how do we know he WAS wearing pants?
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Can the starches in beans be converted......?
Are you suggesting that the OP put Beano in his wort?
I know I brew partially (Very partially) because I can have good beer when I want it for .5 or less of the prices in the store. With the economy in the shape it has been in of late perhaps people are getting frugal like their grandparents were back in the 20s.
That could explain increased interest in homebrewing, but not comp entries. And I'm not sure it is really a driving force behind the increase in homebrewing, though it could be a factor.
One thing, it makes getting invited to be a judge easier! But I'm not sure I'd want to be a comp organizer. Wow, how do you deal with double the entries on relatively short notice? Yikes.
Can this be right? A Dunkelweizen calls for about 4.0 volumes of CO2? Priming calculators say that means about 8 oz of cane sugar. I only use about 4 oz in most of my other brews.seems excessive to me. Beersmith tells me that style carb levels are between 2.5 and 2.9 volumes which would be more like 4-5 oz of table sugar
That was my concern. I have 2 or 3 packs of T-58 in the fridge but I have read that it's not very attenuative. It seems to be unsuitable for higher OG recipes. My OG is mid-range at 1.072, target FG of 1.015 using the Saison yeast. It kills me that I might have to drive an hour to Cambridge for the right yeast, ugh. Should have just ordered it online a week and a half ago when my LHBS said they might not be able to get the stuff. Live and learn!1.015 seems pretty high as an FG for a saison.
2oz of simcoe
2oz of Saaz
2oz of nothern Brewer
2oz of cascade
I buy my hops at my local more beer store by the oz. They have good deals.
I like to support my LHBS so if I only need a few ounces of a specific hop I'll buy from them.
David Miller's logic seems rational enough. Let's look at Budweiser for a moment. Budweiser's fermentation vessels, are rigged with a level at the top that catches all the fermentation scum, that is up and kicked-out during primary fermentation. The brew master at So. Cal Budweiser say's, the purpose of the top level inside their fermentation vessels is to catch all the harsh, astringent material that would other wise affect the flavor of the finished beer. This may suggest, that skimming the foam in the kettle along with the coagulated hot-break would lessen the harsh flavor contributions.
I just let it boil over and have the wife clean it up actually i pour my wort through a strainer enroute to the fermenter and it is not a problem
Haven't found a strainer, yet, that will catch the hot break.