« on: October 30, 2010, 10:30:54 AM »
Nope. If I was you, I'd stick 'em in the fridge. There are benefits to pitching cold yeast, anyway.
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Does Chimay still use their fermenting yeast for bottling? I was thinking of making a starter from one.
I might be missing something, but it sounds like a no-sparge with the exception of being more complicated.
This brings up that high degree of fermentability for Rahr 2-row that I brought up recently. A brewer here in Indy reports that he tends to get the same high degree of fermentability when using this base malt, regardless of the mashing temperature. He says he controls the fermentability of the wort by adjusting the percentage of crystal and less fermentable grains in the grist.
It all depends on the individual beer. There's no "one size fits all" answer.
Thanks for pointing out the obvious Denny.
Do you have multiple brews aging long term? If so, I'd like to hear about them. Thanks
Sounds like a great idea - where would you buy something like that?
To me, the amount of crystal doesn't seem excessive. You could try 1-2 tsp. of gypsum in the boil to accentuate the hops.There's already sulfate in the Burton salts, but I guess he could try adding more.
I'm not saying there's too much crystal for an IPA, but if you want a crisper beer removing crystal is one way to get there.