It says established in 2006 too. I wonder if they sell it under other labels.
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Proven ways to fix a stuck fermentation? Amylase enzyme should do the trick. I have a stout right now that stopped at 1.022 or 1.024, krausen dropped, not happy with that. So I added some amylase, roused the yeast gently with a mix stir and the next morning it had a half inch or so of krausen. I'm hoping it drops it down to 1.016.The problem with amylase is getting it to stop.
I've read others having success with this as well. Sometimes almost too low a final gravity.
That's just awesome.My tastes exactly. I remember the first Scottish ale I made - I used the peated malt back in the day believing that was the right thing to do and HATED it. Gave it all away. But I love Balvenie, Ardberg, Glenmorangie, Lagavulin, Talisker, etc all day long.I love those all too. And a good Laphroaig as well, I have some Laphroaig Cairdeas that is awesome. The local store has some of the Glenmorangie Ealanta on the shelf, I drool over that but it's out of my price range. It takes me a long time to go through a bottle, but that just spreads out the enjoyment.
I really like all those too. Every year about this time my local liquor store emails me a gift card for $10 that can be used on anything. They also usually have a sale on a couple of their scotches and this year they have Glenlivet 12 on sale yesterday and today for $24.99. So I was able to pick that up for $15! Last year they had Macallan 12 on a one day sale for $35 so I was able to pick that up for $25.
Last year I had a client that gave me a bottle of Glenmorangie 18 as a gift! They won it at the company Christmas party and they don't drink scotch, so they just gave it to me!
This chart would support my position that the amount of protein and type of gluten is different in Wheat and Barley. Now to find out if there is something that can relate each specifically to foam stability....I don't believe this table is accurate. Specifically, I don't believe that gliadin is 69% of the total protein in wheat. What about glutenin? Maybe glutenin + gliadin gets you to 69%.
Type and Percentage of Gluten In Different Grains (in order)
Grain-Type of Gluten-% Total Protein
Based on information supplied in ‘Glutenology’, Dr Peter Osborne-2011
"I have seen people gradually progress through this table, becoming intolerant to one after another grain almost in order of the level of gluten found."
EDIT: Link to article-http://www.coeliacsmatter.com/digestive_conditions_coeliac/gluten_intolerance/glut_int_articles/gluten_no_grain_no_pain_rose.html
If you just got plain old Evan Williams and atempted to drink that straight ..... that's funny.It was a catered private party, that was the only brown liquor they had. It was worth it to know that I never need to try Evan Williams again.
My tastes exactly. I remember the first Scottish ale I made - I used the peated malt back in the day believing that was the right thing to do and HATED it. Gave it all away. But I love Balvenie, Ardberg, Glenmorangie, Lagavulin, Talisker, etc all day long.I love those all too. And a good Laphroaig as well, I have some Laphroaig Cairdeas that is awesome. The local store has some of the Glenmorangie Ealanta on the shelf, I drool over that but it's out of my price range. It takes me a long time to go through a bottle, but that just spreads out the enjoyment.
This is interesting. I just tried bottling a cider i FCd at around 3 volumes. i lost alot of cider due to foaming over. I tried it at 8psi and tried it at next to nothing. Still got alot of blowoff till the last few bottles, it seemed to settle down. Getting ready to force a Gratzer at 3.5 volumes. what the heck?Sorry if this is too obvious, but did you blow off the excess pressure when you set the gauge for bottling? Mine has a one-way valve, so I need to use the PRV to vent the headspace, the pressure in the keg won't leak out through the gauge. It would explain why it settled down when you got to the bottom of the keg.
If the beer was at 10 psi and <30F instead of 40F then it could be at nearly 3 volumes of CO2. That explains everything we've been told.I'd make sure the beer didn't partially freeze first, that could be the problem. Either way you should let the keg come to room temp and then begin bleeding off the excess co2Yeah, everyone missed the part where he carbed at 10psi. I think it's something else. If it's too foamy, maybe the serving lines are too short.
I did some with cherry wood that turned out nice, much smoother than the Briess cherry smoked malt which I find very harsh. I've done some apple wood smoked too, I haven't brewed with it yet.That would be a great way to add to the smoked malt palette that is out there now. So many woods to try.Custom-smoked malt seems like a good idea to me.It's really easy to do if you have a decent setup (like Jeff does). Mine is much smaller, I can only do 2-3 lbs at a time.
I can do about 4 lbs at a time.
Custom-smoked malt seems like a good idea to me.It's really easy to do if you have a decent setup (like Jeff does). Mine is much smaller, I can only do 2-3 lbs at a time.
Ah, I get it. Very cool. Pretty sure I threw out my broken auto siphons thoughCan you post a picture? I'm not sure I am getting what you mean.
You know how the plastic racking cane part of the auto siphon brakes off at the outlet? Instead of throwing that whole thing in the trash, I cut the bottom off about an inch above the rubber seal. This plastic tube (the larger size auto siphon) happens to be the same inside diameter as the outside diameter of a stainless racking cane, so you can push it right on and then use the stainless cane as the pump.
Edit to add that I wrote this up last year: http://www.homebrewersassociation.org/forum/index.php?topic=11453.msg142951#msg142951