Is there a specific time frame established to get your name entered into the Nation Homebrew Competition lottery?
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I'm thinking you want the Carafa III special (i.e., dehusked), right? I made that mistake once and ended up turning an Amber into a Brown Ale. Most Black IPA recipes usually use a dehusked roast malt like Carafa Special or Midnight Wheat for color with minimal flavor. Then if you want to dial in some roastiness, that's what your chocolate malt is for.
Are you using software to build your recipe? Do you have an estimated SRM?
I like it Frank. Like the hop schedule - that's a good combo. The only thing different I do is to add 3 or 4 oz of chocolate malt, for a slight roastiness. But I think you'll be happy.
Fill the headspace in the carboy with oxygen, put a stopper in it, rest the carboy on the floor, tilt the carboy 45 degrees, and twist it back and forth - shaking the beejeebers outta the wort. You can supersaturate the wort with oxygen this way.
Using this method with ambient air (21% oxygen) is highly effective too.
I gotta say that I would never recommend putting a carboy on edge and rocking it. WAAYYY too dangerous.
Now you tell me. Why couldn't you have warned me 24 years ago? Lucky for me I've never had a problem in the 500+ times I've done it, yah? Whew!
I've been using a big whisk, but I think I'm going to purchase a mix stir....seems like it would be easier to let a drill do all the work. I also rarely brew above 1.060.I built one and it worked perfectly fine. I just quit using it, because it just seemed like an extra unecessary step.
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