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I seem to have a shorter lag time when I rehydrate yeast. Maybe its just in my head
DC - I think FWH may work well with lower AA varietals (ahem, Mt. Hood comes to mind?) but I found when I used big boys like Simcoe, the bitterness was just overwhelming since I went with the "treat it like a 20min addition" philosophy.
Of course, this makes no sense relative to TM's statement, since Zots are one of the lowest AAs out there, usually.
To each their own.
And I forgive you your brewing sins!Is that a fly-sparging reference?
and decoction
This might be my subjective observation but JamilZ had similar comments about FWH on some recent BN shows.
It's funny, I always rehydrated when using US-05, but tried it in my house APA not rehydrated. Went down to exactly the same FG, so I probably will never do it again. I just find that stopping to boil some water, chill it and rehydrate yeast was kind of a PIA anyway, and if skippng that made no difference, then what the heck.
I did about 6 brews with it and all of them had harsh bitterness (my term).
2. This also my first kegging and I want it to be ready to drink by March 13th for a party. When is the latest I can wait to transfer it to the keg and have it carbonate and condition properly?
Brian
Turn inside out. Rinse. Dry. Hit it with the air hose. Sanitize in the next boil. Repeat....
Yeah, believe it or not I wasn't just yankin' yer .... in the other thread.
The progression was MrBeer, PM, AG, throw a kegerator in there somewhere, and temp control kinda came last.
That said, I am in my unfinished fermenting chamber (basement) which is 58 now and tops out uppper 60's in the dead of summer.
I've seen the son of fermentation chiller threads and the guys with the lightbulb wrapped in tinfoil; but figured those guys are on the extreme ends of fermentation temps; like Alaska and Africa.
Ah yes, the CDN Pro Accurate Quick Tip. Came in first in America's Test Kitchen testing. I have one I use for cooking but the probe is too short for my brewing purposes.Is there another America's Test Kitchen? This one has been at the top of every ATK list I've ever seen: http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html
This is what I have, and it rocks. But it's very expensive.
When most people sparge they invert a plate, use a pie plate, float a tupperware lid or perhaps a flip flop on top of the mash to disperse the water and avoid disturbing the grain bed.
