I'm on my third twelve pack.
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Have you been to NHC before? Seems like 90+% of the men have facial hair. I think it has to do with brewing in general.
I see what you mean, although I would guess it's closer to 75%
First had it in the bottle in the states. Had a caramel candy sweetness that said pasturised/oxidized, but others I know like that. Then had it in a pub in London on cask. A much better beer that was good in a malty way. Not what I seek out in the UK, but not a bad beer if that is the best on cask.I had it on cask at a pub in London in spite of the warning from the publican: "it's really strong - 4.8%!" Turns out the cask had gone bad and was significantly sour. Perhaps his warning should have been heeded.
Makes sense. Right now the chill water input is on the sam end as the hot wort input. Do you think switching chill input to the output end of the wort would make any difference?What you have is NOT a counterflow wort chiller. It is a paralell flow wort chiller.
Just want to say that the above recipe is drinking really well. Have not hooked up to the hand pump yet, but will on Friday. Flavors are similar, and the dark stone fruit that the 1469 produces is there. Happy with the way it turned out.
Forgot to put the 1 tsp. of CaCO4 into the boil, and I think that is needed. Used some medium and dark crystal, but next time the dark will be left out and the color will come from the medium crystal, which will add more residual sweetness. The dark starts to add a little "roast" that my wife picked up.
Might dry hop one keg with a little Styrian Goldings, as I think it also needs some more hop aroma.
Dude! That is an awesome tree pic! I was never the atrsie type, but I could get on board with that.It's in the Portland Japanese Garden. Beautiful. I always forget to go when we're in Portland.