They should call it "RateImperialStout" instead of "RateBeer"
It is a nice list though.
It is a nice list though.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
you need to get the sugar into a liquid state before adding to the fermenter. heating it dry to melting will just give you caramelized sugar.
as for water needs, you should be able to dissolve a 1.5 of sugar in about a cup of water. if you don't want more water, pull some beer from the fermenter and use it to dissolve
Drew's correct. If you add dry sugar to your fermenter it will likely just sink to the bottom. Without a lot of stirring you will never get it into suspension.
. It could use more hop flavor to help balance the bitterness IMO but I like it.
Yeah, I agree, or a little less bitterness. But that's something that I commonly think with SN beers. My east coast brain would like them to dial it down a bit
wow and here I thought the bitterness is pretty moderate. seriously - will have to recheck this thought on Friday
So what chemicals do you guys have at hand to adjust the water? Or does a "pH stabilizer" like this from Morebeer work just as well?
Thanks guys, I think next time I do a decoction mash out ill take a really thin portion to boil. I feel like that was my biggest problem. Though I was wondering if any grain husks get into the thin decoction boil would that leech out tannins? This is one question that is bugging me seeing as this is the main reason why we lauter, to keep out grain husks from the boil. Any input on that?The difference in tannin extraction relies on pH. As you lauter, the pH will rise to a point that you want to stop, but during the mash the pH will deter tannin extraction.
Has anyone ever tried making their BGE into a cold smoker? I'm wondering about using some flexible metal dryer hose and duct tape and shunting the smoke over to a vented box. I want to cold smoke some fish and some more malt. Just wondering if anyone's tried something like this and if screwing with the top vent will make it stop burning. I know you can smoke fish on the BGE but cold smoked and warm smoked are very different things with fish.
Yeah, this is doable, although the way I've seen most people do it is they have either a tiny green egg with flexible duct where the daisywheel would go, directing into the lower air vent for the BGE. Another way to do it would be to do the same with an old weber smokey joe, buy an extra lid and cut a hole in it for a duct. Never tried it myself but it certainly seems like a winner.
(I teach a 7:30am lab, groan)
Purdue? I remember those 7:30s fondly.
Well, I remember them, anyway.
Actually, I don't remember some of them.
Just yesterday on the NPR show Splendid Table they did an interview with Tom Owen of Sweet Maria's about home-roasting coffee. 'Made me want to look for the hot air popcorn popper that I haven't used in years to see if it is the cool kind.
I'm very tempted to try this, as if I didn't have enough to do already.
If you do it I'd be willing to bet there's a 99% chance you won't/can't stop....