« on: September 02, 2015, 01:51:43 PM »
braukaiser.com has lots of good chemistry you can get into.
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seems to me if high quality fresh yeast, no starter required or needed. FWIW, I've been doing similar tests with white labs pure pitch. using just one pouch 1-4 weeks old, I've had fantastic results with 4 batches and two different strains- WLP001 and WLP002. OG from 1.050-1.062.
I picked a bunch of hops over the last couple days from plants growing at my sister in laws place. I'm drying them on screens.
The first batch dried smells vegetal and not so much like hops unless you break open a cone.
Am I doing something wrong?
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Is there a benefit to mash oversaturation or should it only be done post-fermentation?
Whole grains have a higher gelatinization temperature than starch as a whole. Whole wheat gelatinizes at temperatures closer to a boil while wheat starch easily gelatinizes around mash temperatures. This is why wheat is known for giving terrible efficiency. Adding to the problem the problem is that wheat is smaller and harder than malted barley so our mills are not normally set to effectively crush it so you get poor surface area from milling the wheat.
Huntsville AL has a backroom in a bottle shop in Madison with a small but comprehensive selection and a hippie chick running a health food joint with a cpl tables of dusty ingredients serving a metro population of 441,086. I understand the bottle shop with be opening a bigger store near the new brewery amphitheater location.I agree Huntsville would be a great market, but, with the new LHBS coming to Campus No. 805, I would hesitate to encourage anyone coming from out of town to open a LHBS.