18E and 20A. My 22C scored a 38.5 but didnt place.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Saint Paul is posted.
If its a good tank, not falling apart, the fire needed to cook off the tank will be destroy the garage/shop/shed by the time the tank cooks off. You might tell the fire department that theres a tank in your fully engulfed building. But if you forget, they will assume the worst.
A healthy propane tank is not going to just suddenly explode all on its own.
If a full/ over full tank warms up it can vent, and it can pool. Then if there is a spark from something starting up, like a fridge, you can have problems.
If I went to the trouble of going from keg to keg I would do it through a filter and drop the cold crashing.
If I use a different brand of blender will the beer taste different?
Not sure you need the heat. I use a chest freezer and dual temp controller as well with a 2 degree variance. When the temp warms the unit kicks on and chills to set point as designed.
Perhaps adding the heat made the temps fluctuate more frequently and caused the unit to cycle more frequently than needed.
They have the Cherry and now a Mesquite smoked malts on their web page. I have not used the mesquite.
I haven't used the mesquite malt from Briess but if it is anything like what I have created at home smoking malt with mesquite then a little will go a very long way.
That matches my feeling on smoking meat with mesquite. A friend usually mixes it with oak.
Yeah, mesquite is pretty assertive. I sometimes mix it, too. While I like it in Bbq, I'd probably use little or none in beer.
Now, if I forget to make a starter ahead or don't have time. Then I make a starter using wort and pitch the entire thing at high krausen...I have been reserving this in my toolbox for a while. Such a smart and easy trick.
Mark, or anyone else, do you have background on the origin of S-189?
I believe that the strain originates from the Hürlimann Brewery.
Yeah, that's what I've found also.
If I ever do a 14% lager I will use this yeast.
What's interesting about W-34/70 is that it is not a strain. It's the 70th isolate of strain number 34. Hefebank Weihenstephan also offers W-34/78.
What's an isolate you may ask? Well, it's a single well-isolated colony from a plate.
The yeast culture in the photo shown below is from Scottish and Newcastle's Tyne Brewery. The well isolated round colonies in the lower right-hand quadrant of the plate are isolates because each one was formed by the offspring of single yeast cell. Yeast cells can undergo mutation in use. Periodic isolate selection can lead to the selection of cultures that have slightly or radically different performance characteristics.