And remember to not use GFCI for inductive loads like fridges or freezers. They are prone to trip with that kind of load.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Why flour? If you're a true farmhouse brewer you'd be using raw (whole grain) wheat berries, spelt, etc. in the mash. But flour in the kettle?
Seems like a fad for people who like fads.
Maybe the "grittiness" that Denny has commented on is coming from apple puree. I could definitely see that.
That is definitely some modified IPA. 'Green apple puree' and 'post fermentation fruit' explains the term 'juicy' a little better. I guess I'm not smart enough to understand specifically what wheat flour haze does to improve a beer. If I ever find one fresh I'll probably try it, to satisfy my curiosity.
It's not worth it man - there are way cooler (and more useful) toys you could ask for with that budget. Just oxygenate your wort on the way to the fermentors, and be done with it.
So is FG more important than the water in creating a 'crisp' beer? I think I may just stick with yellow balanced, 5.3 mash pH but mash at 148f for 75 min to promote higher attenuation.
I think you were pretty clear about that Denny.
Yeah, he was.
I have had similar problems with recent batches. My first stop, is to calibrate my thermometer since nothing in my process has changed other than adding yeast nutrient during the boil. The thermometer would likely have to be significantly off since I normally mash around 150F but I don't know what else could be the cause.
+1 to making sure your mash thermometer is properly calibrated. Just check it to rule this one out.
I think the opposition is due to the hype.
The culture/market seems to be packed to the gills with hyped up beers that have a mythos built up around them but ultimately don't deliver. Some of the breweries seem to have perpetuated this while others seem to fall victim to it from the outside in.
I find myself more and more retreating back to beers like SN Pale Ale and many of the staple beers from when I first started drinking good beer and marveling at the simplicity and consistency. This whole soured, barrel-aged, quadruple IPA brewed with baby tears and unicorn horn dust is something that I hope goes away. I gravitate toward simple, sub 9% ABV beers with no BS, no hype and no ulterior motives (intentional or otherwise).
That's just my opinion.
Sent from my iPhone using Tapatalk
About 3/4 the way through right now...good stuff. Even though we all know Denny is not a fan of the NEIPA style (yet ), it's nice to hear him keep an open mind. My biggest gripe about people looking down on them are the ones who say the brewers are putting out a flawed product and not caring about quality. While this may be true in some cases, for the breweries I frequent in New England, this couldn't be further from the truth.
Also, you guys missed a couple "bleeps" when talking to John Hall. No big deal for me, but you seemed to be trying to bleep out all the other stuff...except dickhole...lol
Thanks, all interesting and useful contributions. I've spent more than a day on the infernalweb searching for mills but was unaware of the Cereal Killer & JSP until now, at the moment I'm leaning towards the adjustable JSP. As a former Tin Knocker, fabbing a larger hopper should be gravy. Any of the JSP owners opt for the gear drive or hardened rollers? I'm hoping this is the last mill I have to buy, and am an admitted tool junkie, so spending extra for truly useful stuff isn't a problem.
The next time I see a pro friend, I will ask him about the new kegs at the new brewery. I visited before they opened and he was doing a cleaning cycle wit hot caustic then hot acid IIRC.
Denny, ask Oakshire what they do with new kegs.