I guess I'm happy with my old school homemade copper RIC. I wouldn't worry about silver solder. Silver is good for you, unless you're a werewolf
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It also seems to me to be light in the hop category for an IPA. If it were mine I would bump all three additions 60 minute, late additions and dry hopping - by at least twice the amounts listed. This looks like a Black Pale Ale to me but maybe that is what you are going for.Black pale ale seems really similar to robus porter.
Yes thats no doubt. Very well madeWelcome!
I had the opportunity to sample some of your club buddy's beer recently. Chris Rauschubber's Dunkel, Schwartbeir, and Barleywine. Awesome stuff! I still have a bottle of his Schwartz in the fridge. I might have to crack it tonight.
Chris is a great brewer and so generous with his advice and encouragement! That Dunkel is pretty amazing!
Perfect! I (we, I'm sure) just like seeing other people's setup. Looks great, and I'm sure you will enjoy using it. Love the Speidel as well - they are great.Nothing wrong with looking.
Love it! Pretty much describes my old boss, who by the way was recently demoted and I had to spend a week training him on how to do the job.... but thats way way off topic.I prefer the term robust porter.I prefer the term "schaeudenfreude". Nothing to do with this thread, but I really, really like that word. Leave it to the Germans!
I will add to this thread that I recall reading something a year or two back that there is a significant social movement in the UK where individuals choose to make all of January a dry month for them to 'clear the system' so to speak. The article quoted a gastroenterologist who said it was silly. What would be more beneficial health-wise is to periodically take 3-4 days off from alcohol consumption. Apparently that is all your body needs. More time off isn't bad, it just doesn't increase the benefit as I recall.If the spiritual side is solid you can skip the secondary
My 6 weeks during Lent is a spiritual discipline that has only a secondary purpose of rejuvenating the physical system.
On a side note... I noticed that you clicked off post #4000 today Jim! Congrats! We started on this forum within a month or so of each other and I haven't reached 1000 yet. Apparently I am the slow learner with less question-answering acumen.Wow! Not sure how I feel about that LOL
Champagne yeast is a fantastic bottle conditioning yeast. It is cheap ($1 for 5 g), alcohol tolerant, and pH tolerant which is perfect for use in sour beer conditioning. I like to use Lalvin EC-1118 for its price and how neutral it is. You really only need to use half of the pack or so and I prefer to rehydrate it in water first before adding it to the bottling bucket with the cooled priming sugar. Be sure to boil the water (about 1/2-1 cup) first and cool it a bit before adding the yeast to rehydrate it.Just bought some to bottle my cherry and peach farmhouse tomorrow.
It will not continue to work on the sugars left behind in the beer. It will only consume your priming sugar and allow carbonation to occur in a timely manner. I use this method even for non-sour beers that are high in ABV to ensure a proper carbonation instead of waiting months to find out no CO2 has been produced.