You assume I enter.
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Like I said, pour a splash of vodka in some beer and see what alcohol bitterness tastes like.
Thanks Denny, it's good to see you posting here too! And Drew, and Kai, and Fred, and really a bunch of people I didn't know before but am getting to know through their posts.For it to thrive, I'd like to ask the governing committee to encourage their colleagues on the committee to start posting. For instance, I am thrilled to see Gordon Strong participating and will read just about anything he posts but I'd like to hear from more of the "stars" in homebrew. It would be quite exciting to start seeing some of these guys start posting here.
I'm likewise extremely happy to see Gordon, Tom Schmidlin, and Susan Ruud starting to post here. Hope I didn't leave anybody out! All GC members have been encouraged to post, but that's a personal commitment that will depend on their time.
I was thinking about pitting them, then putting them in.....I'd pit them then freeze them, then thaw them, then put them in.
Do I recall cherry pits being a source of arsenic? Seems like in the distant past I remember someone saying to pit them before you use them.Pretty sure it's cyanide, but in any event, you might want to pit them if you are using lots of cherries. Small amounts is no big deal. I don't know where I'd draw the line though, so I'd just pit them all.
So you're adding the dry hops at the same time, in primary? I think you'll lose a lot of the aromatics that way from CO2 scrubbing. Or do you add the hops later?Hey Mic,
How long do you leave it on the dry hops and oak? I'm sure I have that issue of BYO around here somewhere, but I haven't gotten to it yet - I'm always months behind. Is that in the original recipe?
The hops are part of the original. (but I think I used standard replacements) The oak chips are of my own design. I put them in the buckets as I transfer the wort, and leave them through the entire fermentation. I only do primary. For this beer, 12 days.
The carbonation seems fine. The pour has a good but not annoying head. Only one bottle has overflowed upon opening (which may have been due to jostling). It isn't carbonated like a Guinness (creamy finely bubbled head), but I am not expecting that with a simple extract kit and bottle conditioning. It might be slightly under-carbonated, but that may be due to the fact that I was a bit worried about over-carbonating and was conservative with the priming sugar.
Thanks for the encouragement.
It strikes me as absurdly simple how easy it would be with a few minor modifications to turn a BG into a CPBF. A stopper drilled with a hole adequately large enough to fill the BG post and a smaller hole to let Co2 out slowly (and under pressure) while you fill. Perhaps put your finger over relief hole to get it started under pressure.