Depends on your efficiency......I think S-05 would be a better choice on yeast, however.
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I fail to see how a fermometer strip on the outside will tell you an accurate temperature. Go to a single pane window in your house put one on the inside, by this logic will tell you the outside temp accurately, as would putting one outside on the window would tell you how warm it is inside. Logic fails on this totally. If I'm wrong, please explain the fault of my logic.I just don't see a glass carboy holding heat
You might be surprised. Put a fermometer strip on the carboy to check it and you'll know for sure.
this is a link to two of my 3 favorite knives. i have the salami knife which i use for nearly everything, and the bread knife which i actually use to slice my tomatoes.
my third favorite knife is a cutco cheese knife.
i vary rarely need anything else. prior to marriage i used my fishing knife for almost everything
I normally add a quart to the mash and another quart at 60 minutes. Get great flavor that way!Volume measurements are more consistent than weight measurements for spruce tips because the moisture content of the tips can vary widely. Use a quart or so (you can use less if you want) in the boil for 60 minutes - sitka spruce tips will give you a delicious citrusy flavor, douglas fir tips are similar. Not sure about other trees.
Tom, are speaking form experience with a 60 minute addition? If so, which brewery's product would you compare it to? Have you or anyone you know, experimented with other addition techniques? I.E. First Wort Sprucing, late, whirlpool & Dry Sprucing. I plan on doing my first Spruce ale next summer when the tips are fresh in NE Wisconsin. Until sound advice convinces me otherwise; I plan on doing spruce the same way I do all my hoppy ales; FWH and then torpedo.
I will be making an English Barleywine on Saturday, using the Yorkshire yeast from my recent Special Bitter.Made an Old Ale this past weekend with this yeast. Haven't measured gravity yet, but it seemed to do well.