Good enough. Thanks. If I had an easy way to test the theory, I would. Guess it's time to put my thinking cap on.
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True, but let's not fear the partial mash. It's just steeping at a certain temperature. Throw in a handful of 6-row to convert and Bob's your uncle.Second, corn sugar won't add anything except ethanol, flaked maize is a better choice.
It would be a better choice, but it would also require a partial mash. In lieu of that, I think the sugar is a good choice. I agree with your other points, though.
I'm torn . . . do I pre-order or do I just buy it at the conference? I can't decide. Ideally (for me) I could pre-order and then pick it up at the conference.
You can also manipulate the ester profile using fermenter geometry. Fermenting in something shallow will give more esters. Works for the Belgians...
It could because of the reduced pressure and the extra O2 would allow more yeast growth, giving more byproducts. It seems unlikely to be a noticeable effect though.
Call me gay
Hmmm, did not get a pre-order email from AHA; checked spam and my main folder. Are they being sent out in batches?
The main reason for using open fermentation is that it increases esters and phenols correct?
Sister Star of the Sun. Some recipes are just good as is. Brew it as it is written to see what people are talking about.
What's your take on the FF hops?
Have you tried them before?