I look forward to the dark sipper they apparently have in the pipeline.
+1. Looking forward to that one.
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I'm glad there are folks that think that way. I am trying to position Yellowhammer for that scenario. Aside from our main flagship beer which is a Belgian Wheat our other two main stays are both German inspired lagers (a hybrid "Altish" beer and a schwarz). I brew an IPA too, but mainly just for the tasting room.
As with any business, he needs to keep up with the times to keep afloat. Survival of the fittest. The shop in my town is booming with increase in sales of some astronomical value like 50% or something like that (I forget the exact number). He's here for good or so it seems. And it's a small town of population only like 30,000. In the past couple of years he has basically doubled or maybe even tripled his malt and hop selection, so now I can run there for things instead of always having to order everything online.
JT, I got a sack of it earlier in the year from Listermann's and have been very happy using it for all my 2 row needs. Really no comparison notes to pass along as its just my second sack of 2 row but I'm liking what I brew with it, unless you were actually talking about their pale ale malt and I have experience with that
Ok everybody, a real smh moment here. While I was taking a picture of the two beers to post, I realized that the gelatin fined beer is, in fact, clearer now. I guess it was just a time thing. Took a total of 3 days, and I would not be surprised if it continued to clear a bit more. Never got any sludge, but I suppose the goo has just caked around the dip tube and is holding steady. Thanks for all your help and insight even if it just came down to impatience!
Both times the gelatin was added to 1/4 - 1/3 cup room temp water and rested for 20 mins and then heated to 170F the first time and 150F the second. Yes the keg was at 35F for both additions.
Maybe they were still working out their bottle-conditioning ratios.
I'll be brewing a Dortmunder tomorrow. Never brewed one, but I imagine it won't be too much different than a helles or a pils. I think I'm basically brewing the one from Brewing Classic Styles.
Just mashed in on my first brew since early January. It's a 10 gallon batch. Grist is:
65 % Vienna
Hops will be Styrian Aurora, and Wait-ti at various times.
This will be split into two fermenters. Yeasts will be the yeast bay's Wallonian Farmhouse, and Dry Belgian Ale.
Mashing around 147 for 2 hrs. With ph at 5.3. I'm looking forward to drinking this one on some hot summer days.