Spaghetti with arugula pesto. nothing exciting but tasty!
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But I have a little time on my hands while I wait for Franklin to run some of my latest experiments. And I'm procrastinating a bit on dissertation writing.
The sad thing about today's world is if either of your buddies got noticed by the cops they could now be charged and forced to register on the sex offender's registry.
True. It happened to me but I was released due to "lack of evidence"!
To each there own but what is it about lambics that turn you off? Have you had the russion river beatification? I do not like the sweet fruity lindemanns style of lambic at all but a straight (non-fruit) lambic is a wonderful thing.
Haven't tried enough yet, I think...the one that soured me (rimshot!) was Hanssens Oude Kriek. Came to me in a flash what all these reviews talking about "barnyard funk and horseblanket" were referring to. The three things I remember from it were acetone, vinegar, and manure. The Lindemans ones I have no objection to, but I hardly classify them as beer. More a very very traditional and upscale malt based wine cooler. So...if I ever do see the Russian River one, I'll give the genre a second shot! Never had gueuze, either.
Oooh, excellent, maybe saison instead of a tripel for that first quasi-champagne beer. Lambics I'm less a fan of personally, but it sounds interesting!
But saison sounds like a better plan than tripel, not least because your guests legs won't turn to rubber after the first course...
Brewing another beer right now. I have vorlaufed (vorgelauft?) for about 2 hours to get the wort clear, but boy is it crystal clear. I think because the grain bed wasn't thick enough to filter well enough? Today has convinced me to construct a proper MLT.
Also, the difference between what my wort currently looks like, and used to look like, is striking. I had no idea I was getting so much grain into my boiler. Like, really, a ton of grain.
I keep waiting for a post from a WH staffer that goes somewhat like this: It's been 4 days so I transferred to secondary...
How are you measuring your FG? Tell me you're using a refractometer
I never saw that the OP answered this question. Measuring the final gravity with a refractometer is about the only thing that accounts for this as far as I can see.
Use hydrometer and refractometer to monitor gravity during mash, lautering, post-boil, at pitch and during fermentation.
I don't yet have the gear to do all grain, that's going to be my next major investment. I just have to finish reading the all grain section in The Joy of Homebrewing before I make any purchases.
I ran into this on my last two batches after upgrading my kettle from 15 to 20 gallons. Increased my boil off percentage from 10% to 12% for my most recent batch and hit my numbers precisely. You didn't mention any equipment changes. But consider your boil off rate.
Ah ok, so if i let both sit for a few minutes and reach the same temp then the flavors, etc would be the same?