In the future you can skip a step mash with that kind of grist. It's unnecessary and could be detrimental.
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Yea, that's a really clean strain. I use 2001, 2124 or 2278 for my BoPils. They all stand up to the flavor very well. It may change your mind! I'll bring one to NHC for ya.....
You mean the infection hypothesis is not likely?
He has been brewing for at least 5 years and said he's never had a beer finish below 1.010. Also, I use a digital thermometer and recently checked my hydrometer for calibration.
None of these beers tasted infected. One pale ale was a bit fruitier than expected when using US-05, but that was later attributed to hops selection.
Denny, in a Blonde or another style? I've dry-hopped many a BoPils with Saaz with excellent results.
I brewed a honey blonde ale in Febrewary using 1# of honey post boil, .5 ounce hallertau fwh, 1 ounce tettnang at 30 minutes and .5 ounce hallertau at 10 minutes. OG was 1.060 and FG was 1.006. I used wlp060 and fermented at 60f. After 14 weeks of lagering I finally tapped it and it tasted good, but not great. Clean beer, nice honey character, but missing something. Well I had just opened a pound of saaz and thought why not dry hop? So 3 ounces in 5 gallons and 5 days later, it tastes terrible! It has an overpowering floral/medicinal flavor. Has anyone else experienced this dry-hopping with saaz? Any suggestions to fix it? Dump it?
So a buddy and I were having a conversation about final gravity. I have several recipes that have finished below 1.010. Around 1.005-1.008 to be exact. He mentioned getting that low usually means wild yeast was introduced somewhere. I've only been brewing for a year and typically US-05 is my go-to yeast. What do you think of this hypothesis?
Are you gonna wash it? That should get a lot of the dark color out.
We should have all got jet packs by now. They promised.I've often wondered if this concept would ever be realized in my lifetime.
Depends on how long ya live, Ron!
I can't answer that one Denny. I imagine it will be past my prime anyway.
Doesn't Rogue use malt from house-grown barley? Not sure if they use it in all of their beers.
If so, substituting a highly-modified base malt could make a big difference.