Also Maris Otter has a toasty/biscuity quality, and with 8 lbs of it, I would definitely leave out the biscuit and add an extra 1/2 lb of Maris to compensate.
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+1. Exactly.Finally, and this is just a matter of personal taste, I really like getting six beers vs. four in a pack. Even though there is a difference of only a few ounces between those packaging configurations, I just like having two more beers per pack.
I think a six-pack seems more like an every day beer than a four-pack, so a good choice for year-round beers where you want repeat customers.
I'm with major and joe on this one. Just throw the pellets in and after a few days they will fall to the bottom of the vessel and you can rack above the trub. You can even give the carboy or bucket a gentle rock once if the hop debris isn't settling fast enough for you.+1 to dry hopping pellets. I use them exclusively.
Hmmm, Worst Beer of the Year Award? That could be a hootThey call the last guy drafted in the NFL draft each year "Mr. Irrelevant". Kind of the brewing equivalent of that.
I'm picturing thousands of beavers lined up in stalls like cows, while pumps collect their anal secretions...My gut hurts from laughing. That's easily the most bizarre, disturbing beer story of all time. Just the same, I think I might settle for the second best raspberry flavor, ie., raspberries.
I always use RO and build up with Bru'nWater. The consistency is spot on for me this way. I put it in the mash in this one.I like some hop presence in my Saisons, so I also favor the sulfate. After a gypsum addition, this is what my water looks like:
57.9 Calcium (mg/l)
8.0 Magnesium (mg/l)
21.0 Sodium (mg/l)
83.6 Sulfate (mg/l)
48.0 Chloride (mg/l)
59.0 Bicarbonate (mg/l) *
So does the gypsum go in before the mash, or after the mash? And is it desirable to use RO water and build because this seems pretty "light" vs my tap water?
+1If possible, I would go back to the LHBS and get a new batch of grains. I understand that if it is for a wedding you want it to be perfect. Otherwise I think you would have to add a lot of pilsner malt to get the percentages where you want them. I am assuming you want the aromatic and carapils to be approx 5% of the grain bill each. You could use the current grains in another beer. Hope this helps.
I agree go back to the shop and get the right amount
In college, we mostly drank beer before going out to the bar. Mostly to save money. I guess the amount we drank at home was determined by how broke we were. It was usually whatever cheap light beer was on sale, although very early on a lot of prebuzz bar times were provided by Mogen David or Gordon.That was pretty much my college days too. It was then that Coors finally opened up and started distributing east of the Mississippi, and all the hype ensued. Then the newness wore off quickly and I realized it was pretty much the same as all the other big brewery crap. After graduation it wasn't long before Sierra started showing up here though, and that was a game changer for me. Beer could actually taste great.