Wow, Nate, VERY interesting! I want to thank you for all your effort with this!
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In the past, clubs were recommended to bring a minimum of 4 kegs. I imagine for someone overseas, they could make an exception.
In perusing the hops section, when I click on Spalt it kicks me out of the program every time. None of the others do this.
Will it work on iPod or iPad? I have one of each but the iPhone is the wife's (although I get the bill...)
She is reluctant to leave it home so I can brew.
I plan on making a 3 gallon batch of Habanero IPA.
When would you add hot peppers?
Do you guys "rinse" the yeast cake prior to repitching or just rack the fresh wort onto the yeast cake? I tend to "rinse" the yeast but am wonder if this step is really worth the time...
Without getting too deep into the weeds, I'll just say it's really hard for me to evaluate small differences in my beers. If we can't share our anecdotal experience, there's really no point to the AHA forum. I'll just say if you do try to evaluate two different methods, try to keep an open mind, because it's likely you'll just see what you want to see.
Seems like the overall recommendation (aside from a starter) would be to use some sort of yeast nutrient. A few of you have mentioned using Wyeast's brand, is this just a personal preference or is it superior to say, White Labs Servomyces?
Also, thanks again for the replies, this has been an enlightening thread.
There might also be differences in the flavor profile if the yeast gets the simple sugars later compared to having them present in the beginning.
I've noticed a (completely subjective and possibly incorrect) qualitative difference in my perception of phenols and esters in Belgian beers where I added dextrose once primary fermentation is about 3/4 complete. For whatever reason I don't notice the same effects when adding sucrose instead of dextrose.
Don't we hate it all when Denny's experiences don't line up with the theory