I just tapped a keg of IPA yesterday that uses FF for both FWH and dry hopping. I'm not a huge Citra fan, either, but I found the blend is perfectly balanced to give you that classic PNW hop flavor and aroma.
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Also, when you guys carb a corney. Do you connect to the serve connector to cause the bubbles to move up thru the beer, or not. I haven't done this, but I've been reading about it being the preference at various places on the internet.
Here's a link to his test...
Are you getting the right link? This one is about trub from kettle to fermenter, as opposed to draff from mash tun. Unless I'm missing something...
Why did the hippy move to Eugene?
Because he heard there were no jobs.........................rimshot
I may have to buy the kids another joke book from Frog (it will depend on when he had his last bath)
It's not just clarity. I think it yields a cleaner taste. Remember, everything that goes in the kettle gets boiled as well.
Hey, if a couple of minutes is that important to you, than skip it and feel good. To me, it kind of gets back to that 20 minute mash time. If I'm ever that worried about a few minutes here and there, then I'll just go buy my beer.
I haven't seen any correlation between cloudy wort and cloudy beer. I have a Helles on tap right now that was very cloudy coming out of the mash tun but yet is crystal clear coming out of the keg.
What sort of effect would it have?
I need me a Damn good American Brown Ale recipe.
I've even done 10 gal batches split into two fermenters with one getting the uber-clear first 5 gal and the other getting the last 5 gal which gets some break. The fermenter with the break always seems to yield clearerer beer.
I have to disagree. I vorlauf at least a gallon, sometimes more. I go by the premise garbage in equals garbage out. Even if it's not really like that, a couple of minutes taking that extra step makes me feel better.