« on: August 24, 2011, 06:27:18 PM »
That's a great name. I'm calling mine Big Dump, since it's brewed first thing in the spring and put away for the following winter.
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There is no such thing as secondary fermentation.
I don't see why the manufacturers don't want to sell more yeast
Wish I could brew everyday! There are too many options and possibilities!
So what benefits does fly sparging have and what about beers in the 1.060-1.100 range? Can you batch sparge there?
The hydrometer simply is a better tool.
What are the appropriate corrections?
Beer is a complex blend of sugars that will refract differently.
Will I be able to get any information from the OG of these three samples in terms of effect of the toasting on enzyme activity? If they all hit more or less exactly the same OG have I determined that the toasting didn't effect the enzymes? or do I have to then ferment the samples and check FG to get that info?
Did I pressure out? In other words could it not take any more CO2 since it was already in there?