You can save some ice by starting with tap water to get you down to ~80-90 which should only take about 5 minutes if you stir. then switch over to the ice to get yourself down to pitching temps.
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I find that at first, in the first week to 10 days if can be very overwhelming and harsh, but then around week 5 or 6 the character of the oak changes and softens. More complexity develops.
In this instance, you're leaving the beer on oak for 5 to 6 weeks?
Was this with your barrel?
Because people tend to put way too much dang oak in their oaked beers.
This is where I think the factor of time/exposure comes in. And you need to taste the beer as it ages to determine when you've hit the level of oak you want.
I've had commercial beers that were just awful from the oak. La Trappe oak aged quadruple jumps to mind. The regular quadruple is great, the oaked stuff I never need to taste again.
You know, I can't help but feel cry baby-ish about this topic, but where I live, I am the only homebrewer I know and, in my excitement to finally meet someone else and have conversation, I was really taken aback by the reception I received. I take my process very seriously and have an "all grain fund" building slowly. Because that has been my goal from the start. I must have read How to Brew five times before I bought a single thing. I really appreciate the responses I got from you guys because it was pretty discouraging. Normally, I'd stand up and put jokers like that in their place, but it did actually make me wonder how extract brewers are viewed among the masses. What a great community this is! Thanks again.
Interesting Mort. I never knew. I been using an old family recipe for many years, but never even considered looking at what level of acidity in the vinegar. The brine is quite simple
12 cups distilled water
4 cups distilled white vinegar
1 cup canning (pickling) salt
That should make 7-8 jars, so scale up as required.
Yeah but I need recipes. I'm not much of a great experimenter in some such cases, and like a good starting point.
Hmm... making syrups. I don't think I could build a custom system for syrup deployment, but... hmm. I bet I could use the pressure cooker to cook ginger root and infuse it into water without vaporizing much off. Likewise vanillas or root beers (if I could get the root--you can't, it's illegal because you can make MDMA from the safrole, so says Google).
No idea where I'd go with Dr Pepper clone. Technically these are called "Pepper" drinks or something; Dr Pepper Co has been taken to court for monopoly over "Pepper flavored drinks" that are "Technically not Colas".
My understanding is that none of those beers are totally non alcoholic. All have at least a fraction of a percent. So I suppose if you drank enough you could get drunk.
Read the link old man.
Theoretically, it would take 56+/- of them to reach 0.08 BAC.
Sounds like mild can describe a large range of beers. My original comment is based on the BJCP category 11A Mild. This definition of milds describes beers with ABV between 2.8-4.5%.
I have had some very tasty home-brewed beers which fit into BJCP 11A. I would like commercial brewers to offer some also.
Mind you I am in Mississippi so I don't have a great selection to draw from at the beer store. Maybe these beers just aren't being sold here.
I have had Hardy and Hanson's Cursed Galleon Mild at 5.5% in Nottingham. Might not be brewed anymore.
Then there is Sarah Hughes Dark Ruby Mild at 6.0% ABV.
Those are extreme for today, but there were much stronger molds in Victorian times.