For that beer I transferred to a secondary where I added in the beans and full cinnamon sticks prior to throwing everything in the barrel.
I believe the secondary was for around a month but i’d also guess most cinnamon flavor will transfer much quicker than that.
1-2 per 5 gallons should be...
If you want to eat there it’s difficult to get reservations — the food is great though. They do have a full bar though if you just want to go for beer.
In Durham i’d recommend Barrel Culture Brewing and Blending (in RTP, not downtown Durham) and also Fullsteam (downtown).
Wow really? Did you force cold crash it to stop it? What day way this measurement? Did you use a starter?
I went from 1.064 to 1.009 in ~5 days. Several folks have had similar results of AA in the mid 80s.
Sorry for so many questions. Just wanna make sure I have a good handle on...
Get ready to be underwhelmed by WLP066. Got that recently as a substitute for 1318 because my local place didn’t have any in stock. It’s not the same by a long shot. Less fruity yeast character and much more attenuation.
Seemed pretty muted when compared with 1318. I did a pretty standard temp profile with it — started 66ish and stepped up to 71ish by day 7.
I have had conan beers that were great, if done right it really throws off an awesome peach ester. I’m thinking maybe ferment a tad warmer for that...
Anyone have a solid fermentation temp profile for White Labs WLP066 London Fog? Every homebrew shop around here is out of 1318, so I got this stuff as a replacement.
Anyone listened to this podcast with the Monkish brewer?
https://itunes.apple.com/us/podcast/craft-beer-brewing-magazine-podcast/id1296082082?mt=2&i=1000409468381
A lot of insight into their process. Particularly dryhopping post fermentation and a pH of 5.0 into the kettle...
Might...
As long as you’re blasting everything with CO2 during the addition / removal I would think it’d be fairly safe.
One thing with the filters as opposed to just throwing the hops in is that you’ll get much less efficiency in terms of hop character from the mesh screen. The surface area of the...
That batch lasted about a month and a half before it kicked. It was just as good, if not better, towards the end of that time. No perceivable off flavors sitting on the yeast and gunk for that long.
This is definitely my new standard process.