I notice that a lot of dietary zinc supplements are the gluconate. Is there any reason not to use those?
I found one zinc glycinate product. Added benefit - nitrogen. Pricey though.
Beer sales for off-premises consumption are about 30% higher than beer sales for on-premises consumption (in the US anyway). And some of what is consumed on-premises is bottled or canned. Bottled beer dominates the global market, with close to 50% of sales. And then consider that about 25% of...
Why not just close the valves on your regulator and disconnect it from the tank for a few minutes when you want to refill the sodastream cylinders? Or get a second 5 lb CO2 tank. It's always nice to have a spare on hand when you run out.
But hefty brews are often the ones that benefit most from bottle conditioning (and for a fairly long time at that). My big stouts and Belgians get the cork and cage treatment with bottling yeast (and patience).
Have you brewed with a diastatic strain before? Where would it have come from? Are you thinking low level contamination of your original pack of Koln that eventually overtook the culture, or a wild yeast contaminant? I don't think spontaneous mutation to diastatic is a thing.
And as has been pointed out, lactose also adds to final gravity. Close to 8 points for this recipe. I'm not sure that I would want a beer like this to finish lower than about 1.025.
edit - too slow
Well, it's not exactly like they're trying to hide the dimensions. They're right there in the product description:
Height: 25.1"
Diameter: 9.2"
Volume: 5.28 Gallons
Like I said, taller than a standard ball lock and wider than a standard pin lock.
Well sure, but I certainly didn't do a lot of web searching for additional information before I brewed my first kit and I suspect that most newbies don't either.
This is why I haven't pulled the trigger. They're both taller than a standard ball lock corny and wider than a standard pin lock corny. That, plus I already have too many kegs.
Are they tippy like the smaller ones or does the base keep them standing upright?
Source? From Fermentis website:
Storage
For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short periods not exceeding 7 days there is an exception to these rules.
24C = 75F
15C = 59F