Recent content by mikesnothere

You can extract iodine from a betadine (povidone-iodine) solution. A quick google search will reveal some neat methods on how to do this.

Munich Helles. 14 L 19 IBU 8 EBC 1.052 OG 2.5kg Crisp Marris Otter 170g Joe White Vienna 170g Weyermann Carapills 70min boil 15g Tettnang (pellets) 40 min 15g Tettnang (pellets) 15 min 10g Tettnang (pellets) 5 min Dead Wyeast Munich Larger (long story short, I had a dead fridge while away...

Table salt may also contain potassium chloride, but this is usually marketed as low sodium. Just an off topic fun fact.

Best Bitter, 29.5 IBU 13.3 EBC 0.736M EtOH (4.3% abv)(because I'm a nerd) mixed with a little partially fermented Munich Helles, because I can't stand to waste a drop, and it's still WAY too sweet to drink straight out of the test tube. An interesting mix, no doubt, but not bad. I won't do...

You'll need a bit. At that colour, your roast is really dominating. BJCP style guidelines for a dry stout indicate 30-45 IBU, and I wouldn't disagree. Just avoid late hoping (obviously).

For starters, I pity the brewer that never makes a beer with an OG over 1050. 1. If you put the same yeast in all three bottles, it won't be dead in two and going strong in one. Most likely vigorous fermentation is over or you don't have a perfect seal. 2. It's not great, but time will tell...

Anthrax? not likely! That was just to scare you. The odds are against an infection being spore forming, but not so significantly as to dismiss the possibility. Again I couldn't give you any numbers, but if you've had a recurring infection (read spore forming) once, the chances of another...

I'd disagree. Obviously you are not going to build yourself a lab in you shed to brew, or even to try and emulate most lab practices. But the same basic principles do apply, and if used to guide your thoughts (if not your hand) is only going to be beneficial. Knowledge is Power!

Not sure of exact numbers but there are a lot (Anthrax is one!) that make endospores (which are the real problem, more so than biofilms). Spore forming bacteria that will thrive in your wort, won't survive 100C, but the their spores will, and they'll survive sanitising, and UV light...

This is such a waste, an old fermenter makes an excellent seat with a cushion on top.

I was scratching my head there for a sec. I could, but it's not a problem I really have, so I don't. And you're right about the saucepan, although I adopted that because I didn't fancy the idea of pouring a great big pot of hot mash straight into another big pot, especially as I'd probably have...

I'm not all here.

Too bad, I was really hoping for a happy ending there

Sorry, that was a little sarcasm on my part. Just trying to lighten the mood.

Are you trying to tell me that brewing is a complex system with many variables and no simple "one size fits all" solutions? Cause I won't believe you. Yes I know how to use flocculant, I have no need to use additional finings post fermentation, as my beer is already where I want it. As a...