« on: March 21, 2011, 05:46:14 AM »
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Dogfish Head is on the list. I'm assuming that the Rehoboth Beach, Delaware brewpub. So, "DC area" may take in some real estate.ß
16.5 gallon stainless steel pot, $175, free shipping
I don't have one and can't speak to the quality.
Don't see any mention of metal thickness nor whether it has the "sandwich" bottom. Still think I'd go with the "update" one from Instawares (60qt for $136) as they're what Northern Brewer calls their "Megapots" which I do have good experiences with...
EXACT same recipe....but replace the Pilsner malt with 2 row Pale....
How much of a difference?
I know, you want more details. But lets just keep it hypothetical.
3. Recipes aren’t the ultimate ingredient? Is this why all the beers of the world are made from briess pale, c40, cascade @ 60 min and California ale yeast?
David Miller's logic seems rational enough. Let's look at Budweiser for a moment. Budweiser's fermentation vessels, are rigged with a level at the top that catches all the fermentation scum, that is up and kicked-out during primary fermentation. The brew master at So. Cal Budweiser say's, the purpose of the top level inside their fermentation vessels is to catch all the harsh, astringent material that would other wise affect the flavor of the finished beer. This may suggest, that skimming the foam in the kettle along with the coagulated hot-break would lessen the harsh flavor contributions.
I just realized, what is this thread missing? BFI! Break out the tacos and shurikens, boys!
Maybe at the next AHA rally, he will teach a self defense class, where he can show us that move where you slap you opponent in the kidneys, making them wet themselves, leaving them to embarassed to mug you. None of us would CCW then.