« on: July 23, 2016, 03:25:47 PM »
Gotta plead laziness - I spray my SS spider out thoroughly with hot sink water until visibly clean, dry it, and call it good.
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It took off very quickly and is currently at 64F. I was thinking about keeping it at 64-65 for the first couple of days, ramping to 68 for a couple more, then letting free rise up to 75 or so.
Making a dubbel as a I write--my first. Using candi syrup and also Special B, along with WLP 500--not sure I need the Special B, but want to make sure the raisin-plum flavor is there. Only a 3-gallon batch--I have plans to give some away as gifts for Christmas and have one occasionally as the weather starts to cool--a pleasant thought on a day that hit 95 in my Western Massachusetts town.
I can say it's not bitter but it's not my favorite style yet
I brewed up a mildly hippy pale ale to see if I could handle a beer with a lot of late hops.
I just got some in today. Some Imperial Rustic, and 3711. Can't get either locally. Two day transit, payed for ice, arrived slightly cool. For sure will make a starter for the 3711 even though I absolutely hate making starters.
Can get 3711 about 40 minutes away, but that's not happening.
Ok so there isn't one psi I can leave it at for 48 hours to get it reasonably carbed up?
I thought I have seen on brulosophy that they carb at 50psi for 24 hours of something.
Depending on the recipe, you may get a bit more hop flavor if you're moving a 60-minute addition up to 30 minutes. I don't know if there's much you can do about it, but it's something to be aware of.
Ha! That is the first thing I thought too when I read that name. Not sure which explanation I prefer? I guess it depends on who is drinking it.
FWIW, I just did one with 65% Vienna, 21% Munich 9L, 10% Pils, and 4% melanoidan IIRC.
Edit - Also, this one's on the light end of the color range. I believe it's 7.7 SRM.
The one I just won a silver with was:
Munich 10L 37.7%
Caramunich III 7.5%
I think this year I'm lowering the Pils percentage and raising the Vienna and possibly the Munich.
Now today I just read on Brulosophy.com that people can't taste the difference between WLP833 and W-34/70.
I guess I need to do a side by side - 833 definitely seems to leave a maltier mouthfeel than 2124 to me. Sort of like the difference between 1056 and 1450. Who knows? I can always be wrong.
I think we all (including me) fall victim to confirmation bias very easily. We are told that one yeast is crisper or maltier, and we believe it and actually taste the beer that way. But until there's a blind triangle, we may very well be fooling ourselves.