Sounds good. FWIW I brewed the pumpkin beer from the recent Zymurgy. I use RO water and built it to 95 ppm chloride and 35 ppm sulfate.
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Really? Do you agree with this statement Denny? I've never heard about proteins getting 'used up'.
QuoteLastly, homebrewers who keg their beer should be aware that foam positive molecules can get “used up” when foam is created. Thus, if you shake your keg to carbonate it, you may be dipping into your pool of foam makers for your beer.
This comes up now and again. I've never experienced the foam positive molecules getting used up. My recollection is that Denny's experience is similar.
That said, the head retention in my higher alcohol beers is something I would like to improve, if possible. After I got the carbonation dialed in on my last keg, the head retention is not bad but I'm not getting the lacing I'd like.
Tasting notes are my latest favorite thing. Especially if they have that over the top beer snob air about them.
This is a great idea. I make that bread recipe all the time, replacing the water with different beers. Even with 12oz of beer, the beer's flavor mostly bakes out, so I wouldn't worry much about hop particles or flavor in the tiny amount of yeast you'll be using. According to http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html replace the 1/4 tsp of active dry yeast with 1/2 tsp of fresh yeast.
Looks tasty! Saturday or Sunday I start on a quest to see if I can make my Rye IPA into a decent Rye APA. Trying to get it from 7.3% ABV down to more like 5.2%.
Partially to see if it can be done. Mostly because if I don't start drinking lower alcohol beers, I'll have to stop drinking.