Oh and for GOD'S SAKE don't cook it past medium.
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Has anybody seen True Grit?
And, I might purchase the small egg, since firing up the large egg for one steak or pork-chop is a little wasteful. Must add that it's quick to bring up to temp and very economical with the fuel at low cooking.
I figure the Corona mill would be fun to tinker with until I save up for a the real deal. Just another home brewer trying to save a buck.
I used one for a few years. I typcially do half batches and even then it was a chore to crank through 5-6lb of malt, but I generally got a good looking crush. conditioning the malt prior to crushing helped keep the husks intact.
It also works well for unmalted grains (like wheat) that are pretty hard on a roller mill.
And back to the topic, I got a small freezer for a fermentation chamber a few days ago. My first fermentation is going now, an alt at 56F.
If you have the cough syrup off flavor try putting it away for a month or 2 it may mellow out.I had this issue the first time I brewed with honey a few months later when i was about to dump I tried one more and it was awesome.
Corona mill? You making bread?
Maybe the yeast...despite what the manufacturer says, S-33 is a British yeast, not Belgian.
A cough syrup flavor makes me think of a medicinal quality. Would that be accurate? If so that would be a result of certain phenols. What temp did you ferment at? Which yeast did you use? I'm not sure that too much yeast would cause a flavor like that. How much yeast did you use? Did you use a yeast starter? How long was it in the fermentor?