Yeast and Fermentation / Re: i mash, boil, chill, pitch the yeast .... ovedue date in the yeast package??!!« on: July 04, 2011, 09:46:17 AM »
I _think_ that's the production date.
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So what I'm hearing is - use a lb of sugar.
What about corn syrup instead since it's usually more fructose. Regular sucrose is fructose + glucose. Any thoughts on using light corn syrup instead of sugar? I'm fine with sugar, now I'm just curious.
I think Denny said he doesn't see any advantage to a longer braid in batch sparging.
Makes sense. So is the higher temperature for a mash out or something?
not tohijack the thread but whats a yeast cake?
I am tending to agree as well. Bring a second keg and some gelatin for extra insurance.
Beer jello shots... hmmmm.... I like the way you think Ron!
It must be due to your proximity to Dogfish Head's brewery
They're great for parties but hard to get out of the keg.
Wouldn't it have something to do with the malting process? Back 200 years ago, they would have used peat to fire the furnaces and kiln the grain. All of the malt would have been slightly, but unintentionally, peat smoky, right?