« on: March 25, 2014, 05:09:33 AM »
I agree that your ambient temperature is dang near perfect for fermenting ales. The temp in the fermenting wort will be several degrees warmer, say mid 60's F.
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Remember that beersmith is just software. It makes assumptions rusty maui not be correct. I have never once taken it's mash or sparge suggestions. It tends to default to a pretty thick mash. You still have to think about what you want to do. Then tell the software. It's just keeping notes for you
Snotty bubbles? That sounds .... interesting ....Aren't those two of the Powerpuff Girls?
In other words, it's easier to make great all-grain beer than with extract. Great extract brewing requires some skill and know-how. All-grain, well, yeah, you need to know the basics, but if you know how to steep grains at all, any schmuck can make great beer with the BIAB method, if not a mash and sparge.
These are my thoughts exactly. Most of us start out in extract brewing, but jump to all grain for more freedom and control. My first all grain BIAB was as good as my best extract beer. If I hadn't made the jump, I probably would have given up. I had great difficulty in finding consistency with extract brews. LME age and ingredient breakdown always had me guessing. I really respect extract brewers that can consistently make great beers.
This is what I was looking for, thank you!
I'm also making this trip with my wife in early April. Apparently this is quite a popular route. I think our plan with Seattle is to take a break from drinking and see the city but we are drinking our way through Portland and driving down to Bend to take down the ale trail.After Portland we are going to Bend. We were there in 2012, and our friends toured the Ale trail with us. 10 breweries then, I think 14 now. Pace yourself.
After looking at phablets, I've concluded that for me they're too big for a phone and too small for a tablet.
Could not agree more. I like to carry more than my phone in my pocket.