Instant and minute are more gelatinized than "old fashioned" if memory serves.
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Does beer stone in kegs cause off flavors? Assuming so, right?
In any case the guy's big concern was that I'm re-pitching slurry from dry yeast; he emphatically said this is a no-no. I'd never heard that before, but he explained something about dry yeast being not as pure a strain as liquid and so with every re-pitch you get a higher chance of non-pure yeasties propagating weird stuff... I'd never heard this idea that re-pitching dry yeast is bad.... did I miss something or is this guy, whom I otherwise quite respect as a brewer and business owner, off the mark?
Were the Cascade hops still wet hops or were they dried?
So guys I gotta ask, what sort of reaction would you have if someone said 'hey I'm having a pig roast, do you wanna come? There's gonna be a ton of beer too'?
Because while we've gotten some responses, most of the time people are kinda like, 'Oh, ok, that's interesting.'
Sometimes I wonder if it's just me, or if it's the country.