yes it is
thanks that makes a lot of sense
yeah i have had my eye on that one and i like cellar science so much i was planning on getting it. but i havent seen it in small packs just the brick.
no its not an article from The Onion. thanks to my aio. i was able to actually make beer yesterday and im still here to write about it. lol.
serioously thanks to my aio holding mash temps and boiling unattended i was able to brew.
strike water was set the night before. i doughed in...
so i recently had a flight that included a kolsch and i was very impressed by the fact that the kolsch tasted very true to style. not like a pilsner or light lager.
i agree the kolsch is in the yeast otherwise its really just a cold conditioned pseudolager. or lager grain and hops with an...
i repitched my llalemand kolsch yesterday and i forgot to oxygenate and i pitched too warm. 73 degrees. im cooling it down a little to 60 's but would you open the FV and oxygenate now or is it too late. it seems to be lagging compared to last time.
whats hard lime aid . that sounds good. is it carbed or still and just forced out of the keg ? is it fermented or just kegged vodka with juice?
could you post recipe.
you need to do the homebrew pour. a shoulder height 90 degree wrist rotation that lets the beer flow out of the bottle at an even rate all in one go stopping just before the dregs start to flow out with the beer. usually about 1/4 inch is left in the bottle. dont dump it chug it if yo like...
dont fear the sedimetn. i used to think my beer was off because it was the amount of yeast in the bottles and the tastes i was getting that i didn't like were from the dead yeast. its not . once i started controlling my fermentation temps it didnt matter how much stuff was at the bottom of...
i always have a lager in the winter or kolsch in the summer on tap. i try to have a stout or two ready by november to keep on tap til february.
i never brew ipa 's or ambers or wheats.
i also try to keep a cider on tap year round
s-23 .....no
34/70 much cleaner much more tolerant . i agree it makes great beer at ale temps. however i have done split batch side by side and the diference is noticable. id like to say its preconceived bias but i have given it to others who say the cold fermented tastes better. the one...
yes if you can get it on shore and get to its roe. lol
and smoked sturgeon is the absolute best cold smoked fish even better than sable
around us they are ultra protected species cant fish for them or even possess.
i have caught a few in the hudson river and i have seen a few in the new...
i use vexilar t-pod on the skiff . i tie it on but it is also castable. it works great and is color . but it uses up the phone battery fast. a portable charger or an outlet on a boat solves this...
i wouldnt have dumped it. i would have fermented it then made a decision. there is something called raw beer that isnt boiled. you prolly would have made beer and who knows it might have been good.
hop utilization is a different story.