It's that "wet hay" that turned me off to Weyermann. OTOH, their Barke pils is amazing.
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Hey Denny, did you ever experiment with adding some flaked oats to the American Mild v3 recipe that was part of the 'Session Beer Day Bonanza'?
I'm thinking of brewing this on Friday and wanted your input on (a) if you did add them, did you like it? or (b) if you haven't yet but were thinking about it, what percentage would you plug in?
Either way I'm excited to mash at 165F!
I'll be there. Speaking on Friday afternoon.
As far as time, you get everything cleaned up and put away, and the fermenters and yeast ready before you chill. So it adds a little but not a lot of time.
+1. I get everything possible cleaned and put up during the stand, so the time loss isn't big for me either.
If it really does make a difference when you do it "whole hog" as you say, I don't see why it wouldn't if you went 3/4 hog and tried as hard as possible to reduce O2 pickup. Like I've said, it can't hurt. I'm always looking for way to improve my beers, I'm not set in my ways like Denny! (that's a friendly wink, not an a$$hole wink, by the way).
It can't hurt to try and reduce the amount of O2 introduced throughout the brewing process. I know I'm going to try... I may try to figure a way to siphon my strike water out of my kettle before I decide to put a ball valve on it.
No, I'm beyond old school. No valve. Gonna move into the modern age and get a valved kettle and a pump (to help my back) at some point. What I do at mash in is to go Cheap n' Easy style - dip enough strike water using a pitcher until the kettle is light enough to lift safely and dump the rest in the cooler. Not exactly a plan for reducing O2. I'll get there.
This one crosses my OCD threshold. I know my sanitation is good enough that leaving wort to chill shouldn't be an issue, but I brew late at night and my OCD won't let me sleep until the yeast it pitched. Once I actually nodded off and woke up in a panic at 4am to pitch yeast.
Yeah, I have a tall 1 quart pitcher that my hydrometer jar just happens to fit inside perfectly. So with some crushed ice from the fridge I can knock down the temp pretty fast.
The only downside is that when I'm doing lagers I still need a bag or two of ice from the store to knock down to 40's (using recirculation). I know I could freeze plastic bottles of water, but I never seem to remember in time and this method presents more surface area anyway (so faster cooling).
Sure, but I think ice is a lot easier.Absolutely. That's how I usually do it.