Interest is up.
Interest may be up, but excitement appears to be down.
Indianapolis last week and a several more judging this weekend, but none of the anxious, impatient posts from years past.
Guess we're mellowing with age.
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Interest is up.
SO.... I gather I shouldn't go out and buy a bunch of 5.2 PH stabilizer?I'll give you the container I bought over 10 years ago. Still full.
Never received a reply, check spam folder but no luck. Received an email yesterday (2/14) morning saying that the payment deadline had been extended and would I like to pay. Heck yeah! So I'm in for Philly.So, Philly's my first choice, NY second. Threw in Seattle as a last chance hail Mary. Got my acceptance to Seattle last week and paid.
I also have two entered. Luckily enough I was given the Seattle region, no mail necessary!
My unpopular view of competitions is that they are a fun fund raiser for brewing clubs.I think "fun" is the key word here.
The carbing (sparkling water) was @ 25, serving PSI recommended by the manufacturer is 8-10.I have had seltzer water (carbonated tap water) on tap for years. I leave it set at 25 PSI for carbing and serving with 15' of beer line. The system is a corny keg with a float inside to maintain a constant water level. The CO2 is never shut off.
Owing to its low water content, honey is very stable. Its microorganisms are dormant until they access an appropriate medium, such as your wort, where they have the potential to spoil your beer. Honey also contains various enyzmes that, if not denatured by heat, could go to work in your fermenting wort, resulting in a beer that’s drier than you might have intended.
This style seems to be lost in the last 5-10 years . . . .Can't be all that lost. Just finish taking the first running on an American Brown Ale. It's a must for the upcoming Fall season.
adding the hops and leaving them in the whirpool for 10 minutes (also called a 'hopstand', I believe)Not an expert, but I think that whirlpooling can be done can be done with or without hops. Whereas, like it says, a hop stand needs hops and can be done with or without whirlpooling (using a pump or any other method to create the whirlpool).
The 10 minutes noted would be the length of the stand (I.e., the "rest" at that temp).Yeah, if the recipe said to whirlpool for 10 minutes without a temperature, it's incomplete. I would take that to mean tossing in the hops at flame-out and waiting 10 minutes before starting to chill. The problem with doing that alone is that you'll still be pulling significant bitterness and losing the aroma/flavor you'd get with a lower temperature whirlpool.