« on: December 07, 2014, 03:37:41 PM »
I'll chime in with WY2633 (Octoberfest lager blend). It's fantastic in O'fests (unsurprisingly), but it has become my house yeast for any malty lager,
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~10 % for 20 degree drop. http://hyperphysics.phy-astr.gsu.edu/hbase/chemical/meltpt.htmlSo about 100 grams per liter. More, if you take into account for ice melting into solution and diluting it. And you need quite a bit of ice to be able to effectively drop the temperature of the brine.
But yes the video is bunkAgreed, for reasons above
So the video is bad. However, isn't the theory correct? Lots of ice and water is very cold now add salt which lowers the freezing point of the water so the energy is not wasted in a state change but rather to cool the beverage with water that is now able to stay liquid at a lower temperature. Same theory as the old time ice cream makers we churned by hand during the summer. At least that's what I remember from school
+1 - If you really want to taste it, it stands out the most in their pilsner. At least it did years ago when I had about 3 or 4 sips before dumping out the rest.Just curious - how do you perceive it to be? I have heard from others that it is buttery tasting, or slick in the mouthfeel or even perceived as a bit of soap in the nose...is there a commercial example where it is prevalent to be able to know what I should be tasting or feeling? I honestly think that I may be "blind" to it and wonder if there is a way to overcome the blind spot. I am starting a BJCP class next week so I hope that I can make it through the various faults with enough sense to actually evaluate the beers to be judged.
drink a redhook, and there you go.
OK, with the French Saison I'll stay under 75. Anything else I can do to make this beer shine?I like to target a lower pH (mash pH 5.3) to help accentuate the acidity from the 3711. That's a matter of personal preference, though. It comes out a bit tart that way.
I'll add that to me biscuit malt is kinda like the flavor of maris otter only intensified. Kinda like melenoidin malt is to Munich.That's exactly how I think of it:
OK. Then I guess we'll try them in a beef stew or such. The beer flavor should be good in something like that. Or a meatloaf. hmmmmmm.Yeah, beef stew is exactly what I was thinking, too. Or maybe a rich veggie stew.
If you can wait out for sales at AiH, there's really no reason at all to be messing around with used kegs. Their sale prices on new kegs are incredible. And it seems like they run their sales every few months.Man, used kegs are getting pricey. At this point, I'm buying all new.
I am only purchasing new kegs as well.
I'd suggest the OP mash a full 90 minutes and definitely recalibrate the thermometer. I've had attenuation issues with English yeasts as well. But I think that was mainly because the fermentation temperature wasn't as warm as it needed to be for long enough. It would reach 68 during peak of fermentation, but drop down as fermentation was winding down. I think this hurts attenuation. I try not to brew with English yeasts during the colder months when I don't have a way to keep the beer warm.Maybe I'm the English yeast whisperer or something, but I've never had a problem with flocculant English yeasts at low temps. I tried to cold crash a starter of 1968 after about 20 hours a few months ago and I couldn't get it to drop even at 45F in the fridge. Last winter I had the Yorkshire Square strain (which is so flocculant it makes 1968 look like a weizen yeast) take an all-malt barleywine from 1.142 down to 1.024. It was fermented at 58F for the first week before bringing it to the mid-60's to clean itself up.