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And now to hijack the thread as well: my whirlpool lacks much whirlpool foo.I think you should stir it really hard at flameout, and then start chilling. It will help the whirlpool form, and even if it slows down it will help form a cone of particles in the center of the kettle. It should help.
Oh, it's a "not at all". I might finally make that mead I've been putting off, that's easier to do once the kids are in bed (and before I need to go to bed).SWMBO's out of town, so I'm playing single dad all weekend. Does that mean I'll be brewing a lot, or not at all?
Based on personal experience, not at all. Of course YMMV.
I agree with you, TomWait, let me change my answer . . .
On my judges scoresheet, under Overall Impression:Pretty sure that should say "or chloride", but adding chloride tends to increase the perception of sweetness - so if you're looking to please this judge then you should add CaSO4 to add to the perception of dryness.
"Tightly made example. A bit less sweetness by using a touch of sulfate of chloride may help...I prefer drier examples like Trumer..."
I thought you'd look older. And you don't look like a dirty old hippie either...Not that kind of dirty.
I was thinking he would make a great junk artist.You can pickle cabbage in it. Make pickles, store umbrellas, use it as a fermenter, make a chair or end table out of it, flower pot, if you're really handy you can turn it into a cool urinal. There's so many things...
You would make a great inventor.
Maybe you should start mashing a bit warmer? Then you can still use the US05 and get lower attenuation. Bump it up 2 degrees and give it a try.They are said to be the same.
This has always been my understanding as well....but in the past I have experienced slightly better attenuation from US05 over WLP001 using the same recipe.
This is something I'd like to look into. US-05 gives me too much attenuation, drying out my beers too much. For once I'd like a beer to ferment down to 1.015 instead of 1.010. Maybe I should just start buying liquid yeast and keeping some on hand at all times. But dry yeast is just so damn easy and quick.