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That is caused by oxygen. It can take a while to show up after the oxygen exposure. Try limiting the amount of racking and purge any vessels with CO2.

Thanks Buck, see you Sat at 9am.

I was previously in for 3 sacks, adding one more to bring my total to 4- 2 Rahr 2 row 1 Rahr Pale 1 Rahr Pils

My bad, thought there were 42 bags on a pallet. You can just push everything for me to the next buy please.

Ok, lets close this thing out! I'm in for 1 each Rahr standard 2 row Rahr pale Rahr pils

I'm up for splitting a sack of C-60 or C-40.

I'm in for a bag of each of the below Weyermann Light Munich Weyermann Dark Munich Rahr Premium Pils Rahr 2 row Pale

I'll get in for 2x CM-2ROW 1x CM-PALE 1x CM-MUNH No hurry here.

Add me in for 2 bags of 2 row, 1 bag pilsen and 1 bag munich on the next order.

Here is the recipe I used for the Belgian IPA. I had read that WY1214 was not a good choice for Belgian IPAs, but after touring Flying Dog recently and talking to some of their employees, they described their El Diablo yeast (Raging *****) and it sounded similar to 1214 so I gave it a shot...

Belgian and Oatmeal were from me, hope you enjoyed them.

I have been using the below thermometer and the PTFE/FEP tip waterproof wire probe for over a year and it has been excellent. Its a little pricey, but I feel its worth it. I also use a fast response meat probe for checking food temps in the kitchen or on the grill...

For the next round, you can put me down for 1 pilsner, 1 Maris Otter and 2 bags of 2 row.

Put me in for 2 bags of 2-row