At least the Mission Street series is OK. It comes from a well know brewery in Paso Robles. If they managed to handle it better it would be fantastic at their prices.
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The difference is at a given concentration of wort a larger volume of starter has more sugar for the yeast to eat. Volume doesn't correlate to yeast growth, but total amount of sugar does.My understanding is that higher sugar content actually starts the yeast on an anaerobic cycle (like you want in beer) while the lower sugars can still encourage aerobic yeast growth resulting in better cell wall strength and more healthy yeast. The starter is supposed to grow yeast not make beer - yet. I've had great luck with starters down to 1.025.
Uhh, that is the prechiller, sump pump method I was referring to. I do try to get it down with an old wort chiller if only to cut down on the amount of ice required. Still easier to do it this time of year.To me, it is more of a matter of tap water temperature. When using my various chillers, I can get closer to lager temperatures this time of year when cooling wort. They still go in the fermentation freezer, but less wait time prior to pitching. Summer can be tough getting anything below 80F without a prechiller and sump pump combo.
rather than a prechiller/sump pump, you can knock most of the heat off with hose water first, then create a loop with ice water and get it down to 45df - I live where the water is always ~75-80 and I almost always can pitch right after running off to the fermentor, even in August.
to the OP - sorry, not much help here - I have freezers for my fermentors b/c I can't even ferment an ale without them!
i have a contingency plan for taking complete control of the costco by me. plenty of provisions
oh don't forget to limber up and double tap
When designing an IPA, what specific component or combination of chemical components in the hop am I looking for? I want to venture out more, and try new hop varieties in an IPA. Besides looking for the freshest hops, should I be looking at hop components such as, total oil, co-humulone, beta-acids, alpha-acids, myrcene, humulene, or farnesene?
Often times I can't find the classic IPA hops, such as, Simcoe, Citra, or Centennial. So I would like to know what exactly to look for in a hop variety before I buy it and run a test brew.
So how do we find out if that was us? I have fairly low (double digit) seat numbers on all my tickets...Did anyone see the option for the members only entrance? I would of loved to get that...
First 2000 tickets purchased in each slot by members get members only.