I've got my tickets!
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I prefer my stouts to have a very smooth, more subdued roasted quality than is probably advised. I minimize roasted barley and use more pale chocolate and midnight wheat to get a smoother quality. I also like to split the flaked oats and toast half of them.
I highly recommend a hands off fridge because there's nothing like a well aged beer.Doesn't it take a lot more time to age beer in the fridge? I always figured cellar temps are the key to aging beer.
I think what I'm hearing (reading) is that I can recirc until chilling is done, shut the pump off, pull the line from the BK and put it in the fermenter, turn the pump back on, and pump the wort from the BK to the fermenter - nice and neat!
I would add a 10-20 minute rest after whirlpooling, to let the trub settle out.