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I don't preheat my mash tun with boiling water.
Is there any downside to preheating the mash tun? Equipment issue perhaps?
And it's true, after a couple beers the judges will often end up in lockstep and after judging independently will find that they are making the same comments and scoring them the same.
Anybody ever notice any issue with Hop presence after gelatin. Have an IPA that needs to go on tap now and was thinking of doing the gelatin but I don't want to strip any of the hop aroma from the beer.
I don't know whether this makes a discernible difference in 5G of beer but, IMO, this makes liquid yeast better.
If it doesn't make a discernible difference, why would it matter?
I just don't want to intentionally add more microorganisms or take the chance of them contributing some flavor. Again, I don't know if it makes a diffence but I'd rather not chance it.
Actually I was thinking more of European hop growing areas, plus my mental picture of Oregon is a cooler version of a rain forest, but I guess the hops grow better in the eastern half of the state.
The Willamette valley is said to be similar to the Hallertau, so it is a little more moderate than the Yakima valley. They use drip irrigation on the hops in Yakima, don't know about the Willamette. Somewhere I read that in general, lower AA aroma hops do well in the Willamette, and high AA hops in Yakima.
After 3 days i will rack 2 gallons into a separate fermenter and add 1 gallon of unhopped wort to bring the 3 gallons up to 1.048 (and thus dilute the IBU's from 12 to 8]. By my calculation this is equal to about 1.5 lbs of light DME. At this point I pitch my bugs and strap on my Brew Belt to kick the lacto into gear. This way I also get some flavor and mouthfeel contributions from the 3711, but add some food back for the lacto.
So, does this sound reasonable? Am I missing anything obvious?
I usually assume brett will work SG down to 1.002 in the bottle, so figure in the difference between your current gravity and 1.002 when calculating priming sugar weight. If you want to be conservative, just assume 1.000 as FG.Just so I'm clear, if I plan to keep the bottle for less than 6 months then calculate the amount of priming sugar in the usual way. If more than 6 months, factor in the difference between the current gravity and an assumed gravity, say 1.002, in the priming calculations. Did I get it right?
Since berliner weisse is normally consumed rather quickly (like any light wheat-based beer), I would only be concerned about additional carbonation if you're going to cellar a few bottles for 6 months or more. In that case, just fill a few heavy duty bottles.