« on: August 29, 2013, 07:21:09 AM »
Definitely go BIAB, it's a no-brainer for small batch brewing.
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Sweet, let's do it.Beersk we could carpool .Paul,Yeah, me too.
I will be over in just a jiffy.
I think he was possibly being sarcastic. I rehydrate always now. It's easier to pour into a carboy and it's better for yeast health. Do whatch you want.There is absolutely no reason to rehydrate, other than the fact that the rehydration process (in water) allows the dry yeast to re-build cell walls and to absorb the nutrient built into the drying process prior to the metabolic stress of the wort sugars being introduced intracellularly. The viability is nearly doubled by rehydrating with water.
To me that actually sounds like a pretty good reason to rehydrate.
I've done it both ways and never noticed a difference in performance. However, I've never performed the infamous blind triangle tasting either.
Paul,Yeah, me too.
I will be over in just a jiffy.
I can't answer with any authority, as I don't know, but I can't imagine it would. You shouldn't be short cycling the motor which is where the wear and tear would come from.This is why I switched and went the fridge route for fermenting and freezer for kegerator. Got tired of lifting carboys in and out of the freezer.
My plan is to get an upright fridge because I don't look forward to lifting fermenters in and out of a chest freezer. I see back pain when I think of that. And I don't want to spend months rigging some sort of block and tackle in my basement to eliminate the lifting.
Perhaps the best beer I have made was with 34/70. It was a Czech Dark Lager. Very malty. I am going to brew it again with 833 to see what the impact of the yeast was, but that was one fine brew.It'll be better, trust me. Maybe you should try one of the Czech strains for that one.
Normally when I cook brats I boil them first in some beer and sliced onion untio cooked through, then throw them on the grill. I really like to fry bacon, chop into bits and fry my kraut with bacon and a little bacon grease. Oh, man, is it good. You can cut the beer down with some water if you want to save some for dry hopping. I go 2 parts beer to 1 part water.I boiled brats last night in maybe 2qts of beer. It turned out really good. Wasn't sure if my kraut was still good, smelled like kraut, so I used it. Not sick yet, so I must be in the clear. I'll dry hop the beer tonight when my hops come in the mail. I may go with an oz of Kohatu and an oz of Nelson Sauvin. Hope they aren't wasted, just hated the malt flavor of Rahr pils...I don't know what else it could be. That same flavor has shown up in 3 or 4 beers made with the same malt, different yeasts, different water. Like stale bread or something. It's not the same issue I was having before (butterscotch beers after a week on gas), I've resolved that.
Boil your bratwurst in itThat's a fantastic idea. I was thinking of grilling some brats this week...crap, now I'm wanting to dry hop it to try some new hops. What to do...