Not sure if this is new or if I've just never heard of it before, but I saw this in a Skymall catalogue over the weekend.
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I'm not sure what the point is. If you drink it fast enough, it won't have time to get warm.
Quote from: narcoutI find that my pH rises significantly during batch sparging unless I take corrective action (treating the sparge water with phosphoric acid and/or reserving some or all of the dark grains for the sparge).
Narcout, you must be having water with fairly high alkalinity.
although batch sparging probably won't raise your pH too much.
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In my experience vegetal aromas and flavors are extracted much more noticeably at lower temps. If I dry hop with american hops at 55 degrees (winter in my cellar), I get up to several weeks of grass/wood before it dissapates. When I dry hop with the same volumes at 70F, it only typically imparts that character for a few days.
And yes, you're reading that right... I get chlorophyll notes at the BEGINNING of dry hopping-- not after extended periods of dry hop contact like prevailing opinion tells us.
How about a color for that crystal?UK Dark is generally 70-90 SRM.
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