« on: Today at 04:58:46 PM »
FYI, your choice of chalk was likely the reason your mash pH still ran low. It's not all that soluble in the mash.
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Sterling, Mt. Hood, Liberty, and Crystal, and Ultra are pretty much interchangeable, and all are delicious.In a recipe like this, definitely.
I am really disappointed by the decision to drop 2000 and 2001. 2001 is better than 2278, at least for me to get that little hint of diacetyl.I'm just glad they kept 2278! In my experience, it's the best lager yeast out there for IPL's and other crisp, hop-forward lagers.
Which is WLP051, but in this case the dry is a slower starter than the liquid equivalents, if that matters to you.Bry-97 = Ballantine Ale
I want to try this with young ginger. I just bought a big hand of it.That's the way to go. I had some nice fat ones lately that were the consistency between a parsnip and a new potato when cutting them. Nothing like fresh ginger for this.
I think that another thing being missed here is that BIAB wort is awfully cloudy even without squeezing the bag because there is no vorlauf. Most BIABers use a fine mesh bag, so the final squeeze isn't pushing out much solids to speak of.
Speak for yourself -- I BIAB *and* sparge *and* vorlauf to get it clear. Where there's a will there's a way, and I know there's probably 1000 different ways to BIAB. We aren't all doing it the same way, and I do NOT think there is any "standard" way of doing it, like there is a little more for, say, fly sparging.
I don't have a thin profit margin to worry about. And the chickens don't care if it's wet. If there is a beer quality increase from bag squeezing it ought to carry over to batch spargersBatch spargers can easily add more liquid along with the extra grain to net the same volume. If you're working with a single pot, then it is really more about your yield (i.e., your finished volume of beer per batch) than simply the extra few points of extract.
Clear wort doesn't increase my quality, but bag squeezing improves my quantity. I don't do it for the extract, but for the yield - and I suspect most BIABers do it for the same reason. Plus, it doesn't add any significant time for me. I spin the bag tight and place it on a colander to drain. When the flow slows to a drip, I repeat. There's no need to sit there and squeeze the snot out of the thing for 15 minutes to get the last 3 ounces out of the bag. But the extra quart or so on a 3-gallon batch is worth the minimal effort.Right, and therefore if something doesn't increase quality, why do it? In this case the squeeze might save $1. I assumed that adding a dollar might fix the implied possible problem, since it seemed to point to clear sweet wort not always happening due to the squeeze. It seemed like the concensus was to keep squeezing, so I assumed the squeeze must be improving the beer for some folks. Hence, my curiosity on whether these same folks would recommend pressing every last drop out of a batch sparged "normal" beer.I don't have a thin profit margin to worry about. And the chickens don't care if it's wet. If there is a beer quality increase from bag squeezing it ought to carry over to batch spargers
Was there an assertion that beer quality increased by bag squeezing? If so, I missed it.
Carrying this out, why not do a congress mash?
I brewed batch #3 just a little while ago, and although I haven't tasted it yet, I might have to try the simmer route instead of ground ginger unless the results are amazing. The dried ginger turns everything to sludge and is really hard to keep out of the packaged product. I'm going to let it sit overnight in my kegerator in hopes of cold-crashing out as much of the ginger particles as possible in the bottle.I tasted this batch last night. The heat was there, but I was missing a lot of the fresh ginger character I got from prior batches. I think part of that is that I spilled more of my syrup than I thought. (There was a lot of sludge from the ground ginger that I tried to avoid and made a mess in the process) Not only was there less fresh ginger character, but there was less sweetness as well.
Here's the recipe (although I lost a bit of the steeped syrup so all bets are off on the accuracy of this)
Steep in 8oz H2O for 3 hours
86g fresh diced ginger
120g turbinado sugar
2 Tbsp ground ginger
Add to ~3/4 juice of one lime, fill to 1 liter with ice water, force carb at 30 PSI
Tasting notes in another day or so
I do BIAB with a good squeeze or three. My wort never starts out clear but my beer ends up clear and tastes good. I see some comments from folks who say they love how clear their wort is going into the boil. Why is that a good thing? Can I improve my beer by improving the clarity of my wort?I say experiment for yourself and see whether you notice an improvement. But if you like how your beer tastes, don't feel the need to try to fix something that isn't broken.
Well, looks like I handled the lemongrass wrong. I didn't pulverize it just shredded it. Almost no lemongrass flavor. Back to the drawing board.Not sure how much you need, or how much you pay per pound on the pro market, but YVH has 13 pounds in stock from the 2015 harvest on sale right now:
I love the idea of Lemondrop hops except that I'm not sure how easy they would be to obtain in bulk. This is for a local organization (Huntsville Botanical Society) and they want to keep it on draft and in bottles so I'd have to have a contract for the hops or they would have to be plentiful on the spot market, but I will look into their availability. Thanks for the suggestion.