Uh, the keynote is from 1-2 on the schedule I've got. I've got a presentation to give right after that.
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Anyway, I'll introduce myself at your "pragmatic" discussion.........
Touche. I wanted to go over enzymes and conversion temps a bit, but I could just incorporate that into explaining how they make the extract.
A fairly dry, malty-yet-hoppy beer would probably take a modest amount of a citrusy dry hop pretty well and make for a nice American amber.
Do Germans do much dry-hopping?
I don't treat my water - but again, I've never, ever had any 'chloriney' taste in any of my beers before - ever. And it's pretty prominent in this beer - to the point where I would have easily been able to smell chlorine in the water as I was preparing to brew - and I definitely did not smell any at all.
Almost slightly chloriney.