Are you logged in too the wiki? Give me an example of one that needs to be changed and I'll give it a try.
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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.
Denny - might not be the same place, Canada is a fair size but you never know. I guess I shouldn't be surprised if cash is the driving factor over quality.
Here's a challenge for ya, Barry. Next brew, split the batch in half. Use olive oil in one half and nothing at all in the other. Pitch a pack of dry yeast (same manufacture date if possible) into each one so that they'll get pitched the same as closely as possible. Then see what happens. I know what my bet will be!Is dry yeast the best thing to use for a test like this? The mfrs say aeration is not necessary with dry yeast because when it is 'grown' it is given all the sterols it needs for a typical fermentation whereas liquid yeast always needs aeration.