Well I got my white whale. I took 1st in category 22C in MCAB XVII. I've been chasing a medal in that comp for years!
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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.