Brewing With Total Confidence
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I'd have to pass on that: I don't think anyone wants to see my spider bite scar or the Frankenstein scar from repairing my fractured forearm.
I do most of my work on a Microsoft Surface 4 tablet. As Thunderwagn says, pictures, scanning the forums, etc. my Galaxy S8 works just fine.
That direction makes more sense. There are just too many combinations going the other way but consider this: The exact same grist can be used to...
It was. Now about that trip you're planning to Denver.... :):D
Drinking JA's Belgian Blonde, spot-on. It's a beautiful pour, aroma is crackers and herbal hops, flavor is crackery with strong ripe fruit and a...
Yep. Bread yeast.
That is Prohibition ale, my friend.
Ditto that, although I'd still rather see the development time put toward late sugar additions.
Triple decoction? That's called masochism where I come from....
I'd still vote for boiling but then I like to control as many variables as possible. Bring it to a boil and let it cool overnight.
This is a good approach: Boiling would drive off the CO2. You might get some carbonate precipitation but that will go away.
Should work fine. As long as all of the fruit gets hot enough. Sous vide would be a good option for that.
Don't know - this is uncharted territory for me. I'd suspect that the carbonation wouldn't last long in the mash but it would increase acidity...
Might be cooked mango. Microwaves don't heat evenly. A 70 degree oven may still be the best option.