I'm storing over 20 lb. of hops....
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"Palisade This is a New variety with aroma of Fuggle and Willamette
Thanks for the link, appears cost-effective and simple -- everything I was looking for!
Pickle crisp is CaCl, it is a replacement for pickling lime.
Now that I know that, I'm adding some to my pickle recipes. Thanks for the dosage info Denny.
I'm going to be brewing up a sweet stout here pretty soon and I have a couple questions about the water. I'm going to be cold steeping the dark grains and adding them late in the boil, so my first question is; would I use the water profile for a stout or for a light malty ale since I will only be mashing the base grains? Second, what pH should I shoot for with the absence of roasted grains in the mash? Thanks for the help guys. Cheers!
I hope one day I can answer a question that way.
I thought it was pretty arrogant...
Ok he swapped it out for Simpsons golden promise. I just wanted something British.
Sent from the future...
How about Bay leaf? That would be appropriate. One thing I can't stomach is limp pickled vegetables. Cucumbers doubly so.
Oh, the jokes I could make here. But I won't. ;~)
I'm brewing. just don't know what yet.
PH can drop dramatically during fermentation. Some yeast make pH drop more than others. I haven't done enough experiments to confirm this, but my WAG is that some Saison strains stall out because they drop the pH too low before they can finish fermenting. This phenomena is something I've noticed when making mead with different wine yeasts. Since some Saison strains may be directly descended from wine strains, this may be an issue.
Has anyone using those strains kept notes about pH during ferment?
Thanks Denny. What about Centennial for bittering? I may have some of that laying around
The other judge and I made him go through the guidelines step by step with us and he finally admitted that the beer we liked was the winner.
I think it's really cool you stood up to him and made him go "by the book." The easy thing to do in those situations is to avoid confrontation and just go along with whatever the pushy guy wants.
I don't understand why people even want to be judges if they hate certain beer styles. If you only love Belgian beers and despise everything else, that's cool, but you should only be allowed to judge Belgian beer contests.