I would always put the grains in right away, let them steep while the water was heating up and pull them out just before it starts to boil. I did that for years and made some damn good extract brews.
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Oh and bring Brasserie de la Seine. That stuff is great. Have you tried their "Brussels People's Ale?"
I'm shocked that nobody has brought up the Polkanauts:
I was having such a nice day. Why did you do that?
I (and others) greatly enjoyed the mock pilsner I made with Wyeast California Lager 2112, fermented in the very low 60's.
I believe that would be considered a "Steam Beer".
Not necessarily. The grainbill is crucial in defining a steam beer also, not just the yeast.
wait - there's a Canadian on the forum!!??!! Get the pitchforks boys!Says the French guy (who may or may not look like Mike Ditka).
Are there vegetarian tacos?Yep. Instead of meat, use lard-free refried beans. That's a meal in our house at least once a week.