58 seems tobe the sweet pot on this strain for starting out. Be sure you ramp it up over 62 after a few days or it has a tendency to stall.
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That may be true also. Just because one is a pro doesn't make them better than everyone else. I realize you may have been tongue in cheek with that statement, but I wanted to rebut anyway.QuoteKind of like a great chef working for a chain restaurant.
Well, now you are implying that the homebrewer is a better brewer that the probrewer who owns the establishment.
Kind of like a great chef working for a chain restaurant.
I'd say that in brewing it's the customers who pretty much have creative control. You can try something creative, but if they don't buy it, they'll dictate what you create.
Well said, Denny.
I think that's the biggest difference in the creative aspects of pro vs home brewing. At home, you create for you. At work, you create for your patrons.
You may not like kolsch, witbier, or irish stout... but if thats what sells, thats gotta be 1st priority.