« on: January 29, 2016, 01:26:37 PM »
That is in the range for British ales, they finish lower than lagers.
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Haha, touche...now I feel ashamed. Such is life...Nothing to feel bad about.
I am see more mini-mashes the night before my brew days, until I have enough data and confidence to stop doing those. It is not that hard.Yes, but should not have to be done.
A single lot number of malt.There was a lot of Best Pils contaminated with acidulated malt. That is what they said.
Like, "a lot" or one single lot of malt? Half joking, half serious.
Where di you order from?The Vault at White labs.
Or just run a portion of beer through it, then go to the receiving vessel.How do you purge a piece of tubing? You put co2 in it, it's just going to be immediately mixed with air again. That's overkill. Unless you're doing a closed transfer from a keg to a keg, I don't know how you would 100% purge a piece of tubing that you're hooking up to a spigot.
You'd need to fill it with water and drain that at the start of the transfer. Which is a PITA and why I started doing pressurized transfers.
Shipping tends to be cheaper for joints that are closer to you.
Lately, I've been digging Adventures In Homebrewing. But More Beer, Northern Brewer, and Williams have all been good to me over the years. I have a fondness for Williams as I think they were my first on-line order oh so many years ago.
Midwest Supplies is out there, too. But they're owned by NB so essentially the same.
I liked the article because he points out the progression of oxidation flavors. Last year I posted on oxidation and how it comes off as a sliding scale from paper to soy sauce and was promptly dismissed. No, its cardboard. Sometimes it just takes a while... eventually someone with authority on the subject will come along and settle it.
How oxidation presents itself depends on what got oxidized and how much time has passed.
Oxidation is a much bigger problem short term for beers like IPA than most other style. Hop oils oxidize very quickly. But if you drink them in a month or maybe even two it probably won't be an issue. But if you are going to be keeping them long term you certainly want to minimize oxidation as much as possible. I recently went so far as to change the way I dry hop (using a purged vessel to hold hops and push into fermentor) and it has added remarkable shelf life stability to my IPA.A hop cannon?