You guys are thinking like homebrewers..think like a network exec. Who the hell is gonna watch these shows? A few thousand people?
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Gonna definitely try a shorter boil at some point soon. Not too scared of DMS at this point, but I'll admit that 30 mins does seem short for pils malt. Of course we all thought that 60 minutes seemed short for a pils boil, too....
Even in spite of Brulosophy's exbeeriment with a 30 min boil and pilsner malt resulting in no detectable DMS (even by lab analysis, IIRC), I still cannot bring myself to give it a shot.
But the recirc methods are, like PICO Brew, right? That's what I keep telling my wife why I need to buy the Z!!!!!
It is known that shear, e.g. from stirring, can damage yeast. The success of the shaken not stirred method suggests that stirring is no big deal in practice.
That's weird...I don't have any trouble wiht the lids on mine. Must be a different brand.
Or you've just got powerful hands...
Thanks guys. Maintaining the typical batch sparge routine certainly makes it simpler with my setup (single burner, no-heat mash tune, etc).
Any thoughts as to why the guys from Bell's who posted the original clone recipe would suggest the step mash when undermodified malts likely would not be used nor are listed in the recipe?
I think what he meant to say was heat stress rather than oxidation.
The goal of the 30m boil was simply to save time. I was hoping the resulting beer would basically be the same as a 60m boil. IBUs were adjusted etc. IIRC there is a mention in the LODO article that a shorter or less intense boil could contribute to less oxidation/more "it". I wonder if there could be some merit to this now. The maltiness is more in the aroma but it is still in the flavor too. Very munich malt-ish. The recipe and yeast was basically the same as I've done for the last few years except a 30m boil. 70/20/10 2 row/wheat malt/sugar. That said, could be just a one off thing. Honestly, I don't want in my saison.
I have 2 problems with conicals, both related to cost. I frequently have 3-5 batches fermenting at a time and that many conicals would be expensive. As would a way to control fermemtation temp.
I understand that. The only time (maybe twice) that I ever used a bucket to ferment was when I ran out of carboys and better bottles.
Unfortunately these days I don't brew as often, so I've rarely got more than two batches going at once.
But I still think the stainless brew buckets look pretty cool.