Was thinking of something along these lines for the label:Ouch! Yours?
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I switch over to an ice-water supply for the IC once ambient is reached. Even in Winter I have to do this.Damn! My ground water never hits 88, 70's is as high as it ever gets and that's rare. That's got to be a pain, but it sound like you have it sorted if it only takes 30 min to hit 62F.
When I said sugar, I meant extract sugar as opposed to table sugar / sucrose. Adding something highly fermentable like sucrose or glucose will increase the alcohol and reduce the body because they attenuate fully. They will not increase the sweetness of the beer if you're adding reasonable amounts. Adding malt sugar in the form of extract will tend to increase the body and decrease the bitterness because the extract it is not fully fermentable.It depends on if they expect you to add more sugar or not. If they think you'll use it as is, adding unhopped extract will make it seem less bitter than it already is. Still, I would probably leave out any bittering addition this time around and see how it turns out.
Hmmm, I didn't consider that. I can't tell from the recipe if it assumes you will add additional sugar (following the directions on the can) or if the dry malt extract and grains in this recipe makes up for that. My guess is that the grains and dry malt extract replace the sugar you would use if you were just brewing the kit as is. If I added more sugar, would that just increase the gravity and therefore the alcohol content, or would that make the beer too sweet?
What it looked like while building the millThat looks sweet!
My setup is: cold comes in the bottom. Easily reversed.You get down to 62F with tap water that is 88F? You use an ice bath?
Last week I recirculated the wort the entire time and went from boiling down to 62F in about 30 minutes. Only about half the coils were in the wort since I did a 6 gallon batch.
BTW tap water only 88F...
Tell that to all the people with copper imersion chillers...Copper in trace ammounts, I have heard, benefits yeast health...Yeah, as mentioned above, wort only. I use a copper counter-flow chiller with no problems. And yes, you need trace amounts of copper for yeast health, it's an important co-factor in several important enzymatic reactions. But keep copper away from your beer. Just try it yourself, take a small section of copper pipe and dunk it in a beer for a minute. You'll notice the difference. Do it for less time too . . .
True (re Cl and SS). No disrespect intended at all, Tom--I just wanted to make sure that forum readers get the right idea before 'acid degradation of plastic tubing" became an urban myth and had its own Wiki entry.No worries, I'm from NJ, I have a thick skin and a tendency to vigorously defend my position.
In fact, I sympathize--I, too, have a tendency to think aloud (or online) when I encounter a problem--and my comments and reasoning are not always correct. That's what makes this forum so fantastic--we're all on the same journey towards a better understanding of brewing great beers and there are a lot of enlightening comments and tips from the pros/veterans here on this forum.
You would be using the same number of cones.Fixed it for you.
Fresh hops are 80% water, 20% vegatative matter that has the AA and oils.
Dried hops are 10% water and 90% vegatative matter that has the AA and oils.
To get the same vegatative matter, 90/20=4.5. That is where the 4 to 5 comes from.
Commercial growers dry at 140F, which will flash off/damage some of the essential oils. Fresh hops have these essential oils, which I think is part of the flavor they give.
Which do people prefer? whats the better buy?I have a similar question, but am leaning toward a monster mill over the BC.
Thinking of the crankandstein 2A in particular up against the barley crusher
We'd love to have you come over and talk to our club. (I know we all voted for you.....)We can arrange that. Drop me an email, it's in my profile.