I'm just trying to expand my current grow shop into homebrew supply shop as well..Grow shop? Like, weed?
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Yeah, ya fatty...By the way, I am not anti-purge. It's just that I believe home brewers are too paranoid about O2 pickup when racking from a primary FV.Amen!!
My concern with metal FVs is their weight, PET carboys and plastic buckets are light enough for my fat ass to move in/out of chest freezers.
I doubt that's even worth it... kind of one of those things, like does decoction really add something or not? Personally, I've brewed great hefeweizens, with all the flavors that should be there, with a hochkurz step mash. I'm not even sure that really adds anything either.Pretty sure mash profile has nothing to do with the ester profile you'll get from the yeast.
I think the OP was referring to a ferulic acid rest, usually performed in the vicinity of 110 degrees, which supposedly results in increased clove flavors when the ferulic acid is converted to 4VG.
It really does, but I do it anyway.Yeah, Denny nailed it. I've been meaning to play with short mash rests, especially on small beers. Maybe when I finally get some small kegs.It just feels wrong to fill a 5G keg with less than 5G.
Martin, that's interesting. Reminds me of Sorachi Ace. After trying the Brooklyn Brewery Saison and told that the lemony flavor in it was from the use of Sorachi Ace, I went and bought a pound of it and brewed several pale ales and saisons with it. To date, I have never got any lemony character out of them. If anything, I find them to be more like English dirt hops.I've had poor luck with Amarillo. I think the 2013 crop was bad...
Sorry for the thread hijack. Back on track, I always thought Amarillo gives a nice tangerine flavor, especially in summer blonde session beers.
I think it depends on the style, but you're close. I'd say probably 200-300ppm range.How much calcium has to be in the water before you can actually taste it?
I'll leave that question for the experts. I'll profess to have only an intermediate knowledge level of water chemistry. If I had to guess.... I don't know.... 150-200 ppm? I'm probably way off and/or don't know what the hell I'm talking about. Please accept my opinions on salts with... grains of salt.
Oh I'm very aware. Chop & Brew is pretty sweet, but it'd be great if Chip got Jake and Mike on there more often. The Boat Bitter and Belgian Dark Strong episodes were fun. Jake hasn't made much of an appearance on that show, maybe once? I guess Chip wants to do his own thing, that's cool.Haven't watched it yet, but they should get Jake Keeler, Michael Dawson, and Chip Walton (behind the camera)... that'd really make it interesting. Just sayin'...Chip has "Chop and Brew".
Chip and Jake are on the GC. Maybe they can be in front of the Camera for one.
John Moorhead is a natural.