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I met Sam and Randle at a Sunshine Challenge a few years back. I found Sam to be very friendly and generous to all of us in attendance. I consider myself fortunate for the experience.Me, too. If you went on the pub crawl, he did his Brewer Rap on stage at one of the bars. Hilarious!
Other than FWH, I always start my hop additions after the hot break. The idea is that the break will coat the hops and reduce utilization. I don't know if there's scientific basis in that, but it makes sense and isn't hard to do.That does make sense, I guess. I always wondered why the BU calculation for FWH was less than for a full boil addition.
Last night I was brewing and figured why not add the hops as I was bringing the wort up to boil, before boil and hotbreak. Worked ok and seemed to prevent a big hot break (though honestly I was sidetracked and wasn't paying that much attention).
Today I see that Palmer recommends adding the hops after the HB: http://www.howtobrew.com/section1/chapter7-2.html
Online I read that this might result in reduced precipitation of proteins and phenols resulting in a cloudier final product. I've also read the concern of leaving too much hop material on the kettle walls (this didn't seem to be an issue). I was using whole hops so I wasn't able to notice a shortage of trub.
Even with a vigorous fermentation should I expect more haze and phenol character in the final beer?
I've noticed some around other styles, and it usually comes about when a proposed name favors one region over another for a new (as opposed to historical) style of beer. A lot of people around here call it a CDA, so I go with that. But if you call it a Black IPA they still know what you're talking about. Even India Black Ale is understood, but IBA is too easy to confuse with IPA or India Brown Ale.I never really thought about the hype that exsists over this debate but it definitely strikes a chord in the homebrewing community.
Perhaps we can all agree that its a dark beer.
I've only been homebrewing about 8 years. Was there copntroversy like this as other styles were introduced?
All I care about in a style name is: Is it easily confused with another? Will it succinctly give me a description of the beer?
I plugged that into babelfish and it said:Waking up the lazy french people since 1784.
Hey!!! We had our DST LAST week, thank you very much. Nous avons changé l'heure d'été la semaine dernière; j'ai à nouveau la lumière du jour pour ma paresse matin. BOUEF.
corkybstewart, what are your thoughts on the dry mead yeast? Have you made a mead or braggot on ale yeast? What honey did you use for the porter/braggot?
jeffy, how was the smoked braggot? I can see that being pretty damn good. Sounds like your methods aren’t far off from what I do.
Thanks for the responses so far. Looks like I might have to do the wine yeast experiment and just see what happens.
Really the only reason to refill a tank is if you have a nice, clean, new, shiny tank that you're proud to own. It's what's inside that counts. I exchange mine at the local welding supply shop. The fire extinguisher company near me was not a bargain because they had to send them out (probably to the welding supply place).That sucks man.Well, that's why I trade instead of fill
Since I prime and carbonate the beer in the keg now and just use the tank to push the beer my usage has gone way down. I filled my #5 tank back February and still have about 700psi in it.
