Recent content by vtipsy

:bigmug:

I can't find my copy of the book but he writes about some strains with good potential for biotransformation. Including a wine yeast and the addition of enzymes like Rapidase Revelation https://scottlab.com/fermentation-cellar/enzymes/rapidase-revelation-aroma-100g-016266 . There's this PDF from...

Plenty of people like their beers crystal clear. Form over function? Relax, stop tilting at windmills.

:) The more you know, the more you realize you don't know. Keep play around with things, that's half the fun of brewing right? I want to try using loads of old cheesy hops to make fruity flavors.

Yeah definitely. Go into a store and look at a bottle of hoppy beer that has sat there for a while. There's often a hoppy sediment at the bottom. Some bars store their kegs of NEIPA upside down so when they put it on tap all that stuff gets resuspended. I use the clear beer draught system...

That's far too reasonable a stance but props on a George Bernard Shaw quote.

I'd probably go with "what are you trying to say *******?" in a joking-not-joking kind of tone.

6 pack of 12oz. Maybe lacks ceremony but that's what works for me. I've been churning through sixers of Freemont's Dark Star like a maniac.

I'm in for the fermenter.

Call it hoppy ale. New England hoppy ale or West coast hoppy ale or Whatever Tickles hoppy ale but it's not bloody India Pale Ale. APA - American Pale Ale. Now thats better, that makes sense. Maybe go with SAPA - Strong American Pale Ale.

https://www.amazon.com/gp/product/B004BRH0XI/ It's aluminum not stainless but that's fine. I had to cut the rim off so that it would fit in my MT.

Here's my mash cap. It comes apart for easy cleaning.

Because nothing is ever simple ... I did a sabro/azaca/mosaic recently that was superb and had very little cedar, certainly not to my palette. When shared with friends, one guy commented that he was getting pine notes ("did I use Simcoe"). This was probably my best beer yet. 5 gallons. OG...

Great explanation. Cheers. For the last couple of hoppy batches I've crashed to around 38, warmed then transferred to keg with spiess and CBC-1 yeast.

Apologies if I missed this somewhere in the previous 234 pages ... Why the soft crash to 50f-ish rather than a full crash to 32 or at least to serving temperature around 38?