The hotel has several hundred rooms. I'm sure it should be good for a day or two. Nonetheless, I'll make my reservations at 9:00 on the 5th.
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15.2% room tax and $45 per day in parking. Gotta love Philly
Thinking about using the following recipe for a wit beer. My question is, is a step mash necessary? I am not able to heat my mash tun. if a step mash is necessary, what should be the initial water/grist ratio? What ratio should i end at?
(5 gallons/19 L, all-grain)
OG = 1.050 (12.4 °P) FG = 1.011 (2.8 °P)
IBU = 20 SRM: 4 ABV = 5.0%
4.5 lb. (2.0 kg) flaked wheat (1 °L)
4.9 lb. (2.2 kg) Pilsner malt (1.6 °L)
1.1 lb. (0.5 kg) flaked oats (1 °L)
0.25 lb. (113 g) Munich malt (8 °L)
0.5 lb. (227 g) rice hulls or other natural filter
4 AAU Hallertau hops (60 mins) (1.0 oz/28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 mins)
0.4 oz. (11 g) crushed coriander seed (5 mins)
0.03 oz. (1 g) dried chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast
Step by Step
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).
Americans obsess over brewing water. I don't think it's really all that important, in the grand scheme of things. Use a light touch. Only add stuff if you have a specific reason to do so. All things being equal, I've had the best results just by using the least-mineralized water I can. Make sure you hit your target pH though (use acid if you need to), because that can make a big difference.
I went to my grocery store to buy a cinnamon stick to place in my Saison D'Hiver, but they were sold out. I have some very good Saigon cinnamon here at home, but it is in powdered form. So, I have a couple of questions. Is it a good idea to use powdered cinnamon? Also, how much should I use? I was thinking of just using one gram in the five gallons.
Grand Rapids beat out several cities for the event, including Austin, Texas, which was knocked out by strict liquor-control laws that prevented further consideration.
Looks like the Texans have some work to do.
yeah, these guys are nasty little boogers. and they don't stop there. i have had beer vanish from my fridge without any other explanation. Or could it be my sons and their friends? Nah.
on the other hand. the final gravity is 1.014, one you read a little low on the hydrometer the other you erred high. hence both readings demonstrating the same accuracy (distance to true number) but precision is off (measure of repeatability) solve the first with averaging, the second problem with calibration.
I think it is common for first meads to be under attenuated because the must is low in nutrients and the CO2 needs to be driven out of the must to allow the yeast to finish the job.
I make "under attenuated" meads on purpose, regularly. I like low alcohol sweet meads. Back-sweetening does not give the same flavor profile. Never tried driving out the carbon dioxide. Seems like taking a chance on making a sherry-like mead by introducing oxygen at the wrong time.