« on: April 14, 2010, 10:14:24 AM »
Keg a tripel, dry hop an IPA and a batch of Old Stoner. Judging at the club real ale comp. on Sat.
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Have you noticed an increase in fruitiness when fermenting at higher temps (68-70)? Thinking of an ESB!
I'm not sure this is what euge was also asking about but thicker mashes produce a maltier flavor than thinner mashes regardless of the sparge amount
I'm not so sure that's a hard and fast rule.
Once you make a hobby into a job, it seems it would lose most of it's appeal.
Thanks all. She is actually doing much better today. I am sitting up at the hospital with her all day so my dad can get some work done. She's not out of the woods but has made some big improvements since yesterday. The hospital has public wireless - glad I brought my laptop!
I generally re-use my yeast.
I'm curious, assuming that the starter is the first generation, how many generations do others use?
You are the knower of all things Oregonian!