We are booked. I booked the conference. The wife booked the hotel. She wanted the Garden level since that is only 2 stories high. No probelms with waiting for elevators, if you know what I mean.
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I really need to buy that book.
I've often thought that the pro brewers are paranoid about yeast autolysis more than homebrewers possibly because the amount of pressure on the cone of a tall cylindroconical fermenter is greater than what you would find in a bucket or a carboy. Do you guys think there's anything to that theory? That pressure on the yeast accelerates autolysis?
I routinely leave my beer in the primary until it's time to keg.
From what I have read, just about any fruit tree or nut tree wood will work.So a question for the home malt smokers. I have a small bag of Cherry shavings. Should I smoke malt with that?I'm not an expert on wood, but I think any hard wood (yes, I said "hard wood") would be fine. Almost all fruit trees fall into that category. I've been using citrus wood from my back yard and it is insanely hard to chop into small pieces for smoking.
I also plan to use the small bag of Crabapple shavings to smoke some malt, just becasue.
Tom - thanks for the clarification on the bandaid coming from 4-ethyl phenol.
One of the best smoked beers I had was an apple-wood smoked beer that Greg Noonan made and presented at a conference years ago.
So, yeah, go for it.
That's because you live 3 hours north of me, sitting on top of the same stupid geological formation.
Enjoyed that. Though Hallertau hops are grown in the Hallertau region of Bavaria, and not the Czeck Rep, which is famous for Saaz. Anyone seen Czeck Hallertau?No, I haven't. Then again, hops were added to beer long before IPAs were being shipped to India.
I am not sure about the phenols in the malt, but smoked beers go phenolic after a long period of time, >6 months.That's interesting to hear, because it has not been my experience. I regularly age beers for >>6 months, and the 100% smoked dopplebock I made that got BOS was over a year old before it was even kegged. And I age Alaskan Smoked Porter and it's delicious, not off in a phenolic way at all. bouef
The first batch is typically a science experiment.
The fermentation is the most important aspect of the brewing process. The environment including temperature are very important.
Pitching appropriate amounts of healthy yeast in an oxygenated environment is also required in order to make good quality brew.
For me I never bothered to try to aerate me wort. Yeast don't want just "air", they want oxygen. A stir plate would be cool also.