To the OP, Sterling will be really nice. I'd skip the NB's, the EKGs, the Horizon and maybe the HMf. 4-5 hop varieties is my limit before things start getting muddled.
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maybe i just need to give them more time. I have also used 1217 with similar results. Besides the diacetyl it is very clean and it does clear up. I had a pale ale score 42 with that yeast last year at dredhop. At the moment I have 10 gallons of IPA with 1056 in one and wlp090 in the other. 1056 has no detectable diacetyl to me while the wlp 090 is not over powering but definitely present.Interesting. I thought a local brewpub used an English Ale yeast as their house strain because all their beers have a touch of diacetyl in them. I asked the brewer what they used and he said WLP090. It all makes sense to me now.
I was wondering the same thing. I'd really love a way to cut down on the hop matter in my kettle on my IPAs.I just ordered some Apollo hop shots from Yakima Valley for bittering - anyone ever try to use one as a late addition?I just checked the web site and the hop shot is just a generic hop liquid. Where on the site did you find apollo hop shots?
That makes sense. If a compound is soluble in both water and ethanol, the you'd end up extracting up to twice as much of that compound (compared to the ones primarily soluble in one or the other) if you use fresh spices in both the water and ethanol extractions.The bitters recipes use the same spices.So you use the spice in the alcohol first and then keep them to use in the water? Or use fresh spice in water?
Personally, I'd use new, fresh spices, but in theory you can re-use the spices since you're trying to extract different items.
When I think of drinking and reading, Hemingway immediately comes to mind. Not everybody's cup of tea, though.Henning Mankell's Wallander series. Anything by Roddy Doyle. For light reading, Faulkner and Styron.
We should get together with some fine whiskey and homebrew and discuss these writers. Good stuff. Also, Mark Twain is always great, and you can pick him up anytime.
I'll up the rye. I was under the impression it was powerful, in terms of flavour.
Not at all powerful. It is very mild and bready. I would guess that ~75% of people who claim "it's spicy" have never really tasted it. If it's "spicy", I would say no, it's more like a dry, crisp finish, but I wouldn't say spicy. And this is a bit of a conundrum as well because while the finish is somewhat dry, while the beer is in your mouth it feels very thick, viscous, slick, heavy. But then you swallow and this is gone.
Per "Antimicrobials in Food. Third Edition" (2005), regarding acid-anionic surfactants: "Most yeast strains are inactivated by use dilutions of these compounds, but fungal spores are relatively resistant."While this all seems to be true, how can you explain the apparent effectiveness of star-san in the homebrew and craft brew community? If star-san doesn't kill off wild yeast wouldn't you expect to find a pretty high incidence of wild yeast infection?
The primary target market for Star San is the home brewing trade. It foams too much to be used with CIP equipment.
I have a theory as to why many home brewers do not encounter Star San's weak spot, and that theory has to do with the chlorine residual found in chlorinated public water supplies. I believe that brewers who are washing and rinsing with chlorinated water are less likely to encounter this problem than brewers who are washing and rinsing with non-treated water (i.e., well water).QuoteOn a separate note, what is the difference between wild yeast and domesticated yeast? If it is ineffective against wild yeast why would it be be any better against the great variety of yeast strains that we use?
Star San doesn't kill domestic yeast either.
That's funny, I swear my wife calls it "expansive". I always assumed she was referring to my depth of knowledge on brewing having grown so much. Maybe she was referring to my credit card bill all along...For my first Father's Day in 2011 my wife and her friend bought myself and her husband a deal at the local on premises place. We brewed there and had a lot of fun despite poor instruction. They lost our batch (a common occurrence at this place) we ended up reading a few books each and rebrewed there a few weeks later. Being a scientist (me) and an engineer (my buddy Ryan) we were not content with the recipes they had available. We put together our own recipe and went back. We were pleased with the results and decided to get setup at home. I spent the next 6 months reading like crazy and got my first equipment for Christmas 2011. I brewed my first 5 gal batch on new year's day 2012. Just brewed batch 51 at home plus a few more at friends houses and the local brewery. Ryan started doing 1 gallon batches about the same time and just jumped to 10 gal a few weeks ago.hmm seems like ive heard the word "expensive" from my wife a few times
Our wives say it was the most expensive father's day present ever.