I go 60 with the white labs all the time. Make a good size starter, no problem. I suggest making the same recipe twice and use the different yeasts. Or, split a 10 gallon batch and pitch the different strains. It's surprising the difference between the 2.
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I think it might be a little bit like that. It's usually only 2-3 oz. after the first bit,the beer tastes good. It's interesting. Maybe the small amount in the shanks is flat and warmer and tastes funny. It reminds me of needing to clear the lines before opening. At my local brewery. Didn't...
More beer is where I order my stuff. Well maybe I won't worry about pouring off as much. I used to work at a local brewery and we had to clear the tap lines every day for opener shifts. Maybe it's just part of it. The beers are fine. In fact just got 2nd for an amber ale at a local comp last...
Seems like I need to run off a little beer on my kegerator to get rid of an off taste. Maybe a 4-6 oz and then the beer tastes fine. I never had this problem with the hand held picnic taps. I have perlick faucets and about 6feet of line.
Do any of you need to clear your tap lines...
I'm gonna try
1oz tettnang @60
1oz tettnang @20
WLP029 with 1.6L starter and fermented @60f
Curious to hear how you rs turns out. I will post back on mine. This should make a great tasting beer. Rich, malty, clean, with a small hint of ale...
I would go with the WLP029 Kolsch instead of the wyeast. I think it highlights the malts a little better. I think it will be great. Especially if you keep it in primary for 3-4 weeks then let it cold condition in a keg or something for another 3 weeks. I feel like the Kolsch yeast does better...
Looking to put faucets on my 50's fridge. What are the tools I need to drill through that steel? Any tips and tricks? Seen plenty of thread on vintage builds, but not many details on how to get the holes in the door for the shanks.
Thanks for your time.
I've done a 10gallon batch on my BIAB set up twice. While it's not impossible, it does SUCK!!!! And I will not do it again. I would just do a double brew day if I want to make 10gallons of the same thing or set up a cheap and easy cooler mash tun like Denny Introduced.
Huh. I don't lose that much. I use whirlfloc in my boil and whirlpool it after chilling to settle the trub. I don't have a ball valve on my kettle, so I siphon off the top. I try not to get a ton of trub in the fermenter, but don't really care that much. The siphoning off the yeast cake after...