I just read you should seat the keg and then close the bail. Is that correct?Yup, that's correct, if you clamp down first you can impede the lid from seating properly
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Yeast strain and grist.+1, also be sure your thermometer is calibrated at mash temps if you can. You might be mashing lower than you think as well.
Here ya go!Busy weekend here, started souring the hibiscus Gose, stringing up my hop plants and bottling the neighborhood ladies favorite peach wheat. In between all that a few of my daughter's soccer matches, whew, I need a beer already:)
Mind sharing your recipe for the peach wheat? My wife loved a peach wheat extract kit I made her a while ago when I first started brewing...since then I've made the jump to all grain and she keeps asking for another batch
I've always thought about just doing a secondary ferment with my saison recipe racked onto fresh peaches and peach puree with a pitch of some Bret strain
Does the "commercial calibration" section of Zymurgy give you what you're talking about?+1, I was also reading about the new 2015 BJCP style guide that updated commercial representations of the style. Buy some of those beers listed and read the style guide as you sample the beer.
I think that's what it's called, at least. Where they score commercial beers.