« on: June 04, 2010, 12:14:29 PM »
I've done long mashes and haven't noticed any difference in malt character. Frankly, the same with decoctions. I think the biggest factor may be the malt brand and freshness.
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Do you know when. I've used and like beersmith, but I'm not really in the mood for waiting.
Sure hope you don't use ProMash, hasn't everyone been waiting like 10 years for an update on that one?
Okay Denny, gotta ask. Since you're Mr. Cheap'n EZ, why did you start sealing it and using an airlock then?
Sorry in advance for intruding on this thread and asking a side question....I recently made a hoppy beer and the color is murky brown (ugh), the taste is fantastic. I usually don't worry about esthetics but I undershot my color malts... I would like to turn this beer black; it is aging in a tank on oak cubes. Is it possible to steep Carafa Special II on the stove in a pot, extract the jet black color, boil it and add it to the fermenter in hopes of turning this beer jet black?
You guys have all great ideas about Black IPAs, I love reading through this stuff...
You and me both, buddy....
Because for human beings, the organoleptic experience begins with the eyes.
I still don't really understand the point of this "style", just coloring an IPA (india PALE ale, right?) with almost flavorless dark malts. Same beer, different color...I just don't understand.
Thats opposite of what is supposed to happen with open fermentation, it is supposed to result in more esters. I guess the question is, more than what?
It was definitely and interesting watch. There was one thing mentioned that I saw a problem with. There was a statement that the CO2 holds a cloud about the wort not allowing anything to get into it. Well, what about the first 4-6 hours when there is not activity? It's not as if you pitch and magically CO2 starts. Is there something (like a cheese cloth) placed on top during this time period?