« on: July 17, 2011, 01:07:44 PM »
Keeping separate plastics is probably good insurance when brewing sours. Why not just get a second wine thief? They're what, maybe $8?
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I have heard of a technique used when brewing Saisons. It says to pitch at 68 F and slowly raise the temp, over the course of a week or so, to the max of the range specified by the yeast producer, in this case 77 F.
I'm wondering if a 1.7 L starter will be big enough for 2 smack packs.
The thought process is - limit capital investment in the beginning. When the business model proves to be successful spend the money to upgrade to stainless. If the business model doesn't work - losses are reduced.
MDPE vs HDPE? Are they equivalent?
I'm not overly familiar with Carared, can you give me an idea of what type of flavors it adds?
Is there an inexpensive way to measure the volumes of CO2 in a particular beverage?
Good to know about the enzymes. At least now I know where to focus next in formulating the recipe. Any grain suggestions to augment the low enzymes? I don't have the lot analysis.
On the other hand, if one pulls a thick decoction of 40% and raises that to high sacc rest of 156-160F, then that would account for it, eh?
I'd like to have a proven, not overwhelming, spice recipe for a pumpkin ale.