We should start visiting each other. That would be fun.
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Hi All -Never heard if it.
Moving from CT to TN later this year - have a 10 lb canister that I bought just before 10 lb cans became illegal in CT. Can I use this canister in Tennessee? Are there any other CO2 canister limits in Tennessee I need to know about?
For supporters of this "style" it reminds me a story of "Emperor new clothes".I think the opposition is due to the hype.
The culture/market seems to be packed to the gills with hyped up beers that have a mythos built up around them but ultimately don't deliver. Some of the breweries seem to have perpetuated this while others seem to fall victim to it from the outside in.
I find myself more and more retreating back to beers like SN Pale Ale and many of the staple beers from when I first started drinking good beer and marveling at the simplicity and consistency. This whole soured, barrel-aged, quadruple IPA brewed with baby tears and unicorn horn dust is something that I hope goes away. I gravitate toward simple, sub 9% ABV beers with no BS, no hype and no ulterior motives (intentional or otherwise).
That's just my opinion.
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My dislike is based solely on the muted flavors and gritty mouthfeel from the haze. If you like 'em, great. There are enough different beers out there for everyone. What kills me is when someone takes my dislike personally.
The real question here is why in the world did Jim even try it?I had the same question. Had to double check what forum I was on.
I'm not even sure I would offer it to guests.
You can certainly taste rye at 20% but I use at least 50% rye in mine. I recently brewed a 100% rye saison (rye malt and about 10% crystal rye, all Thomas Fawcett) and used a bunch of rice hulls and had no problems lautering. I am going to do a Roggenbier when I get back from Vaca next week and will use at least 60% rye.Let me know how that worked. I have a hard time latte ring with Weyernmann rye.
I hope it works but it looks like it will fix all your ailments.It seems like you have to give it a couple minutes to appear. You could also try downloading it.
I'll give a second confirmation that your link in the original post only has the odd pages - even when downloaded. The PDF document is 4 pages long when it should be 7 pages long (I think 7).
Denny, I wonder if you happen to be checking a different/updated link than us? If you still have the original 7 page PDF then maybe you can try uploading it to your google drive again and giving us the new link. Sorry to a PITA, but the literature is intriguing but I feel like I'm only getting half the picture
Yeah, the original was missing pages so I reposted yesterday afternoon. Took the original down. See if this link is better...https://drive.google.com/file/d/0B2R-Uk7z3JpgRHZfRENpNmtpTVk/view?usp=sharing
You will get better hop aroma if you fine first, then dry hop.
Paul, Munich light will give you hints of grape flavor.Is anyone on the forum familiar with this ester and its formation in beer?
I recently brewed a Helles that had a significant corny DMS aroma and flavor when it was young.
have one on tap right now that has some of that. never had the corny DMS aroma or flavor though. just a light hint on concord grape. that same yeast (830) was used on a marzen before it and a Vienna after the helles, and neither of those have the grape ester at a detectable level.
I would say it is a safety issue.I think its a cool innovation for batch spargers. I also like affordable pieces of equpment that are multiple use. You'll find a half dozen uses for the steamer now that you have it.
right. steam cleaning my tile next!
wonder why if has not caught on, and why commercial brewers don't do it?