« on: January 08, 2010, 11:42:16 AM »
I'll be brewing an APA with WY1450 to build up a slurry for a batch of Old Stoner BW.
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[And adding salts to anything but the water doesn’t comply with the Reinheitsgebot. I like to follow that in my brewing. More out of pride and tradition than for practical or better beer reasons.
Some breweries actually use a plate and frame filter to "squeeze" out the mash ...Whenever I've tried that I get a lot of tannins in my beer. I wonder what they are doing different.
Perhaps it's a pH issue?
So, I read that article in Zymurgy about the guy slashing his wrist open. I have these thoughts:
1) It was second "hand" (no pun intended) information, so it could possibly be fabricated or exaggerated. I do see, however, how it could be possible.
2) Why was he carrying it by the neck? I carry mine with two hands on the bottom. Again though, I could be in danger if it cracked.
3) How hard did he "bump" it? And what did he bump it on?
also avoid Saaz
why? thought would be quite nice with a pilsner...
2) Assuming a false bottom with no dead space (Figure A), fly sparging will always yield better efficiency than batch sparging.
Is that correct?
If you use 5.2, don't automatically assume it's working for you....check your pH after you use it. 90% of the time it does nothing for me.
Did you decide on a different method to adjust your mash ph for your particular water?
Does anybody else have a problem with the text box jumping if they type a message with any length to it on here? I do and sometimes my words get jumbled up because I the box jumps every keystroke.
Sounds like it would have to be a browser and/or OS issue...
This is a very nice article on lagering. There aren't many out there that give so much detail on what is necessary and what is not.