That sounds interesting. My favorite chocolates are single malt truffles from Theo in Seattle.
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Keeping in mind I want to get as close to the taste of Miller Genuine Draft.
Thanks for your help.
A clean beer will still explode if it's way over-carbonated. My vote goes to bottling too soon.How did the beers taste? Any chance they were infected?
Since they're exploding, it sounds likely they're infected.
How long do you run it and at what setting? I run mine so I can see it bubbling to the surface and usually only about 45 seconds to a minute ( a little bit more for big beers ).
The red canisters are also different sizes. I'm still using my larger one ( probably have 8 beers on it ) and I have a skinnier one for backup.
I must have mine set to high, it creates quite a bubbling action. I go for about the same amount of time. Sounds like I should dial it back a bit. Thanks dude.
Go back and maybe listen to Matt from Firestone on CYBI when he is discussing Union Jack? He recommended the White Labs equivalent and they do a modified step mash at 144-146F and then raise to 158F, I believe. He also gives their fermentation profile and I am pretty sure their attenuation gets close to your desired goal. It may be worth visiting. It's been awhile since I listened to that episode, so don't remember it exactly...
Cigar City uses it as their house and gets 75-80% attenuation.
I'm in their Wrigleyville pub having a Dublin stout.Jealous! I love that pub. The one time I was in there was just packed, as it was after a Cubs game. But I found one spot at the bar, which was cool. Only stayed for one beer since I didn't have much time. Would love to throw down a few there sometime.
You can keep the Nero. Nasty stuff.
Actually there were 3 entries from the two clubs that scored worse than mine.My entry was the worst score of both clubs.You didn't need to tell us that!
Jeff, how do you usually add the Poblanos? Fresh or dried, whole or ground, into the boil or secondary? Sounds interesting!I roast the skin off fresh peppers with a burner, cut them up, seed them, cook them at 200 for 10 minutes to kill anything, and add them either to the secondary or to the keg. 2 or 3 per 5 gallons is plenty for flavor and aroma. I add a half a habanero for heat.