday this year, I won't be able to attend the october meeting. If someone would like to host the tasting, please post in this thread and contact me to set something up. If no one volunteers, we will go without a tasting this month. Thanks.

Do want

Thank you, and good point. The pump will be full from the cooling the boil recirc. around the imers. chiller, I am wanting to pump out the post boil stuff and at some point the fluid level will be below the pump. I'm trying to figure out where to build a little shelf for the pump to sit on, so any ...