Mostly it's a matter of prudence. If you've ever had an entire batch of flat bottles to deal with you'll see the benefits of adding yeast at bottling even if you probably don't need it.
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I simply add 1/3-1/3 pack of US-05 to the bottling bucket when I do it.
Makes sense.Embarrassing, isn't it?
Tom you don't have a mill?!
Almost everything we do as a brewery aims for bigger is better. My decision for the larger rollers comes from mountain biking and the angle of attack of diffferent diameter wheels and obstacles. Larger wheels have a lower approach angle and therefore roll over obstacles better, so I assumed the same applies to malt mills. I might be wrong, I am not sure.No, I think you're right, I think a 2" roller would be less likely to jam than a 1.5" roller. I'm just not sure how much the 1.5" roller would jam since the Barley Crusher is 1.25" and people really like those, and I don't know if adding a third roller improves the crush enough to give the 3x1.5 an overall advantage over the 2x2. This is why I still haven't bought a mill . . .
It was at my LHBS, on the shelf in a red plastic jug. I'm not at all a smoked beer fan, but I bought some and brewed one just to see what the extract was like. Pretty good, IIRC. But I've never made one AG so I can't compare.Cool, thanks.
Hey, thanks for the recipe adjustments, Cap! I think sour cream sounds better.Sounds great - except for the minute rice. Some brown or wild rice sounds better.
I had that dish in Kosice in 2002 and the version I posted was off some website that no longer exists.
The chinese red chicken sounds pretty good. That got me thinking, maybe a filipino adobo with pork and chicken, boil up some minute rice, and viola! Dinner.
I've found it helps to have fresh dried beans instead of old dried beans. And to soak them on the counter instead of in the fridge. I also heard somewhere, maybe on Good Eats or it could have been ATK, that you don't want to try to cook the beans in acidic liquid, it takes a lot longer. So cook them to get them soft, then add them to things like chili. They may have even cooked them with some baking soda added, although whether or not that affects the cooking seems to be disputed and might depend on your water. As always, YYMVBeans would be another good idea. Especially a cassoulet. That would probably do well in a crock pot at a hunting camp.
How do you cook your beans? Every time I've tried to cook beans in the crockpot they never get soft. Last time I soaked them for 24 hours and then cooked them for 12, they were still crunchy. I'd love to try it again but I'm getting pretty frustrated.