Creativity defies definition
Agreed! I say we just nuke the whole BJCP category list and replace them with "tasty beer" and "swill".
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Creativity defies definition
Asdrubal(?) Cabrera, I think
Ommegang Hennipin is made with the same yeast they use for all their other beers. Is that not a saison?
I suppose it's all in your own interpretation and good beer is good beer nonetheless.
Does anyone know, if mixed properly, is Star San supposed to be real sudsy? The bottle says not to rinse my equipment after using Star San, however, my carboy is full of suds. I watched a guy at a homebrew festival spray sanitizer on his equipment then immediately use it without drying. Any recommendations? I don't know what product he used.
Not sure what the Cubbies' farm system looks like, but IMO that was responsible for the majority of his success in Boston. That's going to take some time to develop if they didn't have a lot in place, especially in the post-Moneyball era where a lot more teams seem to be following a similar strategy nowadays.Hoping for a turnaround like 2013 next year.
As a lifelong Cubs fan, aka glutton for punishment, I'd be happy if the ex-Sox wunderkind GM Theo Epstein would give us a turnaround at some point. Please.
That is good to hear. I am not worried about T58 just thought I couldn't use it for a saison. I will stick with it since I have it on hand.You can call it whatever you want, but to me you can't get a true saison without a saison yeast strain. It's like brewing a hefe without a hefe yeast - the yeast character is inherent in the definition of the style. Having said that, this only really makes a difference in the name. Whatever you call it, it sounds like a tasty brew.
This batch is getting some crabapples in fermenter as well. I haven't decided on amounts yet because I don't want to overdo it. The good thing is these guys are slightly more tart than a granny smith and quite edible.
As much as I hate to see the entire starting rotation go, I applaud the management for making some ballsy moves at the deadline. Lester is a free agent this year and the Red Sox are notorious for not overpaying to sign free agents that they brought up through their own system (see: Youkilis, Kevin and Ellsbury, Jacoby), unless they can structure a home-town discount contract extension (i.e., Pedroia, Dustin). At least they were able to get some value for what was left on Lester's contract. I like the Cespedes deal, as long as they find a way to shore up the rotation in the offseason.While we're on the subject, can someone please explain in easy to understand terms why a team would trade their best pitcher when the team is making a comeback run to the end of the season, ostensibly because it would cost money in another year or two.Because they have determined it to be more profitable. And they know from strikes and scandals that pissing off fans won't hurt the bottom line in the long run. The saddest part to me wasn't that he was the best pitcher but that he was their best pitcher AND came up through the system. I hate when teams make those moves, i remember being pissed that they didn't give Dwight Evans a contract for his final year.
Bingo. The other option is to use a paint strainer bag. Those are long enough where you can hold the other end with your hand so it stays on the racking cane/autosiphon.That's what I do. It's a PITA keeping the bag on the end of the siphon but less of a PITA if the siphon gets clogged.
+2 My SOP for lagers is to cool the wort to 45F, pitch, then set my fermentation chamber to 50 to start.Thanks for the good replies. Another question, I am using White 833 German Bock Yeast. Should I start fermentation at room temp and then move to fridge? Or just start it in the fridge?It's best to pitch the yeast at or below your planned fermentation temperature. Put the fermenter in the fridge over night to let it cool down to the upper 40's or low 50's, then aerate and pitch.