« on: September 06, 2010, 04:13:37 PM »
i would go mid-60s. Say 65F. YMMV
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I add it as soon as the wort is in the fermenter. I don't use it for every batch, but I always use it if the fermenter is close to full.I add it when I see signs of fermentation, and continue to add some as long as the foam keeps climbing. If it's not working for you. try adding more. You can see it break apart the foam when it hits it.
Push aka Charlie is a really nice guy. It's hilarious to see him rap. Straight outta Compton.Ha! I didn't even know his real name
Why is a thumbs down icon next to the thread? Can I change that?When you start a new topic, there is a field that is called "message icon" which defaults to "standard". There is a drop down menu there that let's you choose "thumbs down", among other things.
I was teaching a guy who had just finished cullinary school how to brew. When I said I wanted the sparge water to be at 170F, he looked at it for a while then said it wa, at 170F. I was on the side with the bulkhead thermometer, and it was 170F. WTF? I asked him how he knew. He said if you pay attention, water as it is heated will have some different character. with temp. At 170F the surface becomes very still and even. Look sometime, I was convinced that the brewers before instuments had some clues as to what to do.You're right, they did do that. I read about it somewhere, it might have been something Randy Mosher wrote about old brewing techniques. They heat it to blood warmth as one example, and another was when you could see your face reflected in it.
At least no acting was requiredGood stuff, thanks Drew. Do you know what Push does for them?
Aside from appearing as a drunken fool? I think he helped them mix their sound, etc.