I got the same dissappointing taste from S-04 that fermented a little too warm. Terribly fruity, and not in a good, belgian sort of way. Probably some diacetyl too.
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I follow. There must be some reaction that occurs when they interlink.Yep, that's been known for years and I completely agree. It may or may not cause problems for you, but it happens.Huh, any info on how that happens?
proteins fold when they make foam, similar to denaturing but different, once folded they can't unfold into the form they were in originally and in order to make foam you have to start out in that initial form.
At least that's how I understand it.
Yep, that's been known for years and I completely agree. It may or may not cause problems for you, but it happens.Huh, any info on how that happens?
After I signed it, I started getting emails almost every day from MoveOn.org After I opted out they sent another email asking me if I was sure I wanted to opt out. Yes I'm sure.Gmail's been sending mine straight to spam. I didn't even have to tell it to.
I've never used more than .5 lbs of carapils in 5 gallons that I can recall. I haven't used carapils in years, although I've been considering it as I'm not happy with my head retention these days.
Carapils, wheat, or other protein laden grains are not a panacea for poor foam. To help yo diagnose your problem, see...
Lastly, homebrewers who keg their beer should be aware that foam positive molecules can get “used up” when foam is created. Thus, if you shake your keg to carbonate it, you may be dipping into your pool of foam makers for your beer.
Damn, at first I just assumed it was a glass.J's Ale (Cream Ale)I've never had a beer be that clear in the carboy. Nice.
This is my standard cream ale (originally made it for my brother). Took a ribbon at the World Cup of Beer a few years ago. 80% German Pils, 20% Home-Grown Corn. Bottled right after this picture, I love the yeast-scape...
Partially covered is fine. Think of how many breweries have enclosed kettles. But a study done many years ago concluded that you want at least 15% of your kettle surface uncovered.Breweries have enclosed kettles, but they have stacks and probably exhaust fans too But still I'm sure partially covered is fine. The important point is letting steam escape before it condenses and returns to the wort.
I have tried the aforementioned recipe subbing beer for water as well. I tried it with stout, but it didn't have the stout character I hoped for. I tried it with a hoppy beer and it was unpleasantly bitter.I tried an IPA once and it was bitter. I thought it would be good with chicken soup (richness and fat to counter the bitterness) but yeah, by itself it wasn't great. Berliner weisse makes great bread.
Can't remember where I read or heard it, but beer yeast is best suited for a slow rise dough, hence the dutch oven recipe. But I have had success reusing beer yeast for pizza dough.