Does a great job on the steam. My family members can still detect a hint of wort aroma on brew day, though.
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I have the smaller epoxy mixers in my 3/16" line (not in the dip tube). Works great at 12#, 45deg. Oh, and my serving lines are 6 INCHES long!
Soon I will make a dark Belgian that I made last year with homemade shagbark hickory syrup.I did the same a couple of years ago and really enjoyed it. Here is the syrup I used; no astringency issues.
By the same token, Briess 2-row is my preferred base malt for American ales (Pale, Amber, Blonde, etc.) because that's what American breweries use for these beers. If I use Rahr or some other base malt, they tend not to taste quite right.
Maybe American breweries where you are. Not around here.
True, many in the Midwest use Briess, West Coast not so much except for some specialty grains.