See, this is one of the things that makes this forum so great. We have people here from all walks of life, but all with a common purpose and everyone helps everyone else.
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I usually let it run hot, right at the top of the temp range, for the first 48 to 72 hours, this helps the yeast reach the desired population and health levels. Then back it down slowly to about the middle (or let it run on the hot end) for a really high gravity ale. I can't say I have ever tried an ale at the lower end of the recommended temp range for an ale yeast. Always thought it was better for them to run warm as most ale yeasts produce their desirable flavor compounds at the warm end.
No, I didn't see that but I just read through it and it is very helpful. This will not be on a stir plate, and I actually don't even own a beaker right now. I could pick one up fairly easy, but could I use a normal 5 gal fermentor or is that too big?
I'm gonna guess that the other poster finds that the husk integrity is more in tact which helps with a clearer lauter. However, like you I haven't really found a link between uber clear lautering and clear finished beer.
Awesome... Denny and the President sharing space in an article. I assume the White House chefs use a blue cooler.
I wonder if they batch sparge...whadaya think Denny.
6. Imagination. Your head to head wasn't blind, do a triangle test and see if you can taste a difference and which is preferred.
Quick follow-up: Stainless Steel wool: Would it be in the soldering section, the plumbing section?
It's a process that has only upsides, for me, and I even suspect it may be contributing to the improved clarity of my beer, lately.
I am in the process of doing research on beers to pair with each course and wanted to get some tips as to what might work.
I have had problems with the last recipe I used from this book, see my thread in the Yeast and Fermentation forum. It called for tons of specialty grains and 12 lbs of dark DME which has caused some attenuation problems. I'm fighting with it as we speak, should be taking a hydrometer reading tonight after I buy one to replace the one I dropped on the floor and broke a couple nights ago. (doh!) I decided that I don't want to trust a suspect recipe without some other, more experienced folks taking a look at it first!