« on: November 21, 2013, 08:05:05 PM »
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I highly recommend a hands off fridge because there's nothing like a well aged beer.Doesn't it take a lot more time to age beer in the fridge? I always figured cellar temps are the key to aging beer.
Indeed. That's why I have it temp controlled at 55F. Not too cold, not too hot. Like any part of the brewing process, consistency is key!
With all of that in mind, are there any mineral 'go-to's' that are common? Any to stay away from? Is it basically mix whatever you want until you get the profile style you're after?
Freshhops says multihead is low alpha and peachy.
I've decided the ratio just doesn't have much meaning. If I was to decide on a 2:1 ratio, by the time I got my sulfate where I wanted it, the chloride would be too high.
If coffee beans are not cracked, the infuse flavor without color - just sayin...This might make a white stout.!
DO NOT go there!
And of course, lots of simco hops at flame out.