Yeast and Fermentation / Re: Will pitching entire package into 1/2 batch compensate for mishandling?« on: November 07, 2012, 09:23:46 AM »
I always make a starter regardless. Fermentation is everything.
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I always do this with my hops from freshops and they stay nice and fresh for up to 2 years, sometimes more.
All, I have an amber ale in the keg ready to carbonate. I would like to make this into a "pumpkin ale" by adding spices, but I am not sure whether to use Pumpkin Pie spice, straight Nutmeg, or a combo of 1/2 nutmeg and 1/2 cinnamon. Any advice is appreciated.
it is most likely going to be at the Pennsylvania Convention Center
I think they just shredded it (Flat Earth was the last stop in the tour, and there were a lot of beverages involved). I'm sure toasting wouldn't hurt, though.I had a wonderful coconut porter at Flat Earth Brewing at the 2010 NHC in Minneapolis/St. Paul. The aroma and flavor were off the charts. Here's how they did it: Soak coconut in vodka for a few weeks. Drain the vodka and mix it with brown sugar until it's a gravy-like consistency. The brown sugar takes away the harshness of the vodka. Boil the "gravy" lightly to drive off some of the alcohol. (Maybe you don't want to drive off some of the alcohol ) Add the mixture to the secondary.Do you know if they used just shredded coconut, or did they toast it first?
Like Joe said, you may try washing the yeast. I just started doing this and have had great results. Here's a link I used to get me going: http://billybrew.com/yeast-washing