Some commercial breweries (Dupont, IIRC) use a long rising infusion mash for very high fermentability. That said, it's going to depend on how long it takes you to get from dough in to your alpha rest (150s).
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But they did say, "Well sir... you CAN have it independently tested. That will of course be at your own expense. But we can assure you that the City of Altoona has THE best water in central PA".
Ostracized? That's really counter to what we're trying to do here. As a matter of fact, let me be the first to welcome you and say that we all look forward to your contributions!
Yet further up in this discussion thread narvin posts a rather scathing message about the individuals who would rather read the email. Yes, I am one of them but for the simple fact that I was always able to read TT on my BlackBerry when I had down time during the day. Contrary to what narvin would believe, I have moved past 1200 baud into something a little faster.
If you think about it, the forum is nice only for people who sit in front of a computer all day, but what about the rest of us? When we log on to the AHA Forum and want to see what we missed over the past several hours, we need to wade through a lot of +1 on your mortgage and way to go majorvices and never get to the denny level before we find a recent topic of interest.
As it turned out, the starters took off just fine and so did the Old Jubilation fermentation. Wyeast comes through again!
Because if the White Labs vials were different, you'd never know?
And big breweries can brew "craft brews" eg beach bum blonde ale.
In my part of the world Unibroue was bought by Sleemans, which was bought by Sapporo. IMO, you don't buy a brewery like Unibroue (or Magic Hat) and start monkeying with their product to push out fizzy yellow water. There's enough of that on the shelves already. A big brewery buys an established small 'craft' brewery to get their foot in the door of the fastest growing segment of the industry.
I would expect NAB to take a hands-off approach when it comes to daily operations.
If it's the same beer, why isn't it craft beer any longer? It's the same beer!Not that I think Magic Hat is really doing anything for craft beer, but that's a little bit naive.
Here's a couple things to consider: I used a CFC for several yeast before actually switching to an IC. I like the IC a hell of a lot better. First, it is way, way easier to sanitize (slip it in last 20 min of boil - DONE!) Second, you can cool while you are lettting hops and trub settle - otherwise, with the CFC you have to let it sit for 10-20 min. at close to boiling temps and you are utilizing hops, changing your BUs and - if you have the kettle covered - trapping SMM which converts to DMS. Which you don't want. With an IC, you can simply stir a few times and have your wort cooled past the "danger zone" of SMM and hop utilization usually within 2 - 5 min. depending on your water temp, maybe 10 minutes during dead of summer.
As for you CFC - you are going to probably need a pump to utilize it properly. But if you do have a pump you are better off recircing with an IC anyway. So, a CFC is (IMO) no where near as good as an IC anyway!