« on: August 20, 2011, 06:45:36 AM »
4.5-5.5 hours, depending on the length of the mash and the boil.
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Anyone else experienced this?
How long do you whirlpool for and do you worry about knocking down the wort in the kettle? It seemed I had problems getting aroma / flavor with a 30 min whirlpool without knocking down to 175-180F -- some sources I looked into indicated that isomerization continued at temperatures >190F. Just curious if anyone else encountered this --
Our brewers operate fork lifts more than they weigh ingredients, and clean/sanitize stuff that smells bad more than anything else.
great info guys. Does anyone have any insight on what the professionals do?
My postdoc paperwork isn't worked out yet, so as of this Friday I'll be officially unemployed. I think they still expect me to show up for work though.
I am still puzzled how a single pound of honey can lower the FG an extra 2 points (I figured the 8 points of honey added fully fermented out, but no more, thus leaving the FG the same)
As a matter of fact, I will probably steer clear of any beer in a can again.
I think they need to redo the banner too. It doesn't quite look right. The shades of brown are too close together, but not a match.
so if your 1.070 malt only IPA had 80% attenuation, you'd finish around 1.014. If you add a lb of honey, your OG should go up to ~1.078, but you should still finish at 1.014.