More late hops! If I'm doing a hop stand (which I've done for my last couple of IPAs and loved the results), I like at least 2 - 4 oz of flameout hops. I used 2 oz per 5 gallons for flameout and 2 oz of dry hop last time.
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So let me get this straight, I bought a pass for me and 1 guest and I cant chose who that is? Wife wife likes to hang out with me but not interested in home brew, while my buddy at work is just getting into home brew and I think would really enjoy club night, but I cant use my gust pass for that? Seems a bit counter productive.
Ahhh, I gotcha.
So, even though you might not get to brew a barrel-aged-funky-dryhopped-saisonbock, those are YOUR recipes. Otherwise you're just brewing somebody else's.
Kind of like a great chef working for a chain restaurant.
It only takes 1 cell to go thru 2 liters worth of starter. When it's done, you have a boatload of viable cells that will make any beer taste great!
In John Palmers book, page 164, he states "Phosphoric acid is not recommended because it reacts chemically with calcium in the mash and changes the whole playing field, rather then simple adjusting the ph.
I use muriatic acid, real easy to come by.
Some guy named Gordon Stong likes it because it is flavor neutral.
Some guy named Martin Brungard has said that you have about 10000 times the phosphate compounds from the mash than you will add acid. The recuction in Ca is negligable.
I'd go with Palmer on this one.
So, what exactly is the point of that? Your petition is really vague. It also seems like a waste of time to just say "Make regulations easier for me to do what I want." If you have specific policy proposals, that's what you should be getting signatures for.