Neat, how long does it take to properly aerate the wort using a mixster?
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That's a great link! I was under the impression the peat/smoke came from smoked malt but it looks like it comes from the yeast. It's such a simple malt bill too, thanks a lot!
Speaking of judging, I have the BJCP tasting exam in January. Does anyone have a good method for study? Any tips from experience?
This is why I believe the guidelines are just that, guidelines. They are not hard and fast rules, they are aids to help the judges determine if a beer is great at what it claims to be. Should there be a discussion between the 2 or 3 judges drinking these beers? Absolutely. But some things (especially beer drinking) are just subjective.
Just about all wine and beer yeast are S. cerevisiae, but different strains can have much different alcohol tolerance. What Brett species and strains were they talking about in Wild Brews?
Many commercial beers have been getting bigger and bolder. Maybe this is just a response to make something like they can buy?
Id actually suggest not boiling it at all. Get a good Grade A amber maple syrup and toss it in the primary after most of fermentation is complete. I do this with a good locally raised organic honey and it comes through really well.