Originally Posted by goiked
OH boy! I have to ring in on this one for sure
lol My friend and I have been home brewing for 19 years or so and we go around and around and the stuff youre talking about. He the worry wart and I am the guy that says were a cottage industry not Anheuser Busch. He worries about hitting the right mash in temps exactly and getting the chart out to hit the right IBU on our batches
. I in turn am always down playing getting it right on and rolling the dice and saying its close enough for government work. When making 15 gallons at a time you dont want to F it up, but you dont need to lose sleep over it. And yes I know it a science like my pal says, but its also a great hobby to relax with! In all the batches we have made the only nightmares we have had are the real things like stuck mashes , holes in our emersion chiller leaking water into our worth, and having one of the kids throwing there snot rag into out fermenting trash can think it was the garbage
. Funny thing is they all turned out fine
Enjoy and may all those bad dreams turn into some dam good beer PROST!
Funny thing about that is, I think that you have to be off by at least six IBUs to even notice a difference... someone at a local microbrewery told me that. (I think it might have been the chief brewer's mom -- Sun King
is a family operation.)
"What did goiked's buddy say when he tried the homebrew?"
"It's (s)not bad!"