Selling off our never used Spike 1bbl nano. This system includes a 4 element Electric Brewing Supply BCS control panel set up to allow the run of two 5500 watt elements at once. This is selectable one each kettle or two in a single kettle. I am including everything in this deal; kettles...
I am in need of a stainless welder in North Austin. I have a conical that has a bad weld on it and need to get it fixed. Does anyone know a good person I could reach out to by chance?
THanks for the replies all I probably should have mentioned this is just a simple carbon wrap to pull out chlorine and some sediment. Using this guy:
Exactly, but I had someone once tell me to not do it that way so I was kinda left going WTH LOL! I can't think of any logical reason you wouldn't test it post filtered since you'd use that with every single batch.
So I found this handy page of the BYO site and it's helping a bit, but I am still stuck.
Here is what I can get a breakdown of:
Belgian Pale Ale Malt 2.7°-3.8° 1.038 Use as a base malt for any Belgian style beer with full body.
Munich Malt 10° 1.034 Sweet...
So I guess where I get stuck is in the recipe itself. I know there are a lot of factors as pointed out but if you strip things down you should be able to have a lose grip on what base style you are close to or represent.
Here are three example beers I have:
Blueberry Hefe - this one is easy...
I have a couple of recipes I have found and tweaked that I would like to enter into some competitions, but I am at a lose as to how I would determine the true base style for BJCP. My questions is how would one go about figuring this our from the recipe?