Done and done
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I have access to 10% povidone-iodine solution. How is this different? Can it be used in a similar manner to iodophor? On the package it states that it has 1% titratable iodine. Inactive ingredients are listed as citric acid, disodium phosphate, nontoxynol-9 and sodium hydroxide.
Yep. After the three distilleries on the southern coast of Islay (Laphroaig, Lagavulin and Ardbeg), it's probably the next peatiest. The other Islay distilleries (Bowmore, Bunnahabhain and Bruichladdich) tend to be lower on peat, although still a fair amount compared to Highland whiskies.Laphroaig 10 is my go-to as well. Caol Ila is another great one if you're into peat.Caol Ila? I never heard of it or have seen it as far as I know. Is it an Islay?
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I call dibs on Summit
Hey, we have our hops we all love to hate.
Mrs R = Simcoe
Me = Nelson Sauvin.
I've had a couple of very light colored beers end up a bit green with too much hop garbage left in the brew. That doesn't sound like the issue you saw though.Same here on the über hoppy IPAs on occasion, but I don't think that is the case here.
Same here. It gives a little wiggle room in case your controller overshoots by a degree or two.what does everyone shoot for as the final lager/cold crash temp? i set my freezer to -1C.I lager at 30F. -1C is 30.2F. Close enough.
The bag squeezing myth refuses to die. Squeezing the hell out of the bag does no harm to your wort. The idea that a small increase in pressure imparted on wort soaked grains will induce tannin formation is bollocks.I will add the caveat that it depends on your bag. Something with a coarse weave might pass some husk material through if you squeeze it excessively. But a fine mesh bag like a voile BIAB bag isn't going to be an issue.
I am chocolate ignorant. But, I would like to impress my wife. What do you recommend?There's a pretty broad range out there. I pretty much stick to plain dark chocolate bars, so I don't have a lot of recommendations for milk chocolate, or bars that have fillings or additives. To me, those are more of a snack rather than something to savor.
Malty English brown could be a nice vehicle for it.I like that idea. I've got a brown ale planned. Another thought is that I was planning to use the cake from the brown ale to grow up a couple of generations then finish with an English Barleywine. A nice rich barleywine might be pretty nice aged over some nibs.