Thanks for the recipe. I always wanted to try and make some Beer Cheese Soup.
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i wouldn't recommend it for use as a kettle but an hlt would be perfect. while your brother in law is welding a patch over the bung hole, he can weld in a full couple toward the bottom for a pick up and ball valve.I was thinking along those same lines, and he can probably weld a couple of handles on as well.
I'd recommend taking it out and having a plate welded over the hole.Thanks, this is what I thought. I got a brother-in-law who welds and could probably do this.
But if I as going to use it as is, I would use it for the HLT only. Less messy.
and here it is, the aforementioned un-bifurcated garmentVery nice! I like.
The only problem with "all-late-hopping" is that you need twice as much hops (or more)--there does come a point at which it becomes 1) more expensive, 2) more complicated (wort loss/transfer issues), 3) changes the bitterness and flavor (e.g., more smooth, less bitter--not necessarily what you're looking for in an IPA), and 4) increases your chances of vegetal/grassy flavors due to the higher hop charge.I agree! I also love that hop combo.
Keep the Warrior at 60.
I like the complexity of hop flavors by multiple, yet small, additions over the last 20-30 minutes.
Save 0.5 oz each for flameout, and 1 oz of each for dryhopping (if 1:1 amarillo:citra).
If you prefer the 2:1 ratio (amarillo:citra) then double the amount for Amarillo.
First all grain batch today using my new converted 54Qt Coleman cooler. Its red, so I know its not quite up to par, but free is better than blue. Its a very sessionable ordinary Bitter, 1.035 Original Gravity Hopped strictly with EKG, my efficiency was only 70% but I'm not too worried given its my first all-grain batch. Looks like it should be done and ready for drinking within the month!Congrats on your first all grain! 70% efficiency is fine and you'll be happy with your results.