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A bucket.I dont know about ANYTHING... I prefer that my tattoo artist not just boil the equipment.
The boil will kill anything in the water. Sending a sample to Ward would be best, but you could just try it too. People have done crazier things.
I finally was able to give this a try tonight. The hop aroma was great, and there was a really nice amount of hop flavor, much more than the typical commercial IPA. My main complaint is that I definitely picked up a bit of onion. It was right near the edge of what I can tolerate before the beer becomes unenjoyable. But otherwise, whatever they're doing is sure working out well in this beer.It finally showed up in the Gorge. It wasn't until I read your post that I got onion. Not on flavor but in the aroma, and very faint so it might be power of suggestion.
Even betterMy first beers had so much body they had to be beaten into the glass with a night stick,
OMG that's funny. I resemble that, Jim. I'm pretty sure a few of my first beers could be poured on pancakes if I got to try them now.
wow 10# red x really dropped my PH vs projected. targeted 5.4 in brunwater, and it was 5.15! no worries as I added my baking soda to raise PH to 5.4. must be the special malting process makes this base more acidic than your average base malt.Interesting. That may explain the sharpness I got. That was in an irish red so I kinda liked the sharp dryness, coupled with the irish yesst it made me imagine what a guiness amber would be like. I need to rebrew that some day.
That's good. You wouldn't want all that weight on solid copperIs that copper on the legs?
From the Northern Brewer site, Question and Answer section:
"The copper pieces on the Bru Burner are copper plated, not painted"
So not solid copper but not painted either. Either way, its a think of beauty.
Yes. It increases it then turns it into alcohol and CO2. But you have a cap on the bottle...I did check the gravity again on one of these and it was at 1.010. I have been guilty of possibly not letting the beers fully ferment out in the past. From what I've read I can't imagine a move of a point or two would cause this though.5oz of priming sugar will increase gravity by 0.003. So if the yeast fermented the priming sugar and also fermented the wort an extra 0.001, that's like adding 33% more priming sugar.
Wow, I had no idea, that is quite a bit more! BUT doesn't that priming sugar only temporarily increase the gravity? Once it's carbonated it's like it was never there and should return to pre-priming sugar levels.
That's why I asked. 1 day to brew. 7~10 days fawning over it. Half a day bottling it. 14 days waiting for carbonation. 15 minutes to dump it. But somehow that few days between FG samples seems like such a waste.How many days between final gravity readings?
I don't want to answer this as I may or may not have followed the three day rule.
Everytime I see it I think someone is murderous after seeing their results from the 1st round of the NHC.Thanks! It needed to be said