My Co-worker gave me a card of an Apps specialist who was recommending jobs for his company (a fortune 100). My buddy gave me his card, as, to him, was best qualified and knew the software more than anyone. So I applied. Come to find out he applied as well, yet asks me software questions and...
Gonna shoot for Korean Beef Tacos Manana... Marinate the beef in the usually, but will mince some kimchi to add. Grill, then add some chopped cabbage with a celantro-lime cream... Pics to follow. This will be a first adventure.
Sampling beers that will be submitted to the Brewers Cup this weekend to see how they taste. Comparing notes with the new guidelines. Maibock is up first... Followed by cream ale, Hefe, Pale ale, Zombie Dust (sending it as an IPA) then some Pliney for the DIPA....
Tedious work. Someone must do it
I exclusively dryhop in my primary. I use glass carboys. Once my krausen starts to fall, I ramp my temp up to 68-70F. One the krausen is gone (yeast dependent, 001 take a few days longer than 002) I add my dry hop additions and let sit for however long I want to dryhop (usually 5-7 days). I...
Given mash pH is correct and other mineral levels arent out of range, I shoot for 150-250ppm sulfate. I like to experiment as well. Most of my IPA/DIPA are 200-250ppm sulfate and 25-50ppm Cl. My Pale I have on tap now, I just went with 150ppm sulfate and didnt add any Cl (so it was around...
This is what I do as well. I add some carafa special 3 after the mashout and while I am vourloufing the MLT. I will recirculate for 15 min the runoff into the kettle. It usually results in color contribution only with very little roasted flavor noted in the beer.
I would like to try some...
Are your lines to length? If so, are they dipping down then back up to the tap? I know my beers poured foamey when I let the lines just hang. So I coiled/taped them and issue was resolved.