that what I thought, I could not imgaine, they told me I can add a blanket if I want but its not neccessary.
I really questioned it myself. but I am a new brewer who knows shit, so when I have questions, I bring them to this forum or direct to Northern brewer.
Near as I can tell, I have to do my own thing, if it works, it works, if it dont it dont.
I can tell you, I tried to wash my own yeast, and ended up dumping 20 gallons of beer, I used some washed yeast with success, but have decided its not worth the trouble.
I also have to say, I malted my own barely, and have had success, and well a flop, happens to be, my son, my gf and I really like my flop.
Watery, Weak, and Thin Mouthfeel – Appropriate for Light American Lagers & Lambics
•Poor quality malt
•Large percentage of adjunct sugars
•Low mash temperature
•Protein rest too long
•Increase dextrin malt
•use quality malt
•decrease adjunct sugars
•use higher mash temp
•shorten protein rest
I like to mix this beer with some hoppy beer I made, shinning star pale ale, not very hoppy but more hoppy then I like, mix the two together and omg.
I will continue with my practice I am doing.
Next question is though, if I brew more beer then I can drink in 3 weeks, how long can one leave beer in primary?
Example, just saying, I have 55 gallons of beer, in fermentors, and when my friends come over we can still only drink 5 gallons a week, so, that is like 11 weeks out. With my job, some weeks I may work 80 hours a week, and then next week, I only work 50, so have to make beer when I can.