I recently used the juicer method that was written up by AHA last year and it worked very well. Great extraction taste and very easy. Plus it was all done in a small kitchen.
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This is pure speculation but longer boils might be necessary for some modern breweries to drive off DMS due to the closed configuration of their boil kettles.Modern kettles have a condensate trap that keeps vapors from dripping back into the kettle.
Apparently a boilover on a kettle in the 7-15 barrel range happened just after she added hops.I just heard about this. I post it here as a warning/reminder to be careful.
Oh my gosh, that is awful. Any word on how it happened? Lesson we can learn?
Thank you Jim. I was hoping they would post the Proctor's sheets for comparison to your own to see where you went wrong.I would email the lead grader and see if they'll share some advice. They don't usually share proctors scoresheets, and I think those would be less helpful than you'd expect. It's really based on the proctors, admin's notes on the beers, and a consensus of the examinees too.