Oh wow. I'm buying these for the fiance!
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I see all these say Automatic Temperature Correction. Does that mean it will read the same whether it's mash temps or room temp?
Thanks for the input. Sounds like the cam locks are favored. Anyone use tri-clamp (clover) fittings? Pros or cons for those? I like to shop local and haven't seen the cam locks anywhere but internet sales.
First off - I'd take a week off and just brew once or twice a day. Get 'er dialed in as-is before you start tweaking.
- I would like to see a whirlpool nozzle on the kettle.
- I wasn't sure if I could mount more stuff to the frame: hop back, therminator ("Go Big or Go Home" is kind of the point here, right?).
- If its not going to move, you can hook it up to NG. Sabco offers a conversion kit for $100
- If you haven't used Tri-clamps before, you'll need plenty of spare gaskets. They're bound to get dirty/dropped/etc. I like Teflon over rubber. You can probably find them cheaper on Amazon or another trade website than on the Sabco page.
Am interested to learn more about the effect of crystal to fermentation. Why would a pound in a 18.5 lb of grist make a dif.
which isn't a 10% beer until you get down to around 1.010 FG, all of which is unlikely with the amount of crystal malts in your friend's recipe.
Not to mention that an FG that low isn't desirable in a beer like that.
14 lbs of marris otter
1 lb biscut
1 lb of crystal 60
1 lb of chocolate malt
1 lb of special b
1/4 lb of black patent
1/4 lb of roasted barley
using Belgium abbey 2
Not good yeast choice for an RIS. it will make it taste like a Belgian beer, not RIS. You've also got quite a bit of crystal in there. Personally, I don't see how you're gonna hit close to 10% with that grist.
I brewed a doppelbock earlier this year that was very close to Kai's recipe on his site. Early on it was a tasty doppelbock similar to Salvator but after about 6-7 months it's developed some nice peach and plum flavors that I love but everybody else who has tried it seems to dislike.
Speaking of Kai...I haven't heard from him in a while.
I'll check out his recipe...thanks.
You know you're on the right track when your Coors Light wife, who used to only politely try your beer, now leaves notes on the tap handle. "Keg blew. Boo hoo! "
Any advice on how to clean both of the kegs that have had this? The lager is actually still sitting in the keg. I have new rings etc so I will be replacing these but is there a preferred cleaner etc for bacterial issues?
What about interpretive dance?
My wife says she wants to see this. "AHA interpretive society dances about beer"