Not hard. and you don't need a dedicated kegging system, just a keg or two. even better go old school and carbonate just the water and make the syrups for custom sodas
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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.
Good stuff! I think that thinking about it in extremes helps gain an understanding of the whole process.
Would you do a step mash? Lowest temperature? Won't enzymes continue to break down sugars by simply mashing for a longer time? How long til enzymes are denatured?
I guess I should have filed this under "all grain". More attenuative yeast is the obvious answer especially posted under "yeast and fermentation ". How would one mash to achieve a wort that is 100% fermentable with no long chain sugars?
Add some Brett.
Is it really necessary to passify stainless steel?
[...] Reusing dry yeast is somewhat trickier, I tend to pitch almost a third of a yeast cake for ales and almost half a yeast cake for lagers (harvesting the yeast cake at about up to a month from original pitch date). [...]
So when did Morebeer open a warehouse in Pittsburgh? This is great news! I love their free shipping for $60 orders, but could never order yeast from California. Does anybody know if it's just a shipping warehouse or is it a store as well?
Use good sanitation and there's nothing wrong with rehydrating if you want. I just haven't found an advantage to doing so - no loss of attenuation, no stuck fermentations ever by sprinkling on top. It's a highly attenuative, voracious eater, dry or rehydrated. One less thing to sanitize, and therefore, one less sanitation risk. I think the warnings are overblown, as someone who's brewed for a long time.You don't need to pitch extra S-05 because you didn't rehydrate. I go by my OG - if I get ~ 1.065 or higher I"ll use maybe an extra 1/2 packet, because of the gravity not because of sprinkling it dry.
Awesome! Now this answer takes me here......
What information is available that says viability is less/more/same when dry yeast-ing? The info I have run across indicates that there is loss of as much as half the viable cells doing this. I think I read this in the "Yeast" book. There also seems to be a difference in yeast cell count from the manufacturers and what is out there in the pitch rate calculators.
That's all good HoosierBrew! I wasn't trying to aggravate! Advice from seasoned brewers is very valuable. I don't mind going through the sanitation process. Using it dry is way easier though! I was just looking for the "definitive" answer on pitch rate. I think that is always what is behind the "use it dry or re-hydrate question" (that shows up often). With everything in brewing being pretty scientific the specs around dry yeast are pretty loose......
For anyone who hasn't seen it yet, this is interesting:
I usually rehydrate because that's what the manufacturer says to do, and for me it's easier to pour into my carboy.
I have normally rehydrated dry yeast simply because I didn't have a good way to get the yeast into the carboy through the neck. To be honest, I didn't try sprinkling down the hole because I imagined it would either stick to the neck or stick to the sanitized funnel.
Does anyone has a nice trick to get the powedered yeast into the carboy or am I way overthinking this point?