We don't use chloramine here in Eugene where Ben and I are located. But I agree that it could be chlorine. I know he filters his water, but I also know that isn't foolproof. That's why I'm encouraging him to get me a sample.
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Firedog - I use pilsner malt quite often and have never had an issue with it doing just a 60 minute boil. From what I understand most pilsner malt is modified enough for single step infusions which is the only way I have ever brewed. What problems do you experience?
Euge - I guess I shouldn't call it an American Saison just more of an "untraditional" Saison. I just assumed that most authentic ones didn't use American style hops with more late kettle additions. I honestly don't know too much about the style of Saison to tell you the truth.... I just recently started to acquire a taste for them
I have not tried a 60 minute boil with a pilsner beer but what I understand to be the concern is DMS precursors. Pilsner malt has a lot more than other two row base malts and the longer boil (90 minutes) is supposed to drive more off so you have less chance of ending up with a canned corn beer.
I take steel wool to the inside of my keggles about every 4-5 brews
Is there a step somewhere I'm not doing where the extra 15-20 seconds is critical? Seems like it takes that long for my 2-metal thermos to read. If you just left a glass thermometer in whatever you were measuring, you would get reasonably reliable and rapid reads, right? Am I missing some critical piece of experience?
I don't want a bunch of different thermometers. Been down that route to madness so now I just want one that is accurate, quick and reliable.
Jeff, years ago I came to the conclusion that I didn't care for MO for APA/AIPA. For my tastes, I find the malt flavor just doesn't complement the styles. I, too, know of many people who feel it's the perfect base malt for ant style. Not for me, thanks! FWIW, I have an APA on tap now that's pils malt, flaked maize, and light candi syrup. Hopped to about .9:1 BU:GU and dry hopped with Zythos.And.......share perceptions, please.
...Or you could just tell him the truth...tell him nicely, that he just about kicked the keg on his last few visits.
How much Oxiclean are you using? I find 1-2 Tbsp. is plenty for a 7 gal. fermenter. Using too much will exacerbate the film problem.More than that. Maybe 1/4 - 1/3 cup for a 6.5gal fermenter. (I've been figuring about a Tbsp per gal, which is a figure I picked up somewhere. Then fudging it a bit.) Sounds like I'm overdoing it.
That sounds like a plan. Lafayette water is what I'm dealing with. And no, I don't brew with it -- tastes too nasty.Also, any suggestions about that white oxyclean film I get on everything?
When I lived in Lafayette I kept a spray bottle of isopropyl on hand.
Then there is Gordon Strong's statement that he thinks Maris Otter does not go well with "C" hops. Read that on in print not too long ago and chuckled, but please don't ask me where that was in print.