Don't hops go bad? Do you hoarders use vacuum sealers? I just put them in ziplocks and try to get as much air out as I can.
I vacuum seal them and keep them in a freezer.
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FWIW Cantillon-flavored Guinness sounds like an improvement to me.
Yeah, I didn't want to hijack the thread but when I read the initial post my first thought was - "So how did the Cantillon-Guinness flavor combo work? Is it worth pitching some dregs into a gallon of dry irish stout to try it out, or was it nasty?"
Guiness has a little soured beer in it already, doesn't it?
"Palisade This is a New variety with aroma of Fuggle and Willamette
Thanks for the link, appears cost-effective and simple -- everything I was looking for!
Pickle crisp is CaCl, it is a replacement for pickling lime.
Now that I know that, I'm adding some to my pickle recipes. Thanks for the dosage info Denny.
I'm going to be brewing up a sweet stout here pretty soon and I have a couple questions about the water. I'm going to be cold steeping the dark grains and adding them late in the boil, so my first question is; would I use the water profile for a stout or for a light malty ale since I will only be mashing the base grains? Second, what pH should I shoot for with the absence of roasted grains in the mash? Thanks for the help guys. Cheers!
I hope one day I can answer a question that way.
I thought it was pretty arrogant...
Ok he swapped it out for Simpsons golden promise. I just wanted something British.
Sent from the future...
How about Bay leaf? That would be appropriate. One thing I can't stomach is limp pickled vegetables. Cucumbers doubly so.
Oh, the jokes I could make here. But I won't. ;~)
I'm brewing. just don't know what yet.
PH can drop dramatically during fermentation. Some yeast make pH drop more than others. I haven't done enough experiments to confirm this, but my WAG is that some Saison strains stall out because they drop the pH too low before they can finish fermenting. This phenomena is something I've noticed when making mead with different wine yeasts. Since some Saison strains may be directly descended from wine strains, this may be an issue.
Has anyone using those strains kept notes about pH during ferment?