Why not milk? I grew up in dairy country and to me, there is no substitute. YMMV. Of course if you are lactose intolerant, my sympathies and apologies. I know if I were, I would be really sad.
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I had two thermometers (one digital probe and one regular) when I was mashing and they both read the same temp. My mash temp was 152 falling to 150 over the hour. My mash out and sparge temps were low tho. I didn't ever reach more than 160 F.
At those mash temps I'm not surprised at all that you got around 81% attenuation. As said above if you want less in the future bump the mash temp up.
It was an all grain batch, my first. I tasted the test sample and it did seem thin and the alcohol was more than I expected. I am hoping that carbonation will help a bit with the body.
Try checking your thermometer calibration.
Since I didn't get to the double batch of IPA last weekend, I'm going to do a single batch of double IPA this weekend.
Hopefully nothing else comes up this weekend to bump the batch again otherwise this one could get to be a doozy
Who is this mystery pork roll recipe holder?They're emeril recipes, although I made some substitutions where I felt like it.
Love Emiril's sausage recipes. I need to try my hand at some Andouille.
1st 5 gallon pull out of the solera...carbed for a week in the corny keg @ 25 psi CO2
Here is the money shot...lol
Taste is sour cherry aroma is heavenly floral and lingers long on the taste buds.
I am well pleased and blessed to have this beer to enjoy.
That's a thing of beauty. Send me a bottle.
ZZ Top "Beer Drinkers and Hell Raisers" Perfect
One of my favorite ZZ Top tunes!
I keg my wheat beers and they always drop clear and bright eventually. Wyeast makes an additive, TANAL A, to prevent that:
I don't know if I would really call Sinamar syrup-like. It may be a touch concentrated, but it never seemed too goopy to me. Of course, I'm also thinking of it in comparison to the brewer's caramel that ABI uses to create Amber Bock.