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JT- I don't think that's the likely contributor...I didn't always do that. I do think it's a multitude of things the help. I've also been thinking about leaving the fatty oils behind in the kettle...head killers. I literally leave all trub behind...I work very hard to transfer clear wort. I know experiments show now impact on flavor, but wonder about its impact on foam.....just an assumption at this point.Sent from my iPad using Tapatalk
Quote from: Wort-H.O.G. on March 12, 2016, 04:37:10 pmJT- I don't think that's the likely contributor...I didn't always do that. I do think it's a multitude of things the help. I've also been thinking about leaving the fatty oils behind in the kettle...head killers. I literally leave all trub behind...I work very hard to transfer clear wort. I know experiments show now impact on flavor, but wonder about its impact on foam.....just an assumption at this point.Sent from my iPad using TapatalkGood to know as well. You siphoning after boil or using a kettle dip tube?
"Amberlucious".... This hoppy Amber weighs in at 7.1% and packs an IPA hop punch. It wouldn't be a stretch if I were to say that this is my favorite beer that I've ever brewed.
Frank, that might be the reddest beer I've ever seen. What was your grist ?
Quote from: HoosierBrew on March 12, 2016, 05:31:06 pmFrank, that might be the reddest beer I've ever seen. What was your grist ?The lighting is perfect....and I enhanced the photo a touch . It's more of a natural amber color.
A Scotch Ale 60 shilling.Sent from my XT1080 using Tapatalk