Pure awesomeness! Nicely done!
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I will also be joining the IPA club this weekend as well. Thoughts on this, As I was admiring the clean crisp air and near full moon last night I may start my brew at 8 pm plenty dark here in upstate N.Y. stone throw from Lake Ontario. Calling for clear skies, calm, clean, crisp bout 18-20 degrees sounds like its meant to be. may add a little something???
IIRC, Jeff has modiifed that schedule significantly since the article was written. I'd do 30 min. at 144 and 30 min. at 158. hopfenmalz has mentioned that Jeff often uses polenta mashed in a pressure cooker. Here's a more recent article by Jeff Renner, updating his procedure....http://www.homebrewersassociation.org/attachments/0000/1298/SOzym00-Pilsner.pdf
I don't know if this has anything to do with the topic at all but click on one of the scantily clad pretty young girls in their underwear on the side advertising column in Facebook and they must think all you want to see is ads for pretty young scantily clad women in their underwear. Sheesh!
If you can transfer to an o2 free secondary (like a corny keg or bright tank) then it's great or, as Tom says, for fruit or other actual secondary fermentation.
+1. I use one for these reasons too, and I use a purged secondary for dry hopping now as well. Otherwise it isn't necessary.
try sniffing some cracked coffee beans when that happens.
After a while of smelling/tasting the same thing olfactory overload will occur and your brain will just stop paying attention. For some reason I am not able to speculate on a sniff of coffee beans will reset your olfactory senses and you will be able to smell everything like new.
I hope this isn't seen as advertising, but for those of you who want to brew recipes from breweries ("clones" or not), there's a new book coming out in Jan.