Never done it, but hops are said to like dry feet. That is, well drained soil so they don't have root rot, or get a fungal infection (that may be a problem with hydroponics).
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My palate is not the best. It is really poor over the internet.OP - You might take some to the LHBS, a Brewery, or a local club meeting. Get someone with experience taste the beer and identify what is off, and recommend a course of action. I say this because the guys in my club helped me a lot back in the day from tasting my beers.This is sound advice. Odds are, they've experienced the same thing before. You can also rule out the brass fittings in your brewhouse, I have used brass ball valves with no ill effects for years.
When I boil with leaf hops, I often scrape the false bottom with the mash paddle. The leaf hops can act as reed valves, and prevent the wort from flowing down. The boil will make the wort go up. In my Sabco there is 1 gallon below the false bottom.So I have been doing it wrong all these years? Pico system false bottom.
no i don't think so, Jeff, I think the warning is more esoteric to the Blichmann system. I used a sabco false bottom for 5+ years without issue on my keg kettle system. The Blichmann FB that i do use for my mash tun seems like it sits very snug to the bottom which could cause the aforementioned problem.
My Sabco FB sat maybe an inch, inch and a half off the bottom and thus circulation of the wort was probably easier.
I don't know - you're the engineer, not me, just my $0.02
If you want to help, I'd approach them privately... doing it in front of the whole club would probably not be the best time to give them unpleasant news. Tell them that you love their brand but think the beer has some flaws. If they seem receptive to the unpleasant criticism you're about to give, elaborate.+1
Otherwise, let them fail. There's going to be lots of cheap used equipment out there in a couple of years.
If the stout had the same grain bill then it would work with high accuracy. But there are different stouts, Dry to RIS, with different amounts of crystal malt and dark grain. Even in the same subcategory there can be differences in the grain bill. One could plug the stout recipes into Brunwater and see the difference in adjustments required. I could do it, you could do it.Are there published standard formulas for water additions for each style of beer?
I've had the same question. Seems to me if R/O water is all the same , it would be easy to come up with standard additions for different beer styles ?
If two people use BrunWater to design a water for a stout using 100% R/O water, won't they get the same results?
So why not just say make a list of additions to R/O water for different beer styles?
Are there published standard formulas for water additions for each style of beer?Not standard. Download Brunwater and Martin has done the homework for profiles that work with a given beer style. It is one the Water Adjustment page in a pull down. It is in the form of "Yellow Bitter" or "Dark Malty", so you need to know what you want for your beer.
Thanks, just heard about them today, and with my old man memory...The AHA rally winers will brew with Rip Tide Brewing as the other brewery in the collaboration. Never heard of Rip Tide, but do know of one of the founders, a guy named Paul Sangster, Ninkasi winner 2011.