« on: October 08, 2012, 07:52:49 AM »
I suppose the dry hops could provide nucleation sites, causing the CO2 to come out of solution faster than normal.
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I thought hop bitterness escalated/intensified spice?
If only they had the intelligence of a horse...more like a mule it appears. Good luck overcoming that, but keep trying and don't give up!
I've been doing wits lately with only late (-10min) or whirlpool (flameout) hop additions. It's such a lightly bittered beer it doesn't really matter if you skip the bittering addition, especially if using spices since bitter orange peel will provide a bit of bitterness, or if you're adding acid post-ferment for a bit of sharpness.
Cash price and credit price is coming back at gas stations. Way back in the day (late 70s? early 80s?) it was common for the credit price to be slightly higher.
American champagne bottles will accept a standard crown cap. It is only the European ones that need a larger cap.
Boulevard's Smokestack series comes in brown 750ml that need a 29mm crown. It's possible they're importing these bottles from Europe, but that seems like a waste of money, and I don't think they're that dumb. There's probably a North American source for 29mm crown bottles, like maybe this place: http://www.unitedbottles.com/catalogue/wine-champagne.php
You could argue Quebec is basically European, but I think some European people might disagree with you.