Judges open their own bottles, so they'd hear any indication of carbonation when the top is removed. You can degas it in the keg with a wine whip.
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If the lines are food grade, no aroma/flavor contribution is part of the approval process.New lines don't need sanitizing, by the way.
Any problems with flavor/aroma from the vinyl? I'd be nervous about running beer through without at least a quick rinse.
They mention on the site that it is intended to eat as little maltotriose as possible as to not thin out an already finished beer so the low attenuation might be just what they were expecting.That makes sense since the ideal conditioning yeast would eat simple sugars and very little else.
Mostly, but the first way if the bottle breaks the bubble wrap will protect the bag from being punctured.Wrap each bottle individually in bubble wrap, then put each in a zip lock bag in case it leaks.
I like to put it in a ziplock bag and then wrap it in the bubblewrap, but pretty much the same thing either way.
This is what Williams Brewing said about it:Interesting - 1) Descibe intended use of product. 2) Admit you tested product with unintended use. 3) Review poorly.QuoteCBC-1 CASK CONDITIONING This yeast is advertised as being for use after beer has fermented in the bottle or cask as a yeast that settles out quickly, and leaves minimal flavors. To be fair, we used this to ferment a light ale with a starting gravity of 1.055. It fermented to 1.025, and the beer produced was a bit fruity, very clear, and we thought slightly off in flavor.
Not too promising.
So does steeping only add color but not fermentable sugars?You really should only steep certain grains that have had their starches converted to sugars in processing, which includes crystal malts and roasted malts. Mini-mash will let you use any grain so you'd have far more grains to experiment with. As noted, you can also to a partial or full mash with minimal investement in equipment. Money spent on expensive equipment does not buy better beer.
You can probably raise some if your funds through family and friends without a business plan...But you probably can't pay them back without one.
Interesting. That's the first time I've seen instructions to rehydrate and not sprinkle directly on the wort. Going to have to try it!That's because it says do not rehydrate in beer, not wort.
The scoresheet has those nice reminders under Aroma, Appearance, Flavor, Mouthfeel, so be sure to describe them all, even if the level is zero. if a style often has hints of something like sulfur or DMS, I'll comment on whether it is there or not.One of the preparation guides says to treat the style guideline descriptors as a rubric, so this advice is very correct. If the style says "No DMS" and you don't detect DMS, write that down. Only part of your score is determined by how much you agree with the proctors. Part is determined by quality and completeness, so even if you're wrong - you'll still gain those points.
But how is DFH doing it? I have an ignorance of professional brewing techniques. Certainly they aren't batch-sparging but pumping the mash around etc... Drain the and fill the mashtun and kettle consecutively since the mash takes about as long as the boil should.