Or you can just flip over a muffin tin and use the other side.
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2). I recently read, either in Mitch Steele's IPA book or the Brewing Elements Hops book, that your body chemistry can actually change the chemistry in the glass as you drink it. Saliva + Hoppy chemicals = differing tastes from top to bottom of glass. (Maybe that was a dream I had, though...)
I hope this is true of Girl Scout cookies
I've had a lot of good Scotch Whisky, and I'm still torn on what ones I like best. The 10 years are obviously a little hotter, but to me have the maltiest up front flavor. 12 years have smoother, rounded maltiness, with more complexity.The 15+ year olds I've had were silky, silky smooth, but many less intense to a fault. I've loved, liked, and been ..meh. ..about scotches from all three categories. It seems that the maltiness, complexity, and silky smoothness meet at some weird three way intersection, going opposite directions, depending on the whisky and age of it. I'm blown away at what a master whisky distiller ( or any master distiller) can do, or not do in some cases.
As far as gin, I'll stick with Bombay sapphire.
In Brewing Classic Styles Palmer says you can steep specialty grains overnight in cold water, especially if you have a lot of dark grains. Has anyone done this? If you steep them overnight can you skip heating up to 155 degrees and holding for 30 minutes on brew day?