Kate thanks for the clarification.
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Learning is taking place. Fermcap stays, FWH goes.I have a false bottom, why use a bag?
Try as I might, I can't think of any quality of malt that would cause diacetyl.Wort low in valine according to the late G. Fix. Would recent MO crops have low valine?
The low today was 24F, and the average low is 34F, last week the lows were in the 13F to 18F range. March was much colder than average this year. March of last year was much warmer than average.Lord, let it warm up so I fell motivated to brew in the garage.Thats OK then, I second your prayer.
Lennie - I am not in the Mississippi drainage, so it won't flood you. 28F at 9 AM on April 1, no joke.
Is 28F warm or cold for April 1 in your area? Its in the low 30's at night here, low 50's as a high. And that normal, although average in the Missouri springtime comes with a whopping standard deviation.
Pubs change Landlords (the pub operater) and parent pub companies all the time. The skill of the Landlord in keeping the real ale on, and the other aspects of a good pub are what are rated. CAMRA will have the feedback on which have improved or degraded over the last year or so. Many Pubs also close every year. You don't want to make a trip just to find the pub listed in your 4 year old guide is now closed.They come out with new ones every year. Don't waste the money ordering it in advance and having it shipped over. Just pop into a book store once you get there and buy one.Just ordered 2011 thanks to you guys' advice. Looking forward to planning a trip to the UK using this as the only reference.
How much does each guide change each year? Seems to me a good pub would hopefully stay a good pub for a while... It's like the Michelin guide of Pubs, right?
But to the point; a respectable brewer (IMHO) made the valid point (AFAIK) that no commercial breweries use the blow off tactic.
Kai could speak to this better than I, but AFAIK blowing off braun hefe is pretty standard in German breweries.