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"1 unit of vanilla beans" how much does 1 unit represent?

he was anal about it; hopefully metaphorically, if not it might explain the sour taste.

yeast makes a huge difference, I really like nottingham for a bit more apple flavor and if you don't care about clarity wyeast 3068 is pretty amazing.

Yuengling Oldest brewery in the United States and you can get it on drought everywhere. Try it just for the historical aspect if anything else. and despite my pretentiousness about beer I love it.

https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/

there is a sticky on pasteurizing in the bottle on the cider side of this HBT

the potential attenuation listed for yeast, is that meant to be actual or apparent?

brewed the byo extract recipe with a few adjustments due to ingredient limitations at my lhbs 5 gal batch 7 lbs of briess wiezen - (per their website 65% wheat 35% barley(undefined variety)) 3.3lbs briess wiezen dme .5 lbs choc 350L 1oz us hallertau 4.3 alpha at 60 1oz imported bavarian...

On another note actually related to the OP - guinness is pretty low calorie relatively and pretty darn yummy.

become an ironman tri-athlete - you can eat twinkies all day and drink beer all night and still be jacked like brad pitt in fight club but you might die at 50 of sudden cardiac arrest.

@dracus was your award winner the BYO recipe from the OP? - all grain or extract? (byo site lists both all grain and extract versions.) - what temp did you ferment at?