A really weird beer because the other Delerium beers are great (IMO).
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1. What pitch rate should I use?
2. What temperature should I hold it at?
3. Which strain should I use?
4. How long should I secondary?
5. Once it's finished, do I (A) crash and clear the liquid and (B) prime it?
I've read that I can bottle condition without priming if the gravity is at 1.010 or so; that'll give me plenty of sugar and potential CO2 volume when it's ready. So, I guess my next question would be, if I bottle my stuff (after pulling the dregs) at 1.015, how do I get the rest down to 1.010: leave it in the fermentor?
And instead of transferring to a secondary, would it be safe to hold the remaining one gallon (a majority of its dregs drained) in the original fermentor? Would the yeast strains compete at this point? Would it matter? And will all that extra headspace be a problem (even if I layer it in CO2)?
Are some of you suggesting the takeover is a step toward ending homebrewing (and/or craft) all together, forcing us to buy their products?
And for a Belgian wit is it correct that I should be using SOFT WHITE Wheat Berries?
I don't have a local source, but I found the following on Amazon:
Would this work best?
Thanks again for all of the help
Hopefully this gets found by all you original posters! Our club is going through a similar transition that some of you described in that we generally a drinking/sharing social once a month with the occasional competition or speaker. A few of us are putting some bylaws together and will definitely be looking through the posted ones. I'm curious how the transition went for you all and what your group looks like now. At this point we are just going to have a more organized calendar and leadership time. We are going to have a formal training/speaker/peer review at the beginning of each meeting as well as the social aspect. Do any of you have advice or were surprised at how well or poorly something went? Anything you can provide would be great as we are starting to put this in place over the next 3-4 months. Thanks all and cheers!
Side discussion: is coffee an adjunct? I've always thought of adjuncts as an unmalted source of fermentables. Are flavoring additions also adjuncts?
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Do pro brewers have some sort of responsibility to provide their customers with detailed recipes that will allow us to copy their commercial products? While I do deeply appreciate those pros who do share (I just brewed a Black Butte clone from a recipe that Deschutes shared in "Brew Your Own"), I consider that a generous gift by the brewer rather than my "right" as a consumer. I don't expect my favorite Italian restaurant to provide me with a detailed recipe for their famous red sauce...
....if you are buying pre-made kits to clone a beer you like, do you really care what the grain bill is?