Agreed, I think it probably doesn't matter.
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Diaspora...good word! Hope Penrose's beer comes to Iowa.This is a little off-topic, but a couple of former brewers for Goose Island are starting their own 40-bbl brewery in Geneva, IL, shortly. http://www.penrosebrewing.com/
I've heard that they are bringing a few other Goose Island employees with them.
I think there's been a bit of a diaspora since the ownership change, though I think to some degree there were always people leaking out to other local breweries. This is good for the local craft beer scene. I'm not sure if the rate has increased, but I bet it has.
I'm in their Wrigleyville pub having a Dublin stout.Jealous! I love that pub. The one time I was in there was just packed, as it was after a Cubs game. But I found one spot at the bar, which was cool. Only stayed for one beer since I didn't have much time. Would love to throw down a few there sometime.
You can keep the Nero. Nasty stuff.
Thanks Everyone!Don't ferment at 62F then if you want more banana. You'll need to go higher, more like 66-68F. I just brewed a hefe 2 days ago with half 2-row and half white wheat for the base. Trying out the new Mangrove Jack's dry hefe yeast to see how it stacks up to the Weihenstephan yeast. Would love to have a dry option for hefes. I've read that WB-06 doesn't get very banana-y.
Personally I'm more of a fan of the banana flavors from this yeast myself and thanks again for the tips guys.
Before I opened my brewery I was 165 lbs. close to 185 now and counting....That doesn't make sense...shouldn't you be working harder now? Or is it because you're doing less hiking and the like?