I've got a sack of Pearl coming through my club group buy. Looking forward to it. I wonder how much difference there really is between all of those malts though. It has to be pretty, miniscule, right?
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I haven't seen him post on any of the forums for a while now...it's a shame with his wealth of knowledge.I remember Kai doing a video and documenting the color of the wort throughout the brewing process on a triple decoction and he found that it didn't really darken it (if I'm remembering correctly).
I recall that as well - didn't he estimate it at maybe a half SRM if that? where is kai anyways?
Ah, that's cool, My kettle is definitely not big enough to fit both, unfortunately.Not a pain to clean, huh? What about putting in your chiller? I use a hop bag here and there and love that it keeps the post boil trub to a minimum, but hate pulling the bag out to put my chiller in.
I just hosed it down with my sink's sprayer attachment, and it cleaned right up.
The filter I bought is only 4 inches in diameter so it fits in the kettle along with my immersion chiller (I could actually fit a second one in there).
Reading the guidelines calls for "light reddish amber to copper color." How does Negra modelo fit this description? I've brewed 100% Vienna Vienna Lagers that hit the light reddish amber (a decoction darkens a bit). For that matter I've brewed a Munich with 100% dark Munich that made an award winner.You think the decoction really darkens it? I remember Kai doing a video and documenting the color of the wort throughout the brewing process on a triple decoction and he found that it didn't really darken it (if I'm remembering correctly).
This is what I do when I bottle as well. I don't shake the living hell out of the keg, but I give it a gentle swirl. It's a super cool process for bottling.Plus you don't need sugar?
I have had good luck just adding priming sugar to the keg, racking beer on top seal, purge, and here's the cool part, shakeing the living ell out of it to distribute the sugar. Then I push to bottles with co2.
Brewing a Hefe tomorrow that I call Clove Grove Hefeweizen and bottling my Irish Red Head in the morning. It's friction cold here in Colorado Springs. I like brewing in the winter time cause the ground water going through my immersion chiller is so cold.How is it in Colorado Springs? It's 8F here in eastern Iowa and snowing. I brewed a helles today and the tap water got my 4 gallons of wort down to 50 in about 20 minutes. I love it!
I have nothing to contribute but that was funny!S, I picture you writing this in a velvet smoking jacket while puffing on a Cohiba Esplendido and sipping Old Rip Van Winkle.
I do not smoke. Heck, I barely drink these days.
given the lack of specific denial can we assume the velvet smoking jacket is on target?