Search results

Amoretti does make it easy and there is no loss to pulp. On another note. Why not just dilute a good vodka with RO water to whatever ABV you want? We are home brewers and don't need to ferment ours because of TTB laws. I say we should embrace a new mantra. To execute you must dilute! Why ferment?

BRY-97 is fast, attenuates well and drops clear and is clean. New England doesn't do any of those. I would pitch the NE wait for signs that the lag phase is ending , then pitch the BRY. This IMO will give you NE esters and a well attenuated beer.

No task master for me. I changed the oil in the suv so I could keep using it to get sacks of malt. Now that's doing something to keep on brewing!

to help mitigate the dust situation I precondition the malt by spraying water and rotating the bucket. It also leaves the husks in larger pieces.

Onions,basil and parsley are up, planted peppers and tomatoes yesterday. Also went to a muskie symposium and excited for the up coming season.

I always make a starter from the overbuild one and then save 250ml of it for next time. I try to not let them (4 strains) sit for more then 6 mo's.

I hand wash mine because they get etched in the dishwasher. Nothing worse then a cloudy glass when drinking clear beer!

+1 for hand washing glasses!

When making a pale ale outside the seeds from maple trees were coming down in force, so I dubbed it helicopter pale ale. It most likely had Chinook hops, as their my goto 0 min addition.

Is the tank in the kegerator?

You should read the book! System not specified but most likely a 3 or 4 vessel. We are going to see if this holds water because I did a decoction mash on a Munich Dunkle and had the burner on low and it sat at 170* for around 15 min.

Technology Brewing and Malting, 5th edition page 226 has a mash program for well modified malts that ends at 172*. Further reading states that if mashout is not achieved the continuing starch degradation will affect foam stability. I also like malted rye for stability and mouth feel.

My 2 cents, On another post they were talking about the green apple flavor coming thru in pilsners, and it was the continental malt causing it. 2565 is my goto, pitch at 12-13c, when krausen cap is about 10 cm set to 15c and let it ferment until blowoff stops, set to 18c to finish, the tip...

If the heat mat is too hot I put 1/2" cpvc pipe under the tray for a bit of space, works every time.

A mashout of 172* is all you need for dense, lasting foam.

Central Waters has a troublesome fermenter they call Donny.

Why is it that pepper seeds won't germinate after a year in storage? I store all my seeds under vacuum and the peppers are the only ones that don't pop. I have pasillia seeds from last year and will plant them on Mar. 15th. I don't have much faith.

See!

That is one awesome looking scoby. If you have a spigot taste a sample,if not get a vessel with one, you'll thank me later.

Lunch and dinner would be my choice, just remember rabbits are a bit bony.