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These days I lean towards experimenting with new and weird yeast strains.
Bootleg Biology’s Funk Weapon #2 caught my eye after being released last summer with this description, “Amplifies citrus and tropical fruit-forward hop flavors and aromas into a punchy ripeness.
Eight weeks after brew day, I kegged it and gave it a solid dose of Citra dry hops. If you can get your hands on some Funk Weapon #2 give it a shot!
Tasting Notes Pineapple, pineapple, and some pineapple.
Brewed December 4th, 2016 The Yeast Bay Saison Blend " data-medium-file="https://latchkeybrewing.files.wordpress.com/2015/04/the-yeast-bay-saison-blend1.jpg?
w=300" data-large-file="https://latchkeybrewing.files.wordpress.com/2015/04/the-yeast-bay-saison-blend1.jpg? w=1000" class="wp-image-185" src="https://latchkeybrewing.files.wordpress.com/2017/02/funk-weapon-2.png? w=600&h=600" alt="This is a picture of a package of yeast. " width="600" height="600" / Some people love to play with various malts and new hot hop varieties.
For most API’s Cassandra is a perfect match whilst easing availability challenges by being active-active and having an always-on architecture.
However, at ING we have a plenty of relatively small use cases which makes justifying dedicated clusters difficult due to avoiding SAN and hardware choices already made. We call this Kaa S – Keyspace as a Service and can be compared to a hotel with tenants.
With extended time under CO2 pressure, pineapple and tropical fruit aromas will be more pronounced”. It tastes like a slightly tart mimosa, but with pineapple juice instead of orange juice.
As a huge fan of NEIPA, this was right up my alley. I’ve settled in a groove where my process is largely nailed down, unremarkable, and meditative. Big pineapple flavor upfront complete with a slightly tart, citric acidity. Spritzy, mimosa-like carbonation on the tongue without the carbonic bite.
A few shiny new toys here and there, but everything is utilitarian and largely minimal. I still prefer to mash in a cooler, but I use a brew bag along with a kettle screen to run off. I made a 2 liter starter a few days prior and let it go on my stirplate until finally pitching the whole volume in 66°F wort. There’s enough bitterness to remind you it’s actually beer, but it’s not overwhelming or harsh.