I already knew that.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I don't think you can jump straight to "bad instructions" when the people who wrote them couldn't possibly know how much fermenter head space you have.
+1 to Burlington VT. It's not a major city but the art scene is great and it's only ~2 hours from montreal and ~3 from boston. No train service and real estate IN burlington is pretty dear but in surrounding towns it's pretty good.
I graduated from UVM and Burlington is definately one of my favorite places I've lived. Although that hill can get %$%^ cold in the winter with the wind blowing up from Lake Champlain. Worked for parks and rec one summer and spent every sunset at the boathouse that year!!
Sounds like it's highly modified, which I love..."extremely high enzyme power".
You'd probably hate Heisenberg malt then. Its enzymatic power is highly uncertain.
What about all the members that have recently taken up
charcuterie ? Sausage and hog jowles and bellies
I've known about the impending shortage since the end of July. Have been waiting for the initial decreased prices but so far they haven't materialized. I want to stock up...
Our President ordered the Department of Ag to purchase $170MM worth of meat to support the prices. http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2012/08/0271.xml . You will not be seeing a decrease in the retail meat market anytime soon. Our homeless people will be eating high pork, beef and lamb (and that's okay, they need to eat too) but the folks paying for their own food will only see the increases next year.
My brother-in-law stopped buying calves last year already due to high prices for feeder stock. Enjoy your meat now. I fear that we will all need to cut way back on meat in the next couple of years. I'll be happily surprised if I'm wrong though.
Funny, even my non-brewing wife said, "is there enough room in that?" I almost racked it back into the 7 gal bucket, but... Anyway, it has good co2 production, looks great and I am letting it run its course. You said you put the fruit in at the start of fermentation. Do you rack to a secondary later to help clear the beer? All of my research said to add fruit to a secondary fermentor after about 4 days. I have planned on a tertiary fermentation for 2 weeks, after leaving it on the fruit for 10 days, to get the fruit residue out and help clear the beer.What did you brewing wife say?
Being from the northeast I have made quite a few Maple beers. If using syrup in a porter I found that 1/2 gallon of Grade B (expensive early season syrup) with half added pre-boil and the other half added at flame out gave a subtle maple flavor. I think the trick is to make a porter on the mild side so the roasted grains are balanced by the syrup.
IMO the best option, if you can swing it, would be to use Maple Sap as your brewing liquor. It gives a nice woody, maple flavor. This is how I did my last batch.
I just used hickory syrup in a beer, and I added it just as fermentation was beginning to slow. Fermentation took off again, of course, but plenty of hickory flavor remained when activity subsided. I'm very pleased with the outcome. I used 16 fl. oz. of syrup in 5 gallons of session-strength beer.
I've used a cup in addition to dextrose for priming a Nut Brown Ale and got a nice maple flavor.
i once used it as a priming sugar.
it turned out okay, but the maple flavor was not intense and dissipated very quickly.
trader joe's now sells maple sugar and i'm curious about that for priming. i know adding flavors that late in isn't ideal but that's part of the fun about brewing for me.