Recent content by raestlyn

Fresh. If you can, use the whole twigs. Google sahti, you'll find more info about it.

Could you use NO2 as an extraction method? I know you can make Green Dragon this way, and it has been used quite long time in perfume industry and in molecular gastro/mixology. I have used it to infuse spice and herb flavours to different liqueors for some time now.

Chimay Grand Reserva is great at 4 years old.

You actually should put the sima in the fridge before the raisins rise, that way its done when it happens. Belive me, I'm Finn :)

To help the cell growth and skip the aeration? I guess you have no idea what olive oil can do in the fermenting wort/must, so check this out and this thesis.

Its just an advertisement. Reinheitsgeboten doesn't mention wheat or even malted barley or yeast, so you can't brew a beer that qualify its standards. Yeasts were found in 19th century...

Yeah, Cicerone training takes place in Chicago, as far as I know. I looked trough their training material and it looks comprehensive.

I think I'm lucky not to live in the USA, as this never could happen here in Finland. All the kegs and lines are marked, so its impossible to mix them. And even though most of the waiters/waitresses don't have proper training on beers, they have someone (like me, nearly 2.5k different beers...

Wee Heavy uses a bit smoked malt so I'd say go for it. Smoked beers are great if they are made correctly.

Yes, and that is easily fixed with adding Vitamin C if the pH is too high for the yeast. In small amounts it won't change the flavor of the beer.

Yes.

Fuggles or Brewers Gold :) I have tried both in smoked beers and they both are great :)

I guess this is old news, but Brewdogs Nanny State is theorethical 224 IBUs. Is that crazy enough?

Well, everything I use besides base (and couple special) malts and water are imported..

Kippis!