« on: October 22, 2015, 08:11:15 PM »
Those two additions of LME should be 3.3lb (i.e., 1 can) apiece, for a total of 6.6 lb.
Otherwise, everything looks like a solid plan to me.
Otherwise, everything looks like a solid plan to me.
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A very generous and interesting assortment just arrived all the way from RI! Thanks Eric (erockrph) I am chilling them now. Going to give them a day or two to recuperate, then take my sweet time.Glad you got them in good shape. Enjoy!
I sing while playing six string (if you call it singing) can't seem to make it happen on bass though. Not coordinated enough. Geddi and Sting amaze me with that skill. I don't even try with the dobro unless I'm just playing accompaniment chopsTo this day I contest that Les Claypool is human. No human being can play Tommy the Cat and sing at the same time.
Actually, Wyeast discontinued WY1742 Swedish Porter yeast, which they got from Carnegie Porter, when they discovered that it was the same as their WY1187 Ringwood yeast. They were selling the same yeast under different numbers at the same time.Interesting. I just picked up some Sinebrychoff recently. I will have to give it a taste-test with that in mind. Maybe I can convince my palate that there is some diacetyl hidden in there armed with this info
I believe that Sinebrychoff is another baltic porter made with this yeast. I think brewing baltic porters wih lager yeast is more of a Polish-Russian thing.
I've heard people have some success emailing Michael Dawson. I get White Labs and Wyeast need to balance supply with demand, but it would be sweet if they would sell some unique strains on a futures basis.I email him every year or so hounding him over when WY3864 is going to be released next. While I can't say that it has made a huge difference, he has mentioned in his replies that the feedback they get is part of what factors into their decisions on which strains to release. It certainly can't hurt to reach out to them.
I could have sworn Munich DME is a real thing. Must be confusing it with wheat DME.I think it might have been at one point, but I've been looking and haven't found any myself. I use Munich extract in my single-hop test batches and it's a PITA to waste half a can of the LME every time. I would definitely buy a bunch if I could get my hands on some.
Interesting. Carnegie Porter, perhaps? I've heard that some Baltic Porters were brewed as ales rather than lagers, but I don't think I had heard a definite example.Deschutes has been around longer than these cultures have been available to craft brewers. While I may be wrong, I do not recall hearing that Deschutes was a Peter Austin installation, which means that 1187 is either not Ringwood (which many of us have suspected for a long time), or Deschutes does not use a Ringwood-derived culture.
I'm pretty certain Deschutes does not use Ringwood. And the first time I used Ringwood (1998 or 99), Wyeast was calling it "Swedish Porter yeast".
Would I keep it the same weight with the extract? 10lbs of Munich?It's not a 1:1 conversion. I believe it's 1lb grain=0.75lb LME=0.6lb DME, but it's been a while so don't quote me on that. Cans of LME are usually 3.3lb, and you don't really want to use a fraction of one since it doesn't keep too well. So I'd do 6.6lb (2 cans) of Munich LME and 12 ounces of Pilsner DME (there is no Munich DME, unfortunately).
I figure I'll give steeping the dark munich a shot. If it doesn't turn out well I could also just BIAB with the recipe when I upgrade some equipment.
BrewBama, it sounded awesome on the show! Glad it turned out well for you.
Totally agree! That is one of my favorite commecial BW's too. It is somewhat hard to find in my area, but have always enjoyed it when I came across it. It is a very crisp, clean version of the style which I try to emulate when brewing my own at home. I even think their lacto can be cultured from the bottle (IIRC).I'll have to give that a try in my next BW. Thanks for the tip!
It does make it explicitly clear that this is to be used with distilled water. Even though the inputs and outputs aren't as detailed as what is in Brun'water, there are enough options to make me think they can get you to "close enough" range. And frankly, if I were selling kits this would be a nice "value-added" option to offer and may certainly improve my customers' beer.With Brunwater in my computer, I don't feel the need to use some shotgun gimmick, either.
While I predict that neither you or I have any desire to resort to a pre-packaged product like this, there are some people that just don't have the time, equipment, or interest to pursue our methods. For that reason, I don't fault this manufacturer for providing this product.
Thanks for the information guys. Does this mean if you only FWH that you would not need to have a boil prior to fermenting?No, the hops remain in the kettle throughout the boil. You would still do a full boil as normal. The hops still need to be boiled to isomerize the alpha acids and create bitterness.
I have nothing against hunting deer. I love venison. But I have very little respect for trophy hunting. No offence meant to anyone here who has a antlered deer head hanging on your wall, I'm just not super impressed by it. I'm more impressed by your freezer stuffed with edible doe.At home in RI, deer are a hazard and a nuisance. Harvesting does is a much more effective way of controlling the deer population. And frankly, they tend to be much better quality meat. I don't get to hunt very often down here, and I certainly wouldn't turn down a shot at a trophy buck, but I would never pass up a shot at a doe.
Personally, I'd go with 60L. It'll work fine.+1 - I generally think of Dark crystal in the 80L range and Extra Dark in the 120L range. I've never really heard of crystal referred to as "Medium dark", but I think something in the 60L range sounds reasonable.