Everyone needs to try it once. It won't kill you, but it will edumacate you of the difference between bitterness and astringency. I don't recall it being astringent, but it sure as hell is bitter!
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How would you describe astringency due to hops in beers that aren't all that bitter? I'm working my way through a bunch of NE IPAs and so far every one has left me with an astringent mouthfeel, even though none had what could be described as "harsh bitterness". I assume it's due to the massive flavor hopping they do. Not only can I feel the astringency, my mouth feels like it's coated with hop particles!
Maybe brewers who fill out Brulosopher surveys are by definition better than average?
By the way... a personal peeve of mine.... astringency is WAY less prevalent than most judges will tell you. I would say that 3 times out of 4 that a judge uses the term "slight astringency", they are in fact full of crap, trying to show off their judging prowess or something. This occurs greatly with inexperienced judges but unfortunately often continues farther up the ranks. While astringency is indeed very possible, I've experienced it many times, the term is WAY overused.... Be cognizant of this common error.
how'bout using Windsor in a barley wine? I've planned a 1.120 OG barley wine next weekend, which I could dump onto the cake of the this bitter. Should make for a pretty lively yeast, I reckon. Just not sure how well Windsor holds up to a potential 12% abv...
I'm so lazy, I find dicking around to get a Campden tablet to dissolve to be a pain.My approach is to put the tab under a piece of plastic wrap and smack it with something heavy. It turns to an easily dissolvable powder with minimal effort. Plus, taking my aggression out on the tablet helps clear my head from all the other math and measuring that was done during the water treatment.
You should experience an increase in efficiency of at least 5-10% with a double sparge.
195 F is perfect sparge temp for batch sparging. You did good.
I never have, Dave. MAYBE 2%, but mostly nothing.
I'm in the "campden is cheap insurance" camp. You can buy a 25 pack from morebeer for 2 dollars. At 1/2 a tablet per 10 gallons, you are talking 4 cents a batch. I'd rather pay the 4 cents and not wonder if my filter is running slow enough actually get every bit of the chloramine out. Chlorophenolic off flavors are detectable in very low amounts, and when they are there, they are horrible.
Any estimation on the type of efficiency achieved by using this method? (For projection sake next time)
What temperature do you heat the sparge water to? Is 195* safe to use?
Could it be that 3# of the 15# was flaked oats? Just realized that the oats are the only thing that I was told not to crush. The rest of the grains were crushed by the LHBS.
When you double sparge do you recycle my of the water, or just use less for each sparge?