So I just finished my kegerator last weekend in the garage and now there are fruit flies all over the place! I've seen the plugs for the taps, which I plan on getting, but is there anything you recommend for eradicating the population?
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There is a new brewery in our area, Ozark Beer Company, that uses their yeast exclusively. The head brewer is very keen on this brand and they make the best beer, by far, in our area.
any idea of what strains he uses?
I like that the yeast is packaged with more cells.
Yes I used the Burton on Trent water from the most recent issue of Zymurgy.
Oh, that's too bad. I guess you didn't actually read the article about the fact that the local water was typically diluted naturally to a less mineralized condition. The Pale Ale profile just happens to be similar to that diluted Burton groundwater.
I'd style it after tasting the finished product.
NO! Not the Burton water I hope. The Pale Ale water profile is much less extreme than Burton water.
The other thing I can see in this recipe is that it may end up more like an Alt. If the hop aroma is low and the Munich malt comes through and the beer dries out well, the beer could be Alt like.
With respect to well hopped beers, I agree that the malt can clash with the hopping. That is why a very simple grist is used in a typical American Pale Ale. Hopefully that won't be the case here.
What are the IBUs on that bad boy? I only brewed an all Munich once and it turned out pretty good. I wish I had upped the IBUs to balance it a bit more though.