« on: January 17, 2014, 10:30:37 AM »
It's great to see our craft elevated to this level.
Kudos to Annie!
Kudos to Annie!
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Here's my solution to the "I can't lift heavy things" problem. Individual control, don't need to lift over a freezer wall, can easily get down to 35-40 for crashing and they all have pretty tinted glass so I can look at the beers but not a lot of light gets in.
A little story about how fast a well hopped beer can skunk:Sorry but I am a little skeptical. Drinking beer in the sun is not uncommon. If this were true, beer gardens, beer festivals, tailgate parties, and more would serve horrible beer.
I was hanging out with some friends getting ready to grill some food on a beautiful sunny day. I poured myself an IPA and walked outside to fire up the grill. I set my glass on the deck railing (in direct sunlight), lit the grill, turned around and grabbed my beer, put it to my nose and it was skunked It was maybe 20 seconds!
I can attest that it really can happen that fast.
I have obtained water profiles from a number of extract producers. Most are fairly innocuous. However, Breiss is burdened by their water supply from Chilton, WI. It is FULL of sodium due to the city's use of ion-exchange softening for their water supply. Extract brewers would be wise to steer to producers like Muntons, Coopers, and Alexanders. I have confirmed that none of those producers have excessive ionic content.
I wonder how that Maker's bottle is going to appear when the label is in Japanese?
Late lunch early dinner.
Pommes Anna. Total PITA to make. Totally worth it. Got the recipe out of America's Test Kitchen. Served with charcoal grilled lamb shoulder.
I don't get why they didn't just sell a rauchbier kit. All the same I'd rather have a Schlenkerla.
I use about 20% Munich malt and 10% Crystal (usually 40-45L) in my IPA's.