« on: March 01, 2015, 07:47:47 PM »
Those look great!
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Great Lakes Hops charges commercial customers a fraction of the retail price per plant.True but I believe they are still more than a basic rhizome.
You could also make several batches that came out great without sanitizing your equipment and come to the conclusion that sanitation doesn't matter. Its using best practices batch after batch that makes a good brewer. You can make a great beer with no starter and bad sanitation, but not every time.Exactly and that was my original point, best practice means consistency and knowing my hard work will pay off as expected each and every batch
Here in Chicago we pay taxes on everything, state, local and federal, I would love to live somewhere tax was exempt on food and food products, 10% is the minimum on most goods, food is 8 and alcohol and gas, OMG, its ridiculous and our state is still bankrupt!Keep in mind we are still paying taxes on ingredients we buy. $7 a bbl plus the state taxes end up being a huge chunk when you add that ontop on everything else.You pay taxes on malt, hops, and yeast? I've always thought they were exempt as food.
I didn't realize that this is Stone's low Gluten beer. I saw in this article that they use Clarity Ferm to reduce the gluten content- I remember a thread on Clarity Ferm last year where people were debating the flavor impact of using it. Judging by the reviews so far, must not be much flavor impact. If there were I'm sure Stone wouldn't use it. Need to try this beer.I didn't either and I'd say its a mighty tasty beer, gluten or not
Yea this is when winter starts to wear on you. Temps going up the first of next week. Heat wave near 40, as soon as the ice mess melts I'll be back on it. Looking forward to that temp in the mid 40's. Perfect brewing weather.
+1I use 10PSI at 38F and 10' lines with cobra taps. The taps and lines are in the fridge so they stay cold all the time.I like a good 1/2 inch to 3/4 optimally. I typically get a bit more on the first pour, but she settles down after that. I also use a fan to help even out keezer temps, otherwise the cold air loves to cling to the bottom. A typical pour starts off running down the side of a tilted glass and finishes straight down the middle. Makes me thirsty just thinking about it.
What is the optimal foam for you guys? I can pour a pint with about a 1/4" of foam. If I want more I just aim for the middle of the glass.