Sorry to hear about this tough news Denny. My thoughts are with you.
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image of the mold-
How high is high?Thanks everyone!
One follow up question: Does adding sugar to the boil have a flavor/feel effect? Or is it just to boost fermentable/alchol?
it boosts alcohol and lightens body. If used in very high percentages it can add some cidery flavours. but at these levels it will just boost the gravity without changing the flavor.
Well, crap....sometimes life interferes with beer. My mom passed away this morning so I'll be spending the week in the beer wasteland of Phoenix. Wish I could be there with you all, but that's the way things go.
We do have a room! It's one of the ballrooms even, so break out some beers and make sure we have everything we need to have some fun. I'm trying to secure some signage to make it more apparent.
I have used Champagne yeast at bottling for some of the bigger Belgian beers (over 1.080 OG) that have bulk aged in the carboy for a while with good success.
Judging is subjective. I have had beers that one judge said was too hoppy, the other not hoppy enough. On the Flanders red carbonation note, many of the bottled commercial examples I've had were aggressively carbonated. On tap , they were less so. The BJCP guidelines say low to medium carbonation, but I would have to disagree.
You must use Munich as a base in something huh?
Ah, for some reason that completely slipped my mind. If I used a sauvingnon blanc or pinot grigio juice, for example instead of the clover honey. Then the yeast should have something to munch on? I am glad I haven't started the brew yet. It was a dream I had one night, then I purchased everything the next day. I didn't even think about it, I believe I have learned from these impulses.
What malt bill would you go with for a typical grand cru? Like I said, it was all impulse, and I am trying to teach myself via reading but also through just trying stuff out to see what I come up with. I am glad I have people like you to keep me on the right path.
guess I need a bigger pressure cooker
mine is much smaller than that.
Mine is the Presto 23-quart and it's plenty big enough...
you will likely have to change the efficiency settings. do you mean no sparge or first runnings? these mean two different things to me at least.
no sparge means that you don't run off, re-fill and run off again. essentially you don't rinse the grain at all. When I do no sparge I include a 'mashout' step that brings my water/grist ratio up really high, like 6-7 liters per kilo (about 3.5 qt/lb) then runoff. I get around 67% brewhouse eff doing this.
First runnings only means to me that you are building a partigyle recipe and not doing a second runnings beer. In that case you mash with your normal water:grist ratio and runoff whatever is there. If I calculate the brewhouse efficiency on the first runnings beer ONLY on a partigyle brew I get ~52-55%.
I don't really see the difference here. The only reason most partigyle beers use a "normal" water to grist ratio is that the first runnings beer is usually something big like a barleywine. If you're doing a first runnings beer for something with lower OG, your water to grist ratio is going to be higher but you'll still need about the same amount of total liquor to hit your desired volume (adjusting for absorption differences). You don't want to go too thin, so the mashout step is a good idea for anything above 2.5 qt/lb or so.