I've got an accidental Berliner Weisse I think I'll try it on. I've never gone less than 2 days dry hopping before.
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I wish that the seasonals, especially from them, would stay the same for more than a year or two. I personally like the anticipation of a good seasonal instead of ones that are continually changing. I used to love their old spring seasonal Mighty Arrow and every once since it has been a bit of a disappointment to me.
I find that my tripels tend to be popular with people who don't usually drink a lot of craft beer. For parties, I'll typically make a tripel and maybe a wheat beer of some sort. I find that non-craft drinkers seem more likely to try it if it looks similar to BMC.
That makes sense - you're just producing acid with the bacteria, not alcohol.
all I need is one stupid ounce for a clone of Funkwerks Tropic King.
Nate - how long does it take the bacteria to reach full attenuation? When I try this, I always seem to get a LOT of acidity but little drop in gravity.
I wish I could claim that sort of high ground (refusal to imbibe when needing to drive), but most people don't realize that operating a bicycle is just as illegal as driving with a BAC that exceeds 0.08%....
I've found that no matter what formula I use to determine decoction pulls, I'm always short of the temp. If I do a decoction, I pull and boil close to half the mash. I check the temp as I add it back. When I hit my temp, I stop adding and let any grain I didn't use cool to mash temp before adding it back to the mash.