Chilean Sea Bass is rare now? Its rating is going to go way up on fishadvocate.com...
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Narvin...which store is that.
I don't live terribly far from you and I am always on the hunt for stores with giant beer selections.
I'm still trying to find Yeti.
I just picked The Bruery label because it was the first one I came across without the bottle showing. Pick ANY tripel label and simply based on appearance most would choose whatever vs the Great Divide labels.
Not to be a party pooper, but I can tell you honestly, a plate chiller is very hard to keep clean. I used one for almost five years (shirron and then a therminator) and they are nearly impossible get completely clean without tons and tons of backflushing (both ways), soaking, etc.
That said, I never had an infection either, so its not like its a high risk, but that drawback is definitely real, so much so that it caused me to give up on them when considered in conjunction with the hassle of using them as well.
A RA of zero is ideally suited to brewing the palest of beers. In my opinion, there is no need to produce negative RA values for any beer styles. A negative RA means that your mash is more likely to descend into a lower than optimal pH range which can produce a more acidic taste, a more fermentable wort, and less body. The charts or algorthyms that present negative RA are only there to show that you can produce that condition. I have seen no reference that suggests that a brewer should try to mash under that condition.