My wife has gone bananas for Manhattans lately. Been using Mad River Rye. it's a locally produced rye and pretty nice. at <$40 a fifth the prices is reasonable too.
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Thanks for sharing your experience Amanda. I have told you before how much I value your contributions here.
I do read the occasional comment here that is clearly sexist and I hope this makes people think twice before posting. I hope woman feel comfortable here.
For me, the concept is just a quick brain fart. I understand about the problems with yeast functioning properly at higher pressures - especially in stronger brews. I thought a lower pressure might prevent the alcohol from forcing itself so greatly on the yeast walls and thus penetrating and "stupefying" the yeast.
Wonder if they ever experimented on this stuff in the ISS way up above us.
I brewed a CAP yesterday with 80% Rahr 6-row and 20% Quaker Grits. I did a cereal mash and used Clusters for bittering, Sterling for first wort hops and German Hallertauer at knock out. It seems to be fermenting nicely with half the batch on 2308 and half on 34/70.
My last CAP with 2308 came out great. A bit strong at 6.2%, but I'm not complaining. I think the 3# of flaked maize provided me with better efficiency than expected.
I actually managed to get a brew day in this weekend. It's a first draft.
Classic American Pilsner with maple Syrup. Kind of imperialized it with the added sugars.
4 kg pils
2 kg corn meal
1 kg homemade grade B Dark maple syrup.
Had a stuck sparge, I think do to equipment failure in my mash tun more than anything else.
pitched two packets of S-189 into ~4 gallons.
No idea how it's going to turn out.
That sounds really interesting. Talk about traditional North American ingredients.
This is awesome! I was thinking a wee heavy the barrel looks great inside despite the age. The entire thing was lit up with crystals. My grandpa only ran wine through it never a beer or a bourbon. The thing is old but it has a great char on the inside.
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I bought a starter from king Arthur and it was cheap. Its supposed to be from a real old culture. I did quite a few loafs with it and kept it going for quite a long time in my fridge. In the end i ended up going back to standard yeast and breads because its simpler and the kids don't like sourdough. It was a lot of fun but patience is required. Making good bread is really rewarding (like making good beer) and when gifted to friends you can see the appreciation on their faces.
Ya, Morticai! I am excited to hear about the progress on your woodland garden....
now you can really hugelkultur!! Are you going to have to clear and start from scratch?
Oi Whyomin. Getting some snow I see. Those spears will be up before you know it....