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18 thoughts on “Contributors”
Hey Marshall! I love your site and kept noticing you mentioning the central valley in California. I live in Hanford! So crazy to find out that one of the people behind a site you visit often lives near you. I’m new to homebrewing, but just wanted to give you a shout-out and say “hey!”
Corey
Hey! I actually drive by Hanford on my way into work 🙂
How great it was to first run into you in class and then to be able to talk with you today. Thanks for the info and conversation.
I’m sure it was great! Mind if I ask which one of us you’re talking to?
Hi Marshall! French dude from the north here, montreal canada so sorry for my poor english! Just wanted to thank you for all those amazing advice, experiments and sharing of your passion, you help me so much by answering all those question i have! I’ve been brewing for three years now but with the wife, two kids and work i can’t brew as much as i want☺so each time i brew i want to make it better and your site as been one of the most useful tool a have! Thanks again, cheers☺
Cheers!!
hey Marshall how do we get t-shirts?
Hey Marshall. I am trying to do full volume mashing. I am not a newbie, but in that vein, I have been doing homebrew for 3.5 years (not long really). It seems as though I am missing the mark. I use keggles at 15.5 gallons, use 1 gallon of that to heat my mash tun, then I use the rest (what I can get out of the HLT for my strike water). Today, I am brewing and I only collected 9.50 gallons in spite of having 13.5 gallons of strike water in a grist of 22.25 lbs of grains crushed at .0039 (verified using feeler gauge). \my mash tun is 25 gallons. Oh, I run beersmith as well and it is calibrated per your youtube video. Can you email me at copperje@gmail.com
Greetings, Marshall. I recently read your article about kettle on vs. kettle off during boil, great stuff! I have an off-topic question from the article. In one picture it shows your cooler/mash tun. I was wondering what it was you were lining it with. It looks like a giant filter. Thanks!
It is a giant fabric filter and it’s fantastic!
http://beerconnoisseur.local/2015/06/17/brew-in-a-bag-in-a-cooler-reviewing-the-brew-bags-mlt-filter/
You guys ever do an experiment on the effects of chlorine? We’ve been debating how much of an impact it has once the wort has been boiled for an hour.
We have not yet, will add to the list
Hi guys really enjoying your site and podcasts! Have a question…how do you manage to get those good photos of your refractometer readings? There must be a technique there I am just not getting.
No joke, iPhone lens pressed up against the eyepiece of the refractometer then crop it to fit. Boom.
Hi Marshall, I’m surprised to hear that it’s that easy. Just curious if you find taking a picture with your iPhone is even easier than trying to squint into the refractormeter.
No, haha, the normal checking is quicker
Thanks Greg. I have been reading many of your experiments with interest as they are addressing some brewing questions that I have.
One of your experiments showed that a 20 minute hop addition seemed to be as effective for flavour as a 20 minute hop stand.
You also find that flavour/aroma from dry hopping is very distinctive compared to hop stand alone.
These results in tandem would push me in the direction of boiling with a reduced bittering charge, adding a 20 hop addition for flavour and some bittering, no hop stand at all and then a dry hop addition later. Surely this would maximise hop flavour, while reducing total hop use/cost.
The end result would save money and reduce brew day by 20-30 minutes.
What do you think?
I am a keen brewer from Belfast, N. Ireland.
Episode 66: Matt Del Fiacco, I don’t know who that is 😀