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Posted in thread: Any Flanders Reds made/commissioned by monks? on 08-13-2012 at 02:59 PM
My understanding is that, for the most part, Trappist monks brewed beer for daily consumption,
particularly during winter months, because their styles of beer lasts longer than if it were
stored as gr...
Posted in thread: Hoping I got this right on 08-13-2012 at 02:25 PM
When you say your thermometer broke. . . do you mean that there is mercury in your beer, or
that your digital thermometer stopped working? Mercury is toxic both to yeast and to you.
Posted in thread: Any Flanders Reds made/commissioned by monks? on 08-13-2012 at 02:23 PM
The big ones I can think of are Duchess, the -tion beers at Russian River, and Tor Rouge, none
of which are affiliated with any particular religion that I know of. Why the interest?
Posted in thread: Ingredient help on 08-10-2012 at 01:36 PM
I think bitter is a better flavor for Belgians, but others may disagree.
Posted in thread: Iodine to Water ratio on 08-03-2012 at 01:01 PM
Revvy gave a great breakdown of this in another post. Here's what he had to say:Yes you can use
just about any iodine/iodophor product for sanitization, many of us use a dairy grade iodine
Posted in thread: pale ale with jam? on 08-02-2012 at 03:17 PM
The flavor from jam comes almost entirely from fermentable sugars, so I'm not sure how much
would be left in the final product. Unless you used sugar-free jam?
Posted in thread: difference between s-04 and US-05? (which should I use?) on 08-02-2012 at 03:12 PM
Why not pitch both? I've gotten WLP002 to attenuate and floc really nicely while keeping it's
flavor profile when I pitch it with WLP001.
Posted in thread: Yeast Starter and flasks on 08-02-2012 at 03:11 PM
I decant if the starter is more than 5% of the total volume of the beer. If it's less than
that, I usually just pitch it on in.There are some beers that will require starters larger than
the volume of...
Posted in thread: wine -> beer, understanding yeast and gravities on 08-02-2012 at 03:06 PM
Unfermented beer (wort) contains sugars, proteins, and long-chain dextrines that are not
fermentable by brewing yeast. As a result, normal brewing yeast will stop fermenting and the
beer will be "fini...
Posted in thread: Finally bought Beersmith 2. Critique my Recipe please! on 06-20-2012 at 04:31 PM
(1) If you like nice dry IIPAs like Pliny, then you need to cut way back on your fermentables.
Of the 1.08 original gravity, at least ten percent should be simple sugars. Otherwise, you'll
end up with...