I've used raisins a couple times. My method is to wit til the beer has finished primary fermentation, then caramelize the raisins ins super red hot wok.
Very interesting! I like it.
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Everyone loves Bru'n water but i hear people saying that they add the most minimal salts. My question is: if you are trying to mirror a profile (malty brown for ex) on this spreadsheet you aren't going to be able to achieve that without adding multiple different salts, right? Especially if you are starting with RO water you wont reach the target with cacl alone.
Martin's amber malty profile is for beers with an RA of -13. My calculations put the RA for a red as between 10-15. Am i reading this wrong?
The thing is these beers have to go through a first round by at least two judges and be in the top three of who knows how many, then be judged by three more judges, one of whom is probably master, get pushed to the mini best of show, then picked as the winner, probably by more than one master.
That's a good thought, Sean. I guess the hat didn't kill your brain after all!
Being a commodity hop, I find that it varies widely from supplier to supplier. And Columbus is especially prone to powdery mildew. I have heard a couple of pro brewerers state that they believe (their words, not mine) that we may see CTZ go away in the next decade because of it's susceptibility.
The Stats for Washington state say CTZ has gone down ~1500 acres 2011 to 2012. Still a lot of it left.