« on: May 23, 2012, 09:38:25 AM »
Info on cold steeping here....
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The malt itself, without a doubt. My time...priceless!Then quit work
Sure, if you want. Although the malt is probably 10x cheaper.I agree, an ounce of really dark malt like black patent or roasted barley can darken a beer quite a bit without adding noticeable flavor. I would go that route. Cold steep it overnight and then add the liquid during the boil.
Or just use Sinamar...
I agree, an ounce of really dark malt like black patent or roasted barley can darken a beer quite a bit without adding noticeable flavor. I would go that route. Cold steep it overnight and then add the liquid during the boil.
Could I freeze yeast slurry and refresh it with a little wort on/before brewday?
QuoteI'm willing to bet you don't mash at 32F! I've found that using a freezing/boiling "calibration" can leave you way off the mark at mash temps. I got a calibrated lab reference thermometer and use it to calibrate my brewing thermometers at 150F.
Thats a safe bet, no doubt. Where did you get the lab reference thermometer?
QuoteYour thermometers were "off" compared to what? What was your reference temp?
Standard ice bath for 32f.
Getting ready to partigyle. According to Noonan, you are supposed to collect 13 qts sparge runnings and heat this for the second mash's strike? do I got that right?
A few years ago, Sun King made a great Belgian Golden with what they said was a "mixture of 7 yeast strains". If I ever get a chance, I'd really like to ask the SK guys how they did this...
Can you match up the Belgian strains with similar behaviors/attenuation ranges this way? Kind of like Hopfen described with the PU strains.
If you dump enough yeast in, will it give you something different (and worth the price of all that yeast)?